Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 3079-3082

  Kumazawa, Kenji ^a   Masuda, Hideki ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

3 mercapto 3 methylbutyl acetate; Aroma extract dilution analysis; Coffee; Roast degree

Indexed keywords

3 MERCAPTO 3 METHYLBUTYL ACETATE; 3 MERCAPTO 3 METHYLBUTYL FORMATE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; COFFEE; COOKING; DILUTION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR;

ACETATES; CHROMATOGRAPHY, GAS; COFFEA; COFFEE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HUMANS; ODORS; PRESSURE; SEEDS; SULFHYDRYL COMPOUNDS; VOLATILIZATION;

COFFEA ARABICA; PHASEOLUS (ANGIOSPERM);

EID: 0038070229     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021190v     Document Type: Article

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