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dc.contributor.authorBlank, Imre-
dc.contributor.authorPascual, Ederlinda C.-
dc.contributor.authorDevaud, Stéphanie-
dc.contributor.authorFay, Laurent B.-
dc.contributor.authorStadler, Richard H.-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorGoodman, Bernard A.-
dc.date.accessioned2018-04-24T14:32:34Z-
dc.date.available2018-04-24T14:32:34Z-
dc.date.issued2002-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5517-
dc.description.abstractThe stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl mercaptan reacts readily under Fenton-type reaction conditions, leading to up to 90% degradation within 1 h at 37°C. The losses were lower when one or more of the reagents was omitted or the temperature decreased to 22°C. Volatile reaction products identified were mainly dimers of furfuryl mercaptan, difurfuryl disulfide being the major compound. In addition, a large number of nonvolatile compounds was observed with molecular masses in the range of 92-510 Da. The formation of hydroxyl and carbon-centered radicals was indicated by electron paramagnetic resonance spectra using alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone or 5-(diethoxyphosphoryl)-5-methyl-1-pyrroline-N-oxide as spin traps. Whereas *OH was generated by Fenton-type reactions, the C-centered radical is probably a secondary product of the reaction of *OH with various organic molecules, the reaction with furfuryl mercaptan appearing to be the most important. No evidence for S-centered radicals was seen in the spin-trapping experiments, but a sulfur-containing radical was detected when measurements were made at 77 K in the absence of spin traps.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCoffeede_CH
dc.subjectAromade_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleDegradation of coffee flavor compound furfuryl mercaptan in fenton-type model systemsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1021/jf011329mde_CH
zhaw.funding.euNode_CH
zhaw.issue8de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2364de_CH
zhaw.pages.start2356de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume50de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Blank, I., Pascual, E. C., Devaud, S., Fay, L. B., Stadler, R. H., Yeretzian, C., & Goodman, B. A. (2002). Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems. Journal of Agricultural and Food Chemistry, 50(8), 2356–2364. https://doi.org/10.1021/jf011329m
Blank, I. et al. (2002) ‘Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems’, Journal of Agricultural and Food Chemistry, 50(8), pp. 2356–2364. Available at: https://doi.org/10.1021/jf011329m.
I. Blank et al., “Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems,” Journal of Agricultural and Food Chemistry, vol. 50, no. 8, pp. 2356–2364, 2002, doi: 10.1021/jf011329m.
BLANK, Imre, Ederlinda C. PASCUAL, Stéphanie DEVAUD, Laurent B. FAY, Richard H. STADLER, Chahan YERETZIAN und Bernard A. GOODMAN, 2002. Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems. Journal of Agricultural and Food Chemistry. 2002. Bd. 50, Nr. 8, S. 2356–2364. DOI 10.1021/jf011329m
Blank, Imre, Ederlinda C. Pascual, Stéphanie Devaud, Laurent B. Fay, Richard H. Stadler, Chahan Yeretzian, and Bernard A. Goodman. 2002. “Degradation of Coffee Flavor Compound Furfuryl Mercaptan in Fenton-Type Model Systems.” Journal of Agricultural and Food Chemistry 50 (8): 2356–64. https://doi.org/10.1021/jf011329m.
Blank, Imre, et al. “Degradation of Coffee Flavor Compound Furfuryl Mercaptan in Fenton-Type Model Systems.” Journal of Agricultural and Food Chemistry, vol. 50, no. 8, 2002, pp. 2356–64, https://doi.org/10.1021/jf011329m.


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