Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Blank, Imre | - |
dc.contributor.author | Pascual, Ederlinda C. | - |
dc.contributor.author | Devaud, Stéphanie | - |
dc.contributor.author | Fay, Laurent B. | - |
dc.contributor.author | Stadler, Richard H. | - |
dc.contributor.author | Yeretzian, Chahan | - |
dc.contributor.author | Goodman, Bernard A. | - |
dc.date.accessioned | 2018-04-24T14:32:34Z | - |
dc.date.available | 2018-04-24T14:32:34Z | - |
dc.date.issued | 2002 | - |
dc.identifier.issn | 0021-8561 | de_CH |
dc.identifier.issn | 1520-5118 | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5517 | - |
dc.description.abstract | The 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.iso | en | de_CH |
dc.publisher | American Chemical Society | de_CH |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Coffee | de_CH |
dc.subject | Aroma | de_CH |
dc.subject.ddc | 663: Getränketechnologie | de_CH |
dc.title | Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems | de_CH |
dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
dc.identifier.doi | 10.1021/jf011329m | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.issue | 8 | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.pages.end | 2364 | de_CH |
zhaw.pages.start | 2356 | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.volume | 50 | de_CH |
zhaw.publication.review | Peer 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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