Das lösliclae Mannan des gerösteten Kaffees

Thaler, H.

doi:10.1007/bf01815879

Cited by 10 publications

(7 citation statements)

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“…The monosaccharide fraction of instant coffees consists of the sugars arabinose, fructose, galactose, glucose, mannose, ribose, and xylose. These findings confirm and extend the results of Thaler (1957), who reported, on paper chromatographic evidence, the presence of galactose, mannose and very small amounts of arabinose. Streuli (1970) detected arabinose (0.5-1%), smaller amounts of galactose, and occasionally traces of glucose and mannose.…”

Section: Resultssupporting

confidence: 92%

“…The different amounts, stabilities, and solubilities of coffee polysaccharides (Courtois et al, 1963; Glomaud et al, 1966;Thaler, 1957Thaler, , 1959Thaler et al, 1968Thaler et al, , 1969Wolfrom and Anderson, 1967;Patín, 1964, 1965;Wolfrom et al, 1961) offer an explanation for the different monose contents of instant coffees. Glucan (cel-lulose) is the most stable toward hydrolysis, followed by (galacto-)mannan.…”

Section: Resultsmentioning

confidence: 99%

“…Paper chromatography (Streuli, 1970;Thaler, 1957) indicates differences between the monosaccharide patterns of roasted coffee beans and of instant coffees. Free arabinose and galactose could be typical constituents of the latter (Streuli, 1970).…”

mentioning

confidence: 99%

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Monosaccharides in roasted and instant coffees

Kröplien¹

1974

J. Agric. Food Chem.

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The monosaccharides of roasted and instant coffees were analyzed. A one-step procedure for quantitative isolation of monosaccharides from coffees was developed. The sugars were quantified by thin-layer densitometry of their colored reaction products with 4-aminobenzoic acid. Roasted coffee extracts contained glucose (0-0.97c), fructose (0-0.97c), arabinose (0-0.17c), and sometimes a trace of galactose. Contents were

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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Monosaccharides in roasted and instant coffees

Kröplien¹

1974

J. Agric. Food Chem.

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“…Courtois isolated glucogalactomannan by cold water extraction. Wolfrom et al (1961) and Thaler (1957 isolated mannan from roasted coffee. It was postulated that mannan originally existed in green coffee cell wall as galactomannan.…”

Section: Carbohydrates In Green and Roasted Coffeementioning

confidence: 99%

Importance of nonvolatile compounds to the flavor of coffee

Feldman¹,

Ryder²,

Kung³

1969

J. Agric. Food Chem.

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The chemical composition of green and roasted coffee was reviewed in an attempt to correlate chemical changes which occur during roasting with the formation of nonvolatile flavors. Examination of free and combined amino acids indicate that arginine, cystein, lysine, and serine are markedly destroyed during roasting. The carbohydrates also undergo marked changes-i.e., sucrose and arabinogalactan are destroyed in proportion to degree of roast. Even though the soluble mannan increases with roast, the mannose content of the holocellulose fraction decreases under the same conditions. The acids in green and roasted were examined in greater detail and methods for their quantitative analysis were described. Volatile, nonvolatile, and phenolic acids all decreased with increased roasting time. Chlorogenic acid, a major component of the acids, can be used to measure

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“…While there have been numerous publications concerning the carbohydrate content in green and roasted coffees, only a few publications give quantitative data, with somewhat conflicting ranges, for the individual carbohydrates of soluble coffee (Streuli, 1970;Thaler, 1957;Pictet, 1975). Arabinose is indicated as the main free sugar (0.4-2.5%), followed by galactose (0.1-1.0%) and mannose (0.2-0.9%).…”

mentioning

confidence: 99%