Zur Kenntnis des Kaffee-Aromas und seiner Ver�nderungen im Laufe der Lagerung von R�stkaffee

Radtke, R.; Mohr, W.; Springer, Rudolf

doi:10.1007/bf01080560

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1967

1985

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Cited by 6 publications

(3 citation statements)

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“…: 268 (0,2), 250 (7.6), 210 (2,5), 179 (1,8), 165 (3,O). 137 (3,2), 124 (8,5), 109 (14,1), 95 (14,3), 85 (20,5), 71 (41,6), 59 (36,0), 58 (79,0), 57 (35,1), 43 (loo), 29 (12,O). On trouve en outre dam cette region un grand nombre de constituants mineurs parmi lesquels le biphenyle (SM.…”

Section: Rdggionunclassified

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Recherches sur les arǒmes 13^e communication [1] Sur 1′ arǒme de café. I

Stoll

Winter

Gautschi

et al. 1967

Helvetica Chimica Acta

188

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The analysis of a coffee concentrate is described: 202 constituents have been identified, 154 of which for the first time. Some of these compounds are new chemicals; their synthesis is described. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry and comparison with reference compounds. MS. and IR. data are given in detail. The analysis shows that a large number of minor constituents is present, many of which could not be identified.

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Section: Rdggionunclassified

“…Les deux techniques conviennent donc pour la separation preliminaire de cette fraction. 64 (2,3), 53 (41,4), 42 (7,4), 39 (32,9), 27 (12,5); acide henanoi'que (I, SM. ) (r6f.…”

Section: Rdggionunclassified

Recherches sur les arǒmes 13^e communication [1] Sur 1′ arǒme de café. I

Stoll

Winter

Gautschi

et al. 1967

Helvetica Chimica Acta

188

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“…Recently, the occurrence of isoprene in plant material has been reported by several investigators. Rhoades (1960) andRadtke, Springer, et al (1963) identified isoprene as a volatile component of roasted coffee. Giland Shabatai (1963) reported isoprene to constitute 50-80 % of the total unsaturated gaseous hydrocarbon in tobacco smoke.…”

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confidence: 99%