On April 29, 2020, Poisson, Luigi; Pittet, Jonathan; Schaerer, Anja; Mestdagh, Frederic; Davidek, Tomas published an article.Product Details of 24295-03-2 The title of the article was Quantitative Validation of the In-Bean Approach in Coffee Roasting. And the article contained the following:
The representativeness of the so-called biomimetic “in-bean” technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee reference beans. For this purpose, the water-soluble fraction was replaced by a biomimetic recombinate in reconstituted beans prior to roasting. The targeted anal. of key aroma compounds was performed by means of the stable isotope dilution assay and solid-phase microextraction-gas chromatog.-mass spectrometry of roasted and ground coffee samples. The results were compared to the quant. data on a green coffee reference roasted under the same conditions. The results showed similar formation kinetics for most of the evaluated volatiles, such as Strecker aldehydes, alkylpyrazines, or α-diketones. In addition, the final quantities of key odorants in both types of samples were quite comparable. Hence, the refined biomimetic approach was validated as a valuable tool in studying different aspects of flavor formation upon coffee roasting. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Product Details of 24295-03-2
The Article related to coffee bean roasting model, maillard reaction, coffee flavor formation, kinetics, precursors, roasting, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Product Details of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica