Investigation of 2-hydroxy-2-cyclopenten-1-ones in roasted coffee
The weakly acidic volatile components of roasted coffee were analyzed on a GC/MS. Fourteen 2-hydroxy-2-cyclopenten-1-ones were identified. Ten of these compounds are being reported for the first time in roasted coffee. Trans- and cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-ones are new compounds. Possible precursors of the 2-hydroxy-2-cyclopenten-1-ones are discussed
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
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| Subjects: | CAFE TOSTADO, COMPUESTOS VOLATILES, COMPOSICION, |
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