The effect of 2‐furanmethanethiol upon the flavour of instant coffee
- 1 October 1993
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 28 (5) , 531-536
- https://doi.org/10.1111/j.1365-2621.1993.tb01302.x
Abstract
Summary: 2‐Furanmethanethiol (furfuryl mercaptan) is a constituent of the aroma of roasted coffee and the isolated compound has been reported to possess the aroma of fresh roasted coffee (Schutte, 1974; Tressl & Silwar, 1981). Because instant coffee is less flavoursome than fresh roasted coffee, a series of concentrations of 2‐furanmethanethiol were added to instant coffee, in order to determine if it would have a desirable effect upon the flavour of the coffee.At no concentration was there a preference for the coffee containing added 2‐furanmethanethiol. At concentrations of added thiol above 100 parts per 109 (100p.p.b.), in both black and whitened coffee, there was a significant preference noted for the reference sample, which contained no added thiol. the three most used descriptors for the aroma of 2‐furanmethanethiol were burnt, then sulphurous, then coffee‐like.Keywords
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