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首页> 外文期刊>Journal of Agricultural and Food Chemistry >DETECTION OF ODOR-ACTIVE ETHENYLALKYLPYRAZINES IN ROASTED COFFEE
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DETECTION OF ODOR-ACTIVE ETHENYLALKYLPYRAZINES IN ROASTED COFFEE

机译：焙炒咖啡中嗅觉活性的乙炔基吡嗪类化合物的检测

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摘要

In roasted Robusta coffee, two potent earthy smelling compounds were identified as 2-ethenyl-3,5-dimethylpyrazine and 2-ethenyl-3-ethyl-5-methylpyrazine by comparison of gas chromatography and mass spectrometry data with those of the corresponding reference substances. The odor threshold values (0.014 ng/L, air) of the new pyrazines were as low as those of 2-ethyl-3,5-dimethyl-and 2,3-diethyl-5-methylpyrazine. 3-Ethenyl-2-ethyl-5-methylpyrazine was also detected in coffee, and its odor threshold value was 8000 times higher than that of the 2-ethenyl-3-ethyl-5-methylpyrazine. After addition of HBr, the two ethenylethylmethylpyrazine. isomers were separated by capillary gas chromatography. The results indicate the presence of the two isomers in a 1:1 ratio in coffee.
机译：通过气相色谱和质谱数据与相应参考物质的比较，在烘焙的罗布斯塔咖啡中，两种强力的土味化合物被鉴定为2-乙烯基-3,5-二甲基吡嗪和2-乙烯基-3-乙基-5-甲基吡嗪。新吡嗪的气味阈值（0.014 ng / L，空气）与2-乙基-3,5-二甲基-和2,3-二乙基-5-甲基吡嗪的气味阈值一样低。在咖啡中也检测到3-乙烯基-2-乙基-5-甲基吡嗪，其气味阈值比2-乙烯基-3-乙基-5-甲基吡嗪的气味阈值高8000倍。加入HBr后，得到两个乙烯基乙基甲基吡嗪。异构体通过毛细管气相色谱分离。结果表明咖啡中两种异构体的比例为1：1。

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