Basic information Safety Supplier Related
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Coffee, Coffea arabica, ext.

Basic information Safety Supplier Related

Coffee, Coffea arabica, ext. Basic information

Product Name:
Coffee, Coffea arabica, ext.
Synonyms:
  • Coffee, Coffea arabica, ext.
  • COFFEA ARABICA (COFFEE) EXTRACT
  • COFFEA ARABICA (COFFEE) SEED EXTRACT
  • COFFEE EKISU
  • COFFEEPOWDER
  • Coffea arabica extract
  • COFFEE EXTRACT NATURAL
  • COFFEE EXTRACT NATURAL & SYNTHETIC
CAS:
84650-00-0
MW:
0
EINECS:
283-481-1
Mol File:
Mol File
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Coffee, Coffea arabica, ext. Chemical Properties

Flash point:
34℃
Odor
at 100.00 %. coffee
Odor Type
coffee
LogP
-3.178 (est)
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Safety Information

Hazard Codes 
F
Risk Statements 
10
RIDADR 
UN 1993C 3 / PGIII
WGK Germany 
3
RTECS 
GG8447000
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Coffee, Coffea arabica, ext. Usage And Synthesis

Chemical Properties

Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the United States, United Kingdom and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the product consisting of the dried solids prepared from a water extract or water extracts of coffee.

Composition

Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3-mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5- dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4-vinylguaiacol and (E)-beta-damascenone

Taste threshold values

Taste characteristics at 500 ppm: bitter, astringent roasted coffee with burnt brown hydrolyzed vegetable protein nuances and a lingering bitter coffee aftertaste.

Coffee, Coffea arabica, ext. Preparation Products And Raw materials

Raw materials

Coffee, Coffea arabica, ext.Supplier

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