Coffee, Coffea arabica, ext.
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
Coffee, Coffea arabica, ext. Chemical Properties
- Flash point:
- 34℃
- Odor
- at 100.00 %. coffee
- Odor Type
- coffee
- LogP
- -3.178 (est)
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.(84650-00-0)Related Product Information
- TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
- TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
- Benzyl isocyanide
- Ethyl isocyanoacetate
- DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
- 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
- Tosylmethyl isocyanide
- 2,4-PENTANEDIONE, SILVER DERIVATIVE
- COBALT(II) ACETYLACETONATE
- Cupric acetylacetonate
- TERT-BUTYL ISOCYANIDE
- N-BUTYLISOCYANIDE
- Tris(2,4-pentanedionato)chroMiuM(III)
- SALCOMINE
- Ferric acetylacetonate
- Aluminum acetylacetonate
- METHYL ISOCYANOACETATE
- PHENYLSELENOL