Baltes, Werner; Knoch, Eberhard published an article in 1993, the title of the article was Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products.COA of Formula: C8H10N2 And the article contains the following content:
After treatment of D-glucose and D-xylose with tryptophan under the conditions of coffee roasting, 311 volatile compounds were identified. Among others, quinolines, quinoxalines and carbazoles were formed. Their formation is assumed to proceed via alkylated indoles by ring enlargement reactions of intramol. cyclizations. Another group of compounds formed are bicyclic furans, furfurylamines and N-2-furfuryl-pyrroles, the mass spectra of which are listed. The pathway of tryptophan degradation, as well as the formation of the described products, is discussed. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2
The Article related to coffee roast aroma compound model, tryptophan reducing sugar roasting aroma compound, furan aroma coffee roasting model, heterocycle aroma coffee roasting model, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.COA of Formula: C8H10N2
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider