On November 20, 2014, Zhou, Bin; Ren, Hong-tao published an article.Formula: C8H10N2 The title of the article was Effect of different roast degree on aroma quality of Coffea arabica in Yunnan Province. And the article contained the following:
The Coffea arabica in Yunnan Province has good quality. There are two reactions during roasting: maillard reaction and carnmel reaction. For study the change of aroma quality of Coffea during roasting, the aromatic constituents of light roast Coffea, medium roast Coffea and dark roast Coffea in Yunnan province were isolated by simultaneous distillation extraction and identified by GC-MS method. Studying the qual. and quant. results of the aromatic constituents of the Coffea arabica in Yunnan Province which roasting different roast degree. The result showed that different roast degree can effect the Coffea aroma. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Formula: C8H10N2
The Article related to roast aroma coffea, Food and Feed Chemistry: Analysis and other aspects.Formula: C8H10N2
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider