Zhou, Bin; Ren, Hong-tao published an article in 2015, the title of the article was Effect of roasting time on volatile components in Yunnan Arabica coffee.Product Details of 34413-35-9 And the article contains the following content:
Changes in the composition and content of volatile components in Yunnan Arabica coffee during roasting were studied. At a baking temperature of 230°C, the coffee was sampled at different baking times. Two anal. methods were used. Specifically, method one involved the simultaneous distillation and extraction of volatile components, and utilized gas chromatog.-mass spectrometry (GC-MS) to analyze volatile components in Yunnan Arabica coffee. Method two involved headspace direct sampling with GC-MS anal. The data in this study were analyzed quant. and qual., and by cluster anal. In the first method, a total of 160 kinds of volatile compounds were analyzed, and in the second method, 15 volatile compounds were analyzed. The data revealed that after baking for 6 min at 230°C, volatile components such as 2-Me pyrazine, furfuryl alc., 5-methyl-furan-aldehyde, and 2-ethy 1-5-methy 1-pyrazine were produced. Changes in the identity of the volatile components and their content in coffee were significant with increased baking time. According to the cluster anal., coffee roasting time could be divided into four categories, and it could be used as a way to identify degree of coffee roasting. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9
The Article related to roasting volatile component coffee bean, Food and Feed Chemistry: Beverages and other aspects.Product Details of 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider