[Diphenols and caramel compounds in roasted coffees of different varieties. II. (author's transl)]

Abstract

Eleven diphenols and seven caramel compounds were extracted from roasted coffee with pentane/ether (1 + 1), silylated with BSTFA, characterized, and semiquantified by GC-MS. Seven phenols and five caramel components were identified for the first time in roasted coffee. Robusta coffee contained the highest amounts of phenols and maltol. Arabica showed higher amounts of furaneol (2.5-dimethyl-4-hydroxy-3(2H)-furanone), isomaltol, 5-hydroxymaltol, and 5-hydroxy-5.6-dihydromaltol.