Naturally occurring flavor compounds coffee

CsHgOj, Mr 128.13 cryst., mp. 79-80 °C odor resembling caramel, in dilute solution pineapple- and straw-berry-like olfactory threshold in water 40 ppt. LD50 (rat p.o.) 1660mg/kg. An important flavor compound, occurring naturally in pineapples, strawberries, raspberries, etc., sometimes as the glucoside. It is also formed thermally from deoxyhexoses, e. g., in coffee. For production, see... 

More than 6,000 compounds have been identified in the volatile fraction of foods (6). The total concentration of these naturally occurring components varies from a few parts-per-million (ppm) to approximately 100 ppm, with the concentration of individual compounds ranging from parts-per-billion to parts-per-trillion. A majority of these volatile compounds do not provide significant impact to flavor. For example, more than 700 compounds have been identified in the flavor of coffee, but in general only a small proportion of these substances make a significant contribution to the flavor profile (2). 

The extremely elusive nature of the chemical basis of Cheddar-like flavors supports the hypothesis that an unstable aroma compound is involved in the flavor of Cheddar cheese, and this view deserves thorough investigation. The circumstantial evidence in favor of the existence of a Cheddar-like aroma also includes considerations relating to the sensitivity of Cheddar flavor to heat and oxygen, and the fact that the redox of cheese is quite low. Additionally, sulfury or sulfide-like defects as well as brothy flavor-like defects are often encountered in Cheddar cheeses of various compositions and origin. These flavors could reflect either production of excessive amounts of certain sulfur compounds or the absence of certain essential compounds that are initially required to allow formation of a Cheddar compound. While attempts to date have not resulted in the isolation of such a compound, this could reflect the very unstable nature of the proposed compound. Other similar circumstances appear to occur in freshly roasted coffee and nuts where transient... 

---