Furfuryl mercaptan generation

Parliment T.H. and Stahl H.D. (1994) Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee. Am. Chem. Soc. Symp. Ser. 564, 160-70. 

Pascual E.C., Blank I., Goodman B.A. and Yerantzian C. (2000) The detection and characterization of free radicals generated during the decomposition of solutions of the coffee flavour compound furfuryl mercaptan. 18th Int. Colloq Chem Coffee (Helsinki, 2-6.8.1999) (ASIC, 2000), 50-7. 

Generation of Furfuryl Mercaptan in Cysteine—Pentose Model Systems in Relation to Roasted Coffee... 

It has been known for more than 50 years that furfiiryl mercaptan is one of the very few critical coffee aroma compounds. Aqueous solutions of ribose and cysteine were reacted in a high temperature/short time reactor and the aromatics generated were separated and identified by GC/MS. This study investigates the effect of pH, time and temperature on fiirfuryl mercaptan formation. At higher temperatures furfuryl mercaptan is the major compound generated. The kinetics describing its formation are covered. 

Figure 1. Generation of Furfuryl Mercaptan During Coffee Roasting...

Figure 2. Generation of Furfuryl Mercaptan in Model System at 190 C, 200 0, 210"C.

T. H. Parliment and H. D. Stahl, Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee, in Sulfur Compounds in Foods (C. Mussinan and M. Keelan, eds.), American Chemical Society, Washington,... 

T. Parliment and H. Stahl, Formation of Furfuryl Mercaptan in Coffee Model Systems, in Developments in Food Science V37A Food Flavors Generation, Analysis and Process Influence (G. Charalambous, ed.), Elsevier, New York, 1995, p. 805. G. B. Nickerson and S. T. Likens, Gas chromatographic evidence for the occurrence of hop oil components in beer, J. Chromatog. 21 1-3 (1966). 

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