Pua, Aileen published the artcileA systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp), Safety of 2,3,5-Trimethylpyrazine, the main research area is Coffea odourant volatile compound.
Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavor and nutritional properties. In this study, the volatile and non-volatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavor evaporation, 151 volatile compounds were identified by gas chromatog.-mass spectrometry. Furthermore, 18 key odourants were elucidated by aroma extract dilution anal., of which some were common odourants of dried fruits and black tea. Non-volatile compounds, including 7 sugars, 6 organic acids, 3 methylxanthines, and 35 polyphenols were detected and quantified via liquid chromatog. techniques. Finally, the volatile and non-volatile compositions of the five cascaras were differentiated through principal component anal. Therefore, this study expands the current knowledge about cascara and may facilitate further research on its application.
LWT–Food Science and Technology published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.