Baltes, W. published the artcileModel reactions on roast aroma formation – the reaction of serine and threonine with sucrose, Computed Properties of 50966-69-3, the main research area is coffee aroma formation model reaction; sucrose reaction serine threonine aroma; serine reaction sucrose coffee aroma; threonine reaction sucrose coffee aroma; Maillard reaction coffee aroma.
About 350 compounds were identified in the mixture obtained by reacting serine and threonine with sucrose under conditions of coffee roasting (220°). More than 120 pyrazines were found. In the presence of excess sucrose, the concentration of pyrazines amounted to 22% from the reaction with threonine and 5% from that with serine, whereas when serine and threonine were heated with little or no sucrose, pyrazine concentrations reached 32-38% of total volatiles. Volatiles also contained >70 pyrroles, 2 dihydropyrrolizines, alkylated pyridines (from Maillard reaction and pyrolysis of hydroxy amino acids), and, in the presence of sugar, acetylpyrines. With excess sucrose, 57-62% of the products were furan derivatives Raw Arabica coffee was reacted in the same tube used for the model mixtures By comparison of the results, 53 volatiles not previously described in coffee aroma were found, including 7 pyridines, 12 alkyl- or alkenyl pyrazines, 3 pyrrolopyrazines, 1 furfuranylpyrazine, and N-pyrrolylethanol [6719-02-4].
Developments in Food Science published new progress about Coffea. 50966-69-3 belongs to class alcohols-buliding-blocks, name is 3-(1H-Pyrrol-1-yl)propan-1-ol, and the molecular formula is C7H11NO, Computed Properties of 50966-69-3.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts