Volatile minor acids in coffee. V. Origin of the saturated acids and cause of the different contents of untreated and steam treated samples

摘要

As a cause of the differences between steam treated and untreated coffees relating to the contents of saturated, rancid/sweaty smelling fatty acids, volatilization during steam treatment is proposed. Several possibilities of the formation of these acids upon roasting are discussed. Most likely is the generation by Maillard reaction and subsequent oxidation, eventually in addition the formation of 3-methylbutanoic acid by hydrolysis of carboxyatractyl glucosides. The lower members of the fatty acids should be formed by pyrolysis of carbohydrates, the higher members by hydrolysis of lipids.