アラビアコーヒーノキ葉/種子エキス 化学特性,用途語,生産方法
定義
本品は、アラビアコーヒーノキ Coffea arabica の葉及び種子のエキスである。
化粧品の成分用途
皮膚コンディショニング剤、香料
化学的特性
Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a
high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields
and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In
general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the United States, United Kingdom
and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the
product consisting of the dried solids prepared from a water extract or water extracts of coffee.
Composition
Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee:
2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3-mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5-
dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon),
4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4-vinylguaiacol and (E)-beta-damascenone
Taste threshold values
Taste characteristics at 500 ppm: bitter, astringent roasted coffee with burnt brown hydrolyzed vegetable
protein nuances and a lingering bitter coffee aftertaste.
アラビアコーヒーノキ葉/種子エキス 上流と下流の製品情報
原材料
準備製品