Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 48, Issue 8, Pages 3528-3532Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf991256v
Keywords
roasted coffee; green coffee water-soluble proteins; bitterness; diketopiperazines; LC-ESI-MS; GC-EI-MS
Ask authors/readers for more resources
Five proline-based diketopiperazines were identified in water extracts of roasted coffee proteins and roasted coffee itself. These are cyclo(pro-ile), cyclo(pro-leu), cyclo(pro-phe), cyclo(pro-pro), and cyclo(pro-val). The isolation included gel chromatography and solvent (CHCl3) extraction; in the case of roasted coffee brews, polyamide column chromatography was also used. The identification was achieved by LC-ESI-MS and -MS/MS by comparison of the retention time and the fragmentation pattern with reference compounds. As a second method GC-EI-MS was used. By both methods the presence of diketopiperazines in roasted coffee was unambiguously verified.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available