Coffee, Coffea arabica, ext.
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- CAS-Nr.
- 84650-00-0
- Englisch Name:
- Coffee, Coffea arabica, ext.
- Synonyma:
- COFFEEPOWDER;COFFEE EKISU;Coffee tincture;COFFEE EXTRACT NATURAL;Coffea arabica extract;Coffee, Coffea arabica, ext.;COFFEA ARABICA (COFFEE) EXTRACT;Coffee oil subcritical, natural;Coffee oil roasted, natural (US),;COFFEE EXTRACT NATURAL & SYNTHETIC
- CBNumber:
- CB5917912
- Summenformel:
- Molgewicht:
- 0
- MOL-Datei:
- Mol file
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Coffee, Coffea arabica, ext. Eigenschaften
- Flammpunkt:
- 34℃
- Geruch (Odor)
- at 100.00 %. coffee
- Geruchsart
- coffee
- LogP
- -3.178 (est)
Sicherheit
- Risiko- und Sicherheitserkl?rung
- Gefahreninformationscode (GHS)
| Kennzeichnung gef?hrlicher |
F |
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| R-S?tze: |
10 |
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| RIDADR |
UN 1993C 3 / PGIII |
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| WGK Germany |
3 |
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| RTECS-Nr. |
GG8447000 |
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| Bildanzeige (GHS) |
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| Alarmwort |
Warnung |
| Gefahrenhinweise |
| Code |
Gefahrenhinweise |
Gefahrenklasse |
Abteilung |
Alarmwort |
Symbol |
P-Code |
| H226 |
Flüssigkeit und Dampf entzündbar. |
Entzündbare Flüssigkeiten |
Kategorie 3 |
Warnung |
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Coffee, Coffea arabica, ext. Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
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.
Coffee, Coffea arabica, ext. Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
Coffee, Coffea arabica, ext. Anbieter Lieferant Produzent Hersteller Vertrieb H?ndler.
Global( 7)Lieferanten
84650-00-0()Verwandte Suche:
Tris(2,2,6,6-tetramethylheptan-3,5-dionato-O,O')europium
Tris(2,2,6,6-tetramethylheptan-3,5-dionato-O,O')dysprosium
Benzylisocyanid
Ethylisocyanacetat
Dichloro(ethylendiamin)platin
1,1,3,3-Tetramethylbutylisocyanat
(p-Toluolsulfonyl)methylisocyanid
(Pentan-2,4-dionato-O,O')silber
Kupfer(II)-4-oxopent-2-en-2-olat
2-Methylpropylisocyanid
N-Butylisocyanid
(Ethylenbis(nitrilomethylidyn)-2,2'-diphenolato)cobalt(II)
Tris(pentan-2,4-dionato)eisen(II)
Aluminiumtris(2,4-pentandionato-O,O')
Methylisocyanacetat
Phenylselenol
- Coffee, Coffea arabica, ext.
- COFFEA ARABICA (COFFEE) EXTRACT
- COFFEA ARABICA (COFFEE) SEED EXTRACT
- COFFEE EKISU
- COFFEEPOWDER
- Coffea arabica extract
- COFFEE EXTRACT NATURAL
- COFFEE EXTRACT NATURAL & SYNTHETIC
- Coffee tincture
- Coffee oil subcritical, natural
- Coffee oil roasted, natural (US),
- COFFEA ARABICA (COFFEE) LEAF/SEED EXTRACT
- Coffee, Coffea arabica, ext.USP/EP/BP
- 84650-00-0
