A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp) was written by Pua, Aileen;Choo, Wei Xian Desmond;Goh, Rui Min Vivian;Liu, Shao Quan;Cornuz, Maurin;Ee, Kim-Huey;Sun, Jingcan;Lassabliere, Benjamin;Yu, Bin. And the article was included in LWT–Food Science and Technology in 2021.HPLC of Formula: 695-06-7 This article mentions the following:
Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavor and nutritional properties. In this study, the volatile and non-volatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavor evaporation, 151 volatile compounds were identified by gas chromatog.-mass spectrometry. Furthermore, 18 key odourants were elucidated by aroma extract dilution anal., of which some were common odourants of dried fruits and black tea. Non-volatile compounds, including 7 sugars, 6 organic acids, 3 methylxanthines, and 35 polyphenols were detected and quantified via liquid chromatog. techniques. Finally, the volatile and non-volatile compositions of the five cascaras were differentiated through principal component anal. Therefore, this study expands the current knowledge about cascara and may facilitate further research on its application. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7HPLC of Formula: 695-06-7).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.HPLC of Formula: 695-06-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics