@phdthesis{Preston2008,
  author    = {Preston, Christina},
  title     = {Multi-element Stable Isotope Analysis of Alkylpyrazines and Pyridine from Roast Coffee},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-33360},
  school      = {Universit{\"a}t W{\"u}rzburg},
  year      = {2008},
  abstract  = {Gas chromatography - isotope ratio mass spectrometry (HRGC-IRMS) is an established technology for the authenticity assessment of achiral aroma compounds. For this technique, authentic reference data for both 'natural' and 'synthetic' origins of the aroma compounds is needed to define the limits and possibilities of authenticity assessments. For different fruit aroma compounds databases have been accumulated and have been used successfully. But this simplicity in the procedure of accumulating samples and filling the database fails, when the generation of aroma compounds are dependant on, not only the fruit itself, but also on a technological process as in the case of roasting coffee beans. In such a case, it is not enough simply to analyse samples from different origins for the database, but an examination of the influence of the technological process of roasting on the aroma is also needed. Furthermore, the generation process of the aroma compounds from their precursors during roasting should be analysed and determined. The aim of this study was, therefore, to build up a database for alkylpyrazines (and pyridine) from roasted coffee, and to elucidate the questions determining the alkylpyrazine and pyridine generation in coffee beans in all aspects. For this purpose arabica and robusta green coffees from different regions of the world were roasted, and the stable isotope ratios, 15N/14N and 2H/1H, of the produced alkylpyrazines and pyridine were compared to those of references, commercially available roast coffees, unspecified roast coffees, coffee products and coffee aromas. Additionally, the \&\#948;2HV-SMOW isotopic stability of alkylpyrazines in different solvents was determined to exclude isotopic effects in coffee products and coffee aromas. To elucidate the question as to how the stable isotope values, 15N/14N, 2H/1H and 13C/12C, of alkylpyrazine references were obtained and if these could be influenced somehow, different alkylpyrazines were synthesised. The generation process of alkylpyrazines during the roasting of coffee was analysed, by both roasting experiments and the fractionation of green coffee beans, into compound classes with subsequent roastings.},
  subject      = {R{\"o}stkaffee},
  language  = {en}
}