Kaffeeöl und Röstkaffeequalität

Coffee Oil and Roast Coffee Quality The trick of coffee roasting consists in changing the different components of coffee in a most optimal way to components of the desired sort and composition. As these alterations of the coffee components are influenced by roasting conditions, coffee roasting can always only be regarded as a compromise. The colouring of the roasting coffee oils from yellow to brown bases mainly on tar substances, solved in coffee oil which arise under roasting conditions by non enzymatic browning reactions and by decomposition or alteration of coffee components. Thus it is shown that coffee oil contains substances which cannot be coloured by alkali or by Gibbs reagent. The importance of coffee oil for valuation of the sensoric yield of roasting coffee is explained by investigation results, obtained by roasting coffee of different sort and origin as well as by commercial roasting coffee oils.     

Strukturaufklärung cyclischer Fettsäure-methylester I: Zusammensetzung von Gemischen aromatischer Fettsäure-methylester aus den Cyclisierungs- und Aromatisierungsprodukten von Leinöl- und Holzöl-Fettsäure-methylestern,Linolsäure und Linolsäure-methylester

Structure Determination of Methyl Esters of Cyclic Fatty Acids I: Composition of Mixtures Containing Methyl Esters of Aromatic Fatty Acids Obtained from Products of Cyclisation and Aromatisation of Linoleic Acid, Methyl Linoleate and Methyl Esters of Linseed and Tung Oil Fatty Acids The composition of methyl ester mixtures of aromatic fatty acids obtained by alkaline cyclisation and catalytic aromatisation of linoleic acid and methyl linoleate was determined. All the isomeric o-alkyl substituted methyl esters of aromatic fatty acids (I) (n = 0 to 11) could be identified by IR-, UV-, mass-spectrometry, gas-chromatography and by comparison with synthetic substances. The distribution of isomers in mixtures obtained by various procedures was determined by gas-chromatography. o-dodecyl phenol was found to be a by-product in the catalytic aromatisation of free linoleic acid.     

Sterin- und Fettsäurezusammensetzung in Keimölen

Sterol and Fatty Add Composition in Germ Oil The sterol and fatty acid composition of 10 various wheat samples and one maize sample were investigated as well in the germ as in the endosperm to determine characteristics for identity and purity controls. A constantly low content of stigmasterol and an extremely high total sterol content are criteria for pure wheat germ oil. Another characteristic is the presence of small amounts of 5-dihydrositosterol and 5-dihydrocampesterol from lipids of the endosperm in germ oils obtained by technology.     

Darstellung neuer substituierter 1,2,4-Triazin-6-carbonsäuren und 1,2,4-Triazin-6-yl-alkancarbonsäuren

Synthesis of New Substituted as-Triazine-6-carboxylic Acids and as-Triazine-6-yl-alkanoic Acids New substituted 3-amino-, 5-amino- and 3,5-diamino-as-triazine-6-carboxylic acids 4a , b , 5a , b and 6 were obtained by the hydrolysis 6-azalumazine derivatives 3a – e . Corresponding acids of the structure 10a – d , 11a , b and 12 were synthesized from 5-chlor-3-methylthio-astriazine-6-carboxylic-ester 8 . The synthesis of new 3-alkylthioderivatives of as-triazine-6-yl-acetic acid 16a – c and -propionic acid 18 and its hydrolysis to 3,5-dioxotetrahydro-as-triazine-6-yl-propionic acid 19 is reported.