Abstract
Background: Coffee is one of the most commonly consumed drinks around the world. During the coffee roasting process, sugars and amines undergo a violent Maillard reaction, resulting in a large number of volatile and non-volatile components. These ingredients have a huge impact on the formation of coffee flavor. In addition, many Maillard products in coffee have also been proven to exert antioxidative, anti-inflammatory effects, etc. Objective: The objective of this research is to discover non-volatile Maillard reaction products in roasted coffee beans. Results and Methods: A pair of enantiomers pyrrolomorpholine spiroketal alkaloids 1a and 1b were isolated from roasted beans of Yunnan coffea Arabica. Their planar structures were elucidated by extensive spectroscopic analysis, HRESIMS spectra and X-Ray diffraction. Conclusion: Two pyrrolomorpholine spiroketal alkaloids were isolated from roasted Arabica coffee beans. And their formation pathway via Maillard reaction was deduced. Their influence on the formation of coffee bitterness and biological functions is worthy of being further studied.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
