Amines with aromatic ring
nh2 nh2 nh2 o
nh2 nh2 nh2 o
(P.14) (P.14) Benzenamine, aniline, phenylamine, benzenamine, phenylazane, aminobenzene [62-53-3]
Identified in green coffee by Vitzthum et al. (1976). In their study on the influence of brewing time on the composition of brewed coffee, Lee et al. (1992) qualified aniline of 'fast extractor' (70-80% extracted after 5 min).
When absolutely pure, in suitable dilution, aniline has a warm, sweet and actually pleasant odor (Arctander, 1967).
(P.15) Benzenamine, A^-methyl-, N-methylaniline methyl (phenyl) amine [100-61-8]
(P.16) Benzenamine, /V-ethyl-, N-ethylaniline, ethyl(phenyl) amine, ethyl(phenyl)azane, jV-ethylbenzenamine [103-69-5]
(P.17) Benzenamine, 2-methyl2-methylaniline, (2-methylphenyl)azane, o-toluidine,
2-methylbenzenamine, o-tolylamine, 2-aminotoluene [95-53-4J
These were identified in green coffee by Vitzthum et al. (1976).
(P.18) 1,3-benzenediamine, 2,4,6-trimethyl-, 2,4,6-trimethylbenzene-l,3-diamine, 2,4,6-trimethyl-l,3-phenylenediamine, mesitylenediamine [3102-70-3]
Identified by Bicchi et al. (1997) in a 1:1 roasted blend of robusta and arabica, using headspace-solid phase microextraction/GC.
(P.19) Benzenamine, 2-methoxy-, 2-methoxyaniline, (2-methoxyphenyl) amine, 2-aminoanisole [90-04-0]
Identified in brews by Lee et al. (1992) and qualified of 'slow extractor' (only 30-40 % extracted after 5 min brewing time) contrary to aniline (P. 14).
(P.20) Benzenamine, 3-methoxy-, 3-methoxyaniline, (3-methoxyphenyl) amine, o-anisidine [536-90-3]
(P.21) Ethanone, l-(3-aminophenyl)-, l-(3-aminophenyl)ethanone, 3-aminoacetophenone,
3-acetylaniline [99-03-6]
(P.22) Benzoic acid, 2-amino-, methyl ester, methyl anthranilate, methyl 2-aminobenzoate, anthranilic acid methyl ester [134-20-3] FEMA 2682
These were identified in green coffee by Vitzthum et al. (1976).
The amino ester P.22 occurs in numerous essential oils, such as neroli, ylang-ylang, bergamot or jasmine. It has a musty-fruity and somewhat dry-floral odor reminiscent of Concord grapes, orange blossom and a good tenacity. The odor appears much sweeter in high dilution (Arctander, 1967). The flavor has a grape note (Chemisis, 1988).
(P.23) Benzenemethanamine, A'-methyl-, N-methylbenzylamine, benzyl (methyl) amine, benzyl(methyl) azane [103-67-3]
Identified in coffee beverage by Singer and Lijinsky (1976), who found a concentration of 1 ppm (dry material). Of three samples examined (two coffees and one extract), Neurath et al. (1977) identified this amine only in one coffee (0.2 ppm, see P.2).
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