Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry A
mercaptan derivative offuran that is mainly responsible for thearoma of roastedcoffee
Etymologies
Sorry, no etymologies found.
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Examples
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Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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One unusual component of that flavor, produced by the action of yeast enzymes on compounds found in toasted oak, is a sulfur-containing chemical whose aroma is reminiscent of roasted coffee and roasted meat furfurylthiol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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One unusual component of that flavor, produced by the action of yeast enzymes on compounds found in toasted oak, is a sulfur-containing chemical whose aroma is reminiscent of roasted coffee and roasted meat furfurylthiol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They’re usually lightly toasted (250–300°F/120–150°C for 5 minutes) to develop a nutty flavor, which has some sulfur aromatics in common with roasted coffee (furfurylthiol).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They’re usually lightly toasted (250–300°F/120–150°C for 5 minutes) to develop a nutty flavor, which has some sulfur aromatics in common with roasted coffee (furfurylthiol).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
chained_bear commented on the word furfurylthiol
"Over eight hundred different chemical ingredients have been identified inside the coffee bean, glorying in such names as furfurylthiol, furfuraldehyde, oxazole, and ethylfuraneol. Another, trimthylamin, exists in minute quantities: it is also found in putrefying fish. Like perfume, coffee uses the most outré of ingredients to work its wonders."
—Antony Wild, Coffee: A Dark History (New York and London: W.W. Norton & Co., 2004), 193
October 9, 2010