アラビアコーヒーノキ葉/種子エキス

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H226：引火性の液体および蒸気

アラビアコーヒーノキ葉/種子エキス 価格

アラビアコーヒーノキ葉/種子エキス 化学特性,用途語,生産方法

• 定義

  本品は、アラビアコーヒーノキ Coffea arabica の葉及び種子のエキスである。

• 化粧品の成分用途

  皮膚コンディショニング剤、香料

• 化学的特性

  Roasted coffee beans consist of soluble and insoluble products. Under laboratory conditions, it is possible to extract a high percentage of the soluble compounds, whereas in normal household brews, this percentage is likely to be only 15 to 25%. Yields and concentrations vary widely due to differences in beans, the size of the grinds, type of brewing process and degree of roasting. In general, home brewing of coffee uses 42, 48 and 57 g of ground, roasted coffee per liter of water in the United States, United Kingdom and Europe, respectively. Therefore, the final beverage consists of <2% w/w soluble products of coffee. Soluble coffee extract is the product consisting of the dried solids prepared from a water extract or water extracts of coffee.

• Composition

  Aroma extract dilution analysis revealed 13 compounds as important contributors to the aroma of the roasted coffee: 2-methyl-3-furanthiol, 2-furfurylthiol, methional, 3-mercapto-3-methylbutylformate, 3-isopropyl-2-methoxypyrazine, 2-ethyl-3,5- dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 4-ethylguaiacol, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 4-vinylguaiacol and (E)-beta-damascenone

• Taste threshold values

  Taste characteristics at 500 ppm: bitter, astringent roasted coffee with burnt brown hydrolyzed vegetable protein nuances and a lingering bitter coffee aftertaste.

アラビアコーヒーノキ葉/種子エキス 上流と下流の製品情報

アラビアコーヒーノキ葉/種子エキス 生産企業

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84650-00-0, アラビアコーヒーノキ葉/種子エキス キーワード