In organic chemistry, atoms other than carbon and hydrogen are generally referred to as heteroatoms. The most common heteroatoms are nitrogen, oxygen and sulfur. Now I present to you an article called Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees, published in 2020-01-31, which mentions a compound: 13925-00-3, mainly applied to cold hot brew coffee acrylamide furan antioxidant volatile compound; Acrylamide; Coffee; Cold brew; Furan; Hot brew; Volatile compounds, Recommanded Product: 2-Ethylpyrazine.
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5°C and 20°C for 12 h. using steeping and dripping, and hot brews were prepared at 80°C and 95°C for 5 min. using the pour-over method. Furan contents of cold steeping at 5°C and hot brewed at 80°C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, resp. However, acrylamide contents in cold steeping at 5°C and hot brew at 80°C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL resp. Cold brews at 20°C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5°C. This study confirms that levels of different beneficial and hazardous chem. compounds could be manipulated by adjusting the coffee extraction conditions. This compound(2-Ethylpyrazine)Recommanded Product: 2-Ethylpyrazine was discussed at the molecular level, the effects of temperature and reaction time on the properties of the compound were discussed, and the optimum reaction conditions were selected.