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- n. A mercaptan derivative of furan that is mainly responsible for the aroma of roasted coffee
Sorry, no etymologies found.
Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.
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.
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).