1967年Stoll,M.等人从咖啡中分离出一种具有强烈器官感受性质(Organoleptic property)的物质。Bucchi,等人最后确定其化学结构为2-甲基-3-噁-8-硫代双环〔3,3,0〕-1,4二烯,俗称咖噁呋喃(Kahweo-furan〕(Ⅱ)。 实验证明,该化合物(Ⅱ)在高度稀释的情况下能发出舒适可口的烘烤和薰蒸香味。它可以单独或与其它调味品混用来改变和改善人造及天然香料的器官感受性质。因此,把它用在食品、饮料、烟草、医药制剂以及动物 1967 Stoll, M. et al. Isolated from coffee a substance with a strong organoleptic property (Organoleptic property). Bucchi et al. Finally determined that the chemical structure is 2-methyl-3-oxa-8-thiobicyclo [3,3,0] -1,4- diene, commonly known as Kahweo-furan (II) It has been experimentally demonstrated that the compound (II) gives a pleasant and tasty toasted and smoked aroma under highly diluted conditions and that it can be used alone or in combination with other condiments to modify and improve the organoleptic properties of both artificial and natural flavors. , It is used in food, beverages, tobacco, pharmaceutical preparations and animals