Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids-Reference-Cited by-同舟云学术

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids

Published:2024-06-18 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Seungjun,Oh Jeongeun,Lee Kwang-Geun^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01592-2.pdf

Reference20 articles.

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3. Choi J, Noh E, Lee D, Lee Y, Lee K-G. Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.). LWT. 185: 115166 (2023)

4. Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, Barel M, Guyot B, Guiraud J-P, Schorr-Galindo S. Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee. Journal of Food Composition and Analysis. 20: 289-296 (2007)

5. Jiang Y, Hengel M, Pan C, Seiber JN, Shibamoto T. Determination of toxic alpha-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment. Journal of Agricultural Food Chemistry. 61: 1067-71 (2013)