Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee-Reference-Cited by-同舟云学术

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

Published:2011-05 Issue:2 Volume:126 Page:441-449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kreppenhofer Stefanie,Frank Oliver,Hofmann Thomas

Funder

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn, Germany)

AiF (Arbeitsgemeinschaft industrieller Forschung)

German Ministry of Economics

Kraft Foods

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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2. Belitz, H.D. (1977). Taste-active substances in coffee. In: Proceedings of the 7th colloquium of the international coffee science association; ASIC, (pp. 3–252). Bremen, Hamburg, 24.

3. Quantitative studies on the influence of bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew;Blumberg;Journal of Agricultural and Food Chemistry,2010

4. Identification of the key astringent compounds in spinach (Spinacia oleracea) by means of the taste dilution analysis;Brock;Chemical Precipitation,2008

5. Chlorogenic acids – Their complex nature and routine determinations in coffee beans;Clifford;Food Chemistry,1979

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