Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee-Reference-Cited by-同舟云学术

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Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee

Published:2022-11 Issue: Volume:395 Page:133555
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Hao,Tello Edisson,Simons Christopher T.,Peterson Devin G.

Funder

Ohio State University

Flavor Research and Education Center, Ohio State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Changes in volatile compounds of an aseptically packaged cup coffee beverage during early storage at 10° C;Akiyama;Food Science and Technology Research,2014

2. Influence of coffee/water ratio on the final quality of espresso coffee;Andueza;Journal of the Science of Food and Agriculture,2007

3. Degree of difference test method in sensory evaluation of heterogeneous product types;Aust;Journal of Food Science,1985

4. Sensory discrimination tests and measurements: Statistical principles, procedures and tables;Bi,2008

5. Identification of chemical clusters discriminators of Arabica and Robusta green coffee;Bicho;International Journal of Food Properties,2013

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1. Identification of Compounds That Impact Consumer Flavor Liking of American–European Hazelnut Hybrids Using Nontargeted LC/MS Analysis;Journal of Agricultural and Food Chemistry;2024-03-27

2. Comprehensive characterization of the overlooked residue generated during roselle calyxes brewing with potential use as functional ingredient;Biotecnia;2023-12-08

3. Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics;Fermentation;2023-07-28

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