Identification of mozambioside roasting products and their bitter taste receptor activation
-
Published:2024-07
Issue:
Volume:446
Page:138884
-
ISSN:0308-8146
-
Container-title:Food Chemistry
-
language:en
-
Short-container-title:Food Chemistry
Author:
Czech Coline,
Lang TatjanaORCID,
Graßl Angelika,
Steuer Alexandra,
Di Pizio Antonella,
Behrens MaikORCID,
Lang RomanORCID
Funder
Leibniz-Gemeinschaft
Reference35 articles.
1. Sensory analysis of full immersion coffee: Cold brew is more floral, and less bitter, sour, and rubbery than hot brew;Batali;Foods,2022
2. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew;Blumberg;Journal of Agricultural and Food Chemistry,2010
3. The human bitter taste receptor TAS2R10 is tailored to accommodate numerous diverse ligands;Born;The Journal of Neuroscience,2013
4. Clarke, R. J., & Macrae, R. (Eds.) (1987). Coffee – Volume 2: Technology. Dordrecht: Springer. doi: 10.1007/978-94-009-3417-7.
5. Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,1999