Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways
Author:
Affiliation:
1. Nestlé Product Technology Centre Orbe, Nestec, Limited, CH-1350 Orbe, Switzerland
2. Nestlé Nespresso S.A., CH-1680 Romont, Switzerland
3. Nestlé Research Centre, Post Office Box 44, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00770
Reference21 articles.
1. Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments
2. New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting
3. Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models
4. Screening of Raw Coffee for Thiol Binding Site Precursors Using “In Bean” Model Roasting Experiments
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