Structure Determination and Sensory Analysis of Bitter-Tasting 4-Vinylcatechol Oligomers and Their Identification in Roasted Coffee by Means of LC-MS/MS-Reference-Cited by-同舟云学术

Structure Determination and Sensory Analysis of Bitter-Tasting 4-Vinylcatechol Oligomers and Their Identification in Roasted Coffee by Means of LC-MS/MS

Published:2007-02-02 Issue:5 Volume:55 Page:1945-1954
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frank Oliver¹,Blumberg Simone¹,Kunert Christof¹,Zehentbauer Gerhard¹,Hofmann Thomas¹

Affiliation:

1. Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany, Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany, and The Procter and Gamble Company, Miami Valley Innovation Center, 11810 East Miami River Road, Cincinnati, Ohio 45252

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0632280

Reference22 articles.

1. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples

2. Studies on Character Impact Odorants of Coffee Brews

3. Sensory study of the character impact aroma compounds of a coffee beverage

4. Chen, W. C. Studies on the bitter taste of roasted coffee. Relationship between structure and bitter taste of some organic compounds (in German). Ph.D. Thesis, University of Munich, Munich, Germany, 1979.

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