Identification of 3-Methylbutanoyl Glycosides in Green Coffea arabica Beans as Causative Determinants for the Quality of Coffee Flavors-Reference-Cited by-同舟云学术

Identification of 3-Methylbutanoyl Glycosides in Green Coffea arabica Beans as Causative Determinants for the Quality of Coffee Flavors

Author:

Iwasa Keiko¹,Setoyama Daiki²,Shimizu Hiroaki¹,Seta Harumichi¹,Fujimura Yoshinori²,Miura Daisuke²,Wariishi Hiroyuki²³⁴,Nagai Chifumi⁵,Nakahara Koichi¹

Affiliation:

1. Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan

2. Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan

3. Faculty of Arts and Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan

4. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 512-8581, Japan

5. Hawaii Agriculture Research Center, P.O. Box 100, Kunia, Hawaii 96759, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference37 articles.

1. World Coffee Trade.International Coffee Organization,London,http://www.ico.org/trade_e.asp?section=About_Coffee(accessed Sep 25, 2014).

2. Coffee Meister Training Course Text Book;Specialty Coffee Association of Japan:Tokyo, Japan, 2011; pp36–39(in Japanese).

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