Detection of Odor-Active Ethenylalkylpyrazines in Roasted Coffee
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9600824
Reference22 articles.
1. Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction
2. Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds
3. Synthesis of alternating hydroxy- and methyl-substituted hydrocarbons by oxymercuration of cyclopropylcarbinols
4. Potent odorants of the roasted powder and brew of Arabica coffee
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