Structure Determination of 3-O-Caffeoyl-epi-γ-quinide, an Orphan Bitter Lactone in Roasted Coffee-Reference-Cited by-同舟云学术

Structure Determination of 3-O-Caffeoyl-epi-γ-quinide, an Orphan Bitter Lactone in Roasted Coffee

Published:2008-09-26 Issue:20 Volume:56 Page:9581-9585
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,Krümpel Gudrun¹,Hofmann Thomas¹

Affiliation:

1. Lehrstuhl für Lebensmittelchemie and Molekulare Sensorik, Technische Universität München, Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802210a

Reference15 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, Germany,1979.

5. APPLICATION OF HPLC FOR EVALUATION OF COFFEE FLAVOR QUALITY

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