Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 2, 2002, Pages 319-326

  Hofmann, Thomas ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 furfurylthiol; Coffee flavor; CROSSPY; Flavor binding; Melanoidins; Thiols

Indexed keywords

MELANOIDIN POLYMERS; MELANOIDINE; PLANT EXTRACT; POLYMER; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BINDING SITE; CHEMICAL MODEL; CHEMISTRY; COFFEE; DILUTION; FOOD COMPOSITION; GLYCATION; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ASSAY; VOLATILIZATION;

BINDING SITES; COFFEE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MODELS, CHEMICAL; ODORS; POLYMERS; SULFHYDRYL COMPOUNDS; VOLATILIZATION;

EID: 0037116435     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010823n     Document Type: Article

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