The elusiveness of coffee aroma: New insights from a non-empirical approach

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 3092-3096

  Munro, Lindsey J ^a   Curioni, Alessandro ^a   Andreoni, Wanda ^a   Yeretzian, Chahan ^b   Watzke, Heribert ^b  

^a IBM RESEARCH ZURICH   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Aroma; Coffee; Fenton chemistry; Flavor; Furfurylthiol; Radical formation; Volatility

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; RADICAL; VOLATILE AGENT;

AROMA; ARTICLE; COFFEE; COMPUTER ANALYSIS; FLAVOR; PEROXIDATION; REACTION ANALYSIS; VOLATILIZATION;

COFFEE; DRUG STABILITY; FREE RADICALS; MOLECULAR STRUCTURE; ODORS; PHENOLS; SULFHYDRYL COMPOUNDS; THERMODYNAMICS; VOLATILIZATION;

EID: 0038746805     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0261607     Document Type: Article

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32. Calculations on a more extended set of dimers generated by the 107 radicals considered in this paper will be the subject of a subsequent publication.