Detection of Odor-Active Ethenylalkylpyrazines in Roasted Coffee

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 10, 1996, Pages 3268-3272

  Czerny, Michael ^a   Wagner, Robert ^a   Grosch, Werner ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 ethenyl 3,5 dimethylpyrazine; 2 ethenyl 3 ethyl 5 methylpyrazine; 3 ethenyl 2 ethyl 5 methylpyrazine; Aroma; Detection; Odor threshold; Roasted coffee; Synthesis

Indexed keywords

COFFEA CANEPHORA;

EID: 0039794565     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9600824     Document Type: Article

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