Linalool disaccharides as flavour precursors from green coffee beans (Coffea arabica)

European Food Research and Technology

Volumn 216, Issue 1, 2003, Pages 6-10

  Weckerle, B ^a   Toth G ^a   Schreier, P ^b  

^a UNIVERSITY OF WÜRZBURG   (Germany)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

3(S) linalool 3 O D glucopyranosyl L arabinopyranoside; 3(S) linalool 3 O D glucopyranosyl D apiofuranoside; Coffea arabica; Green coffee; Linalool disaccharide; Sugar conjugates

Indexed keywords

EXTRACTION; FLAVORS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; MOLECULAR STRUCTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PURIFICATION;

3(S)-LINALOOL-3-Ο-Β-D-APIOFURANOSIDE; COFFEA ARABICA; GREEN COFFEE; LINALOOL DISACCHARIDE; SUGAR CONJUGATES;

SUGARS;

COFFEA; COFFEA ARABICA; PHASEOLUS (ANGIOSPERM);

EID: 0346748152     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0614-y     Document Type: Article

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