Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on volatile thiols

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 11, 2005, Pages 4426-4433

  Charles Bernard, Marielle ^a,b   Roberts, Deborah D ^a,c   Kraehenbuehl, Karin ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Food and Flavor Science Consulting LLC ^*  (France)

^c Food and Flavor Science Consulting LLC   (United States)

Author keywords

Aroma; Coffee; Headspace analysis; Mechanism; Nucleophilic addition; Oxidation; Radical reactions; SPME; Thiols

Indexed keywords

EID: 20744454899     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048020y     Document Type: Review

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