Role of hydroxycinnamic acids in food flavor: A brief overview

Phytochemistry Reviews

Volumn 9, Issue 1, 2010, Pages 187-193

  Jiang, Deshou ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Aroma; Coffee; Maillard; Taste; Whole grain foods

Indexed keywords

CHLOROGENIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; LACTONE; PHENOL DERIVATIVE; QUINIC ACID; QUINIC ACID LACTONE; UNCLASSIFIED DRUG;

BIODEGRADATION; CHEMICAL STRUCTURE; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; GLYCATION; PALATABILITY; PRIORITY JOURNAL; REVIEW; STRUCTURE ANALYSIS; TASTE;

EID: 77949912027     PISSN: 15687767     EISSN: 1572980X     Source Type: Journal    
DOI: 10.1007/s11101-009-9159-z     Document Type: Review

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