Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 441-449

  Kreppenhofer, Stefanie ^a   Frank, Oliver ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

3 Methylcatechol; 4 Methylcatechol; 5 (Hydroxymethyl) furan 2 aldehyde; Bitter taste; Catechol; Coffee; Furan 2 aldehyde; Furfuryl alcohol; Hydroxyhydroquinone; Pyrogallol

Indexed keywords

3-METHYLCATECHOL; 4-METHYLCATECHOL; 5-(HYDROXYMETHYL) FURAN-2-ALDEHYDE; BITTER TASTE; CATECHOL; FURAN-2-ALDEHYDE; FURFURYL ALCOHOL; HYDROXYHYDROQUINONE; PYROGALLOL;

ALDEHYDES; BENZENE; BINARY MIXTURES; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHEMICAL STABILITY; METHANOL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; TOLUENE;

ORGANIC POLLUTANTS;

3 (FURAN 2 YLMETHYL) 6 METHYLBENZENE 1,2 DIOL; 4 (FURAN 2 YLMETHYL) 5 METHYLBENZENE 1,2 DIOL; 4 (FURAN 2 YLMETHYL)BENZENE 1,2 DIOL; 4 (FURAN 2 YLMETHYL)BENZENE 1,2,3 TRIOL; BENZENE DERIVATIVE; FURAN DERIVATIVE; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BITTER TASTE; CHEMICAL STRUCTURE; COFFEE; EXPERIMENT; FEMALE; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; LIQUID CHROMATOGRAPHY; MALE; MASS SPECTROMETRY; METHYLATION; MOLECULE; NORMAL HUMAN; NUCLEAR MAGNETIC RESONANCE; PRECURSOR; SENSORY ANALYSIS; TASTE ACUITY;

EID: 78650676804     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.008     Document Type: Article

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