Roasting process of coffee beans as studied by nuclear magnetic resonance: Time course of changes in composition

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 4, 2012, Pages 1005-1012

  Wei, Feifei ^a   Furihata, Kazuo ^a   Koda, Masanori ^a   Hu, Fangyu ^a   Miyakawa, Takuya ^a   Tanokura, Masaru ^a  

^a UNIVERSITY OF TOKYO   (Japan)

Author keywords

coffee; complex mixture analysis; multivariate statistical analysis; NMR; roasting process

Indexed keywords

CHEMICAL MARKERS; CHLOROGENIC ACIDS; COFFEE BEANS; COMPLEX MIXTURE ANALYSIS; COMPREHENSIVE ANALYSIS; MULTIVARIATE DATA ANALYSIS; MULTIVARIATE STATISTICAL ANALYSIS; MYO-INOSITOL; N-METHYLPYRIDINIUM; QUALITY ANALYSIS; QUINIC ACIDS; ROASTING PROCESS; THERMALLY STABLE; TIME COURSE; WATER-SOLUBLE POLYSACCHARIDES;

CHEMICAL ANALYSIS; COFFEE; MULTIVARIANT ANALYSIS; POLYSACCHARIDES; QUALITY CONTROL; SUGAR (SUCROSE); SUGARS;

NUCLEAR MAGNETIC RESONANCE;

CHLOROGENIC ACID; POLYSACCHARIDE; QUINIC ACID; SUCROSE;

ARTICLE; CHEMISTRY; COFFEE; FOOD HANDLING; HEAT; METHODOLOGY; MULTIVARIATE ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANT SEED; TIME;

CHLOROGENIC ACID; COFFEA; FOOD HANDLING; HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MULTIVARIATE ANALYSIS; POLYSACCHARIDES; QUINIC ACID; SEEDS; SUCROSE; TIME FACTORS;

EID: 84856516171     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205315r     Document Type: Article

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