Quantitative studies on roast kinetics for bioactives in coffee

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 49, 2013, Pages 12123-12128

  Lang, Roman ^a   Yagar, Erkan Firat ^b   Wahl, Anika ^a   Beusch, Anja ^a   Dunkel, Andreas ^a   Dieminger, Natalie ^a   Eggers, Rudolf ^b   Bytof, Gerhard ^c   Stiebitz, Herbert ^c   Lantz, Ingo ^c   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b HAMBURG UNIVERSITY OF TECHNOLOGY   (Germany)

^c TCHIBO GMBH   (Germany)

Author keywords

caffeine; caffeoylquinic acids; coffee; N methylpyridinium; roasting color; trigonelline

Indexed keywords

ADDITIONAL EXPERIMENTS; CAFFEOYLQUINIC ACIDS; MIGRATION RATES; N-METHYLPYRIDINIUM; QUANTITATIVE STUDY; ROBUSTA COFFEE; TRIGONELLINE; WATER VOLUMES;

BLENDING; CAFFEINE; COLOR;

COFFEE;

1 METHYLPYRIDINIUM; 1-METHYLPYRIDINIUM; ALKALOID; CAFFEINE; CAFFEOYLQUINIC ACID; DRUG DERIVATIVE; PYRIDINIUM DERIVATIVE; QUINIC ACID; TRIGONELLINE;

ARTICLE; CHEMISTRY; COFFEE; COOKING; KINETICS; PLANT SEED;

ALKALOIDS; CAFFEINE; COFFEA; COOKING; KINETICS; PYRIDINIUM COMPOUNDS; QUINIC ACID; SEEDS;

EID: 84890477608     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403846g     Document Type: Article

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