Investigation of acyl migration in mono- and dicaffeoylquinic acids under aqueous basic, aqueous acidic, and dry roasting conditions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 37, 2014, Pages 9160-9170

  Deshpande, Sagar ^a   Jaiswal, Rakesh ^a   Matei, Marius Febi ^a   Kuhnert, Nikolai ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

Acyl migration; Brewing; Chlorogenic acids; Coffee; Roasting; Transesterification reaction

Indexed keywords

BREWING; COFFEE; ESTERS; FERMENTATION; HYDROLYSIS; REACTION KINETICS;

ACYL MIGRATION; CHLOROGENIC ACIDS; DICAFFEOYLQUINIC ACIDS; GREEN COFFEE BEANS; MECHANISTIC STUDIES; REACTION PATHWAYS; ROASTING; TRANSESTERIFICATION REACTION;

TRANSESTERIFICATION;

CAFFEOYLQUINIC ACID; CHLOROGENIC ACID; LACTONE; QUINIC ACID; WATER;

ANALOGS AND DERIVATIVES; CHEMISTRY; COFFEA; ESTERIFICATION; FOOD HANDLING; HEAT; HYDROLYSIS; PH; PLANT SEED; PROCEDURES;

CHLOROGENIC ACID; COFFEA; ESTERIFICATION; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTONES; QUINIC ACID; SEEDS; WATER;

EID: 84924260600     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5017384     Document Type: Article

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