Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems

Food Research International

Volumn 75, Issue , 2015, Pages 328-336

  Zheng, Li Wei ^a   Chung, Hyun ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Coffee; Furan; GC MS; Lipid oxidation; Maillard reaction

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; AROMATIC COMPOUNDS; CHEMICAL REACTIONS; COFFEE; EXTRACTION; FLAVONOIDS; FURFURAL; GAS CHROMATOGRAPHY; GLYCOSYLATION; MASS SPECTROMETRY; ORGANIC COMPOUNDS; ORGANIC POLLUTANTS; OXIDATION; PEPTIDES; PHENOLS; SODIUM;

EPIGALLOCATECHIN GALLATE; FURAN; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; LIPID OXIDATION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; SOLID PHASE MICRO EXTRACTION;

REDUCING AGENTS;

EID: 84934995361     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.06.023     Document Type: Article

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