Key odorant melanoidin interactions in aroma staling of coffee beverages
Michael Gigl, Oliver Frank, Anna Maria Gabler, Tobias Koch, Heiko Briesen, Thomas Hofmann
Topics & Concepts
ChemistryAromaMelanoidinHydrolysateFractionationMonosaccharideFood scienceChromatographyMaillard reactionOrganic chemistryHydrolysisCoffee research and impactsFermentation and Sensory AnalysisTea Polyphenols and Effects