Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.

@article{Frank2007StructureDA,
  title={Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.},
  author={Oliver Frank and Simone Blumberg and Christof Kunert and Gerhard Zehentbauer and Thomas Hofmann},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 5},
  pages={1945-54}
}
Aimed at elucidating intense bitter-tasting molecules in coffee, various bean ingredients were thermally treated in model experiments and evaluated for their potential to produce bitter compounds. As caffeic acid was found to generate intense bitterness reminiscent of the bitter taste of a strongly roasted espresso-type coffee, the reaction products formed were screened for bitter compounds by means of taste dilution analysis, and the most bitter tastants were isolated and purified. LC-MS/MS as… CONTINUE READING

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