Identification of coffee compounds that suppress bitterness of brew.

Gao, Chengyu; Tello, Edisson; Peterson, Devin G

Gao, Chengyu; Tello, Edisson; Peterson, Devin G.

Afiliação

Gao C; Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210.
Tello E; Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210.
Peterson DG; Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210. Electronic address: peterson.892@osu.edu.

Food Chem ; 350: 129225, 2021 Jul 15.

Article em En | MEDLINE | ID: mdl-33592365

Assuntos

Café/química; Análise de Alimentos; Paladar; Humanos; Análise dos Mínimos Quadrados

Palavras-chave

Caffeoylquinic acid, bitterness suppression; Coffee bitterness; Flavor modulator; Flavoromics; Untargeted chemical profiling

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Café / Análise de Alimentos Tipo de estudo: Diagnostic_studies / Prognostic_studies Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article

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