Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.

Lin, Hao; Tello, Edisson; Simons, Christopher T; Peterson, Devin G

Lin, Hao; Tello, Edisson; Simons, Christopher T; Peterson, Devin G.

Afiliação

Lin H; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Tello E; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Simons CT; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
Peterson DG; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

Food Chem ; 395: 133555, 2022 Nov 30.

Article em En | MEDLINE | ID: mdl-35763924

Assuntos

Ácido Clorogênico; Café; Ácido Clorogênico/análise; Cromatografia Líquida; Café/química; Lactonas/análise; Espectrometria de Massas

Palavras-chave

Chlorogenic acid lactones; Degree of difference sensory evaluation; Flavor stability over storage; Ready-to-drink coffee; Untargeted chemical profiling

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Ácido Clorogênico / Café Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos

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