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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Blumberg, Simone; Frank, Oliver; Hofmann, Thomas 
Titel:
Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew 
Abstract:
To investigate the influence of roasting time and temperature on the degradation of the bitter precursors 3-O-caffeoyl quinic acid (1), 5-O-caffeoyl quinic acid (2), and 4-O-caffeoyl quinic acid (3) as well as the formation of bitter tastants during coffee roasting, we prepared coffee brews from beans roasted either at 260 degrees C for 60-600 s or for 240 s at 190-280 degrees C. By means of HPLC-UV/vis and HPLC-MS/MS, bitter-tasting monocaffeoyl quinides (4-8), dicaffeoyl quinides (9-11), and 4...    »
 
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry 
Jahr:
2010 
Band / Volume:
58 
Heft / Issue:
Seitenangaben Beitrag:
3720--3728 
Print-ISSN:
0021-8561