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- Original title:
- Stabilisotopenmarkierungsexperimente und quantitative Studien zur Bildung unbekannter Bitterstoffe in Röstkaffee
- Translated title:
- Stable isotope labeling experiments and quantitative studies on the formation of unknown bitter tasting compounds in roasted coffee
- Author:
- Marquart, Sara Florentine
- Year:
- 2021
- Document type:
- Dissertation
- Faculty/School:
- TUM School of Life Sciences
- Advisor:
- Hofmann, Thomas F. (Prof. Dr.)
- Referee:
- Hofmann, Thomas F. (Prof. Dr.); Rychlik, Michael (Prof. Dr.)
- Language:
- de
- Subject group:
- CHE Chemie
- Keywords:
- Kaffee, Bitterkeit, Stabilisotopenmarkierung
- Translated keywords:
- Coffee, Bitterness, Stable isotope labelling experiments
- TUM classification:
- CHE 513
- Abstract:
- Stabilisotopenmarkierungsexperimente und quantitative Studien majorer Vorläuferverbindungen und deren Reaktionswege, die zur Bildung unbekannter Bitterstoffe in Röstkaffee führen, mittels hochauflösender UPLC-ToF-MS, LC-MS/MS und 1D/2D-NMR Techniken.
- Translated abstract:
- Stable isotope labeling experiments and quantitative studies of major precursor compounds and their reaction pathways leading to the formation of unknown bitter tasting compounds in roasted coffee, by means of highly sophisticated UPLC-ToF-MS, LC-MS/MS and 1D/2D-NMR techniques.
- ISBN:
- 978-3-8439-4946-0
- WWW:
- https://mediatum.ub.tum.de/?id=1595061
- Date of submission:
- 22.02.2021
- Oral examination:
- 18.11.2021
- Last change:
- 17.01.2022
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