Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds

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Bibliographic Details
Published in	Journal of agricultural and food chemistry Vol. 35; no. 3; pp. 340 - 346
Main Authors	Baltes, Werner, Bochmann, Gloria
Format	Journal Article
Language	English
Published	Washington, DC American Chemical Society 01.05.1987
Subjects	ACIDE AMINE ALIMENTOS AMINO ACIDS AMINOACIDOS AROMATICS Biological and medical sciences CAFE COFFEE Coffee, tea and other stimulative beverage industries COMPOSE AROMATIQUE COMPOSE VOLATIL COMPOSICION COMPOSITION COMPUESTO VOLATIL COMPUESTOS AROMATICOS Food industries FOODS Fundamental and applied biological sciences. Psychology GRILLAGE MODELE MODELOS PRODUIT ALIMENTAIRE ROASTING SUCROSA SUCROSE THREONINE TOSTADO TREONINA VOLATILE COMPOUNDS Volatile compound Torrefaction Synthesis Sucrose Threonine Serine Maillard reaction Roast coffee Aroma Coffee
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Bibliography:	Q04 881393888 istex:5582D909CE46FD69B895AFB2922A60D482DC8BB6 ark:/67375/TPS-W0WHM0X2-B
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00075a015