Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

Sun, Zhenchun; Yang, Ni; Liu, Chujiao; Linforth, Robert S.T.; Zhang, Xiaoming; Fisk, Ian D.

doi:10.1016/j.foodchem.2019.05.175

All Outputs (3)

Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination (2019)
Journal Article

© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly food appreciation and preference. While there is no doubt that one's ability of texture discrimination depends on various oral physiological characteris... Read More about Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS (2019)
Journal Article

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg . Four volatile com... Read More about Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol (2019)
Journal Article

The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%... Read More about Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.