Molecular and Sensory Studies on Coffee Bitter Taste

Beschreibung

Known bitter compounds in coffee still don't explain all of coffee's cherished bitterness. Extracts of coffee beverages were analyzed by means of an activity-guided fractionation and revealed key bitter compounds. The extraction dynamics of bitter-tasting coffee compounds were investigated by way of sequentially extracted coffee fractionation. Known bitter and sour compounds were systematically analyzed on differences between coffee varieties, countries of origin, and coffee roast degrees by means of sensory experiments, HPLC-UV, UHPLC-MS, and UHPLC-MS/MS.

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Stefan Klade

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