Use of a 5-caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6), 1680-1683
- https://doi.org/10.1111/j.1365-2621.1987.tb05905.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLCFood Chemistry, 1984
- Chlorogenic acid composition of instant coffeesThe Analyst, 1984
- Analysis of quinic acid esters of hydroxycinnamic acids in plant material by capillary gas chromatography and high-performance liquid chromatographyJournal of Chromatography A, 1982
- Chlorogenic acids—Their complex nature and routine determination in coffee beansFood Chemistry, 1979
- High-performance reversed-phase liquid chromatography of naturally occurring phenolic compoundsJournal of Chromatography A, 1977
- IUPAC Commission on the Nomenclature of Organic Chemistry (CNOC) and IUPAC-IUB Commission on Biochemical Nomenclature (CBN). Nomenclature of cyclitols. Recommendations, 1973Biochemical Journal, 1976
- Importance of nonvolatile compounds to the flavor of coffeeJournal of Agricultural and Food Chemistry, 1969
- Konstitution der Chlorogensäure (3. Mitteil. über Chinasäure Derivate)Berichte der deutschen chemischen Gesellschaft (A and B Series), 1932