1957
DOI: 10.1111/j.1365-2621.1957.tb17004.x
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Abstract: Flavor is the most important factor in coffee from the standpoint of the consumer. It is known that the green coffee itself, its handling, manner of roasting, grinding, storage, method of brewing and handling after brewing, all affect flavor ; yet, an understanding of the chemical nature of flavor and changes in flavor of coffee remains to be found. It was thought that some of the newer chromatographic techniques might be adapted to a study of compounds which might be important in coffee flavor and helpful in … Show more

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Cited by 15 publications
(3 citation statements)
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References 9 publications
(6 reference statements)
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“…Most investigations of arabinogalactans have been concerned with the isolation and structural analysis of the polysaccharide, and any associated protein has been of only passing interest. However, Wolfrom & Patin (1965) did suggest that the arabinogalactan from green coffee beans is associated, in part at least, with the hydroxyproline-containing protein previously described in extracts of ground roasted coffee by Clements & Deatherage (1957). An arabinogalactan that was extracted from broad-bean leaves by Pusztai et al (1971) contained tightly bound protein (4-7%, w/w) of which two-thirds consisted of hydroxyproline, alanine, serine and threonine residues.…”
mentioning
confidence: 96%
“…Most investigations of arabinogalactans have been concerned with the isolation and structural analysis of the polysaccharide, and any associated protein has been of only passing interest. However, Wolfrom & Patin (1965) did suggest that the arabinogalactan from green coffee beans is associated, in part at least, with the hydroxyproline-containing protein previously described in extracts of ground roasted coffee by Clements & Deatherage (1957). An arabinogalactan that was extracted from broad-bean leaves by Pusztai et al (1971) contained tightly bound protein (4-7%, w/w) of which two-thirds consisted of hydroxyproline, alanine, serine and threonine residues.…”
mentioning
confidence: 96%
“…The constituents of roasted coffee were investigated by a chromatographic study on silica gel (31). Ten nonvolatile acidic constituents, nine amino acids, and at least 14 neutral carbonyl compounds were distinguished.…”
Section: Organic Acidsmentioning
confidence: 99%
“…Cmse (7) isolierte die sogenannte Neochlorogensaure, ohne jedoch iiber die genaue Struktur etwas auszusagen. Clemelzts (25), Sondheimer (26) und Lentner (27) fanden papierchromatographisch Hinweise fur mehrere Substanzen dieser Gruppe.…”
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