Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality
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- 作者：Neus Dulsat-Serra ; Beatriz Quintanilla-Casas ; Stefania Vichi ; stefaniavichi@ub.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee ; Thiol ; Aroma ; Quality ; Sensory ; Review
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P2
- 页码：982-988
- 全文大小：417 K
文摘
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The occurrence of volatile thiols in coffee and their sensory impact were reviewed.
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Thiol formation and degradation mechanisms in coffee were considered.
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Analytical methods for coffee thiols analysis were summarized.
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The effect of various factors affecting thiol presence in coffee was reported.