Progress in the chemical synthesis and organoleptic evaluation of chlorogenic acids

This research project is concerned with the development of improved methods for the synthesis of chlorogenic acids and related compounds and the investigation of their physicochemical properties. This preliminary communication reports the apparent specific volume of several chlorogenic acids and the determination of their taste character and taste threshold. The possible sensory contribution of quinic acid lactone (quinide) has been investigated by taste panel studies on spiked coffee brew. In addition the preferred chair conformation of quinic acid, or the quinic acid residue of chlorogenic acids, and the stability of the lactone bridge of quinide have been investigated at coffee brew temperature

Bibliographic Details

Main Authors:	82641 Kellard, B., 58064 Clifford, M.V., 49045 Birch, G.G., 3180 Association Scientifique Internationale du Café, París (Francia), 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987
Format:	biblioteca
Published:	París (Francia) 1988
Subjects:	CAFE, ACIDO CLOROGENICO, COMPOSICION, ANALISIS ORGANOLEPTICO,
Tags:	Add Tag No Tags, Be the first to tag this record!