Molecular and sensory studies on coffee bitter taste:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2019
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Lebensmittelchemie
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 140 Seiten Diagramme 21 cm x 14.8 cm, 234 g |
| ISBN: | 9783843942751 3843942757 |
Internformat
MARC
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| 100 | 1 | |a Klade, Stefan |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Molecular and sensory studies on coffee bitter taste |c Stefan Klade |
| 250 | |a 1. Auflage | ||
| 264 | 1 | |a München |b Verlag Dr. Hut |c 2019 | |
| 300 | |a 140 Seiten |b Diagramme |c 21 cm x 14.8 cm, 234 g | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Lebensmittelchemie | |
| 502 | |b Dissertation |c Technische Universität München |d 2019 | ||
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| 653 | |a coffee | ||
| 653 | |a sensory analysis | ||
| 653 | |a roasting | ||
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Datensatz im Suchindex
| _version_ | 1804180819739148288 |
|---|---|
| adam_text | TABLE
OF
CONTENTS
1
INTRODUCTION
...........................................................................................................................
1
1.1
COFFEE
PLANT
AND
COFFEE
PRODUCTION
................................................................................
1
1.2
SENSORY
PERCEPTION
OF
FOOD
............................................................................................
3
1.2.1
BITTER
TASTE
PERCEPTION
.............................................................................................
3
1.2.2
SOUR
TASTE
PERCEPTION
.............................................................................................
4
1.2.3
AROMA
PERCEPTION
....................................................................................................
4
1.2.4
INTER-
AND
CROSS-MODALLY
INTERFERENCES
OF
TASTE
PERCEPTIONS
.................................
5
1.3
ANALYSIS
OF
FOOD
TASTANTS
...............................................................................................
6
1.4
TASTE-ACTIVE
COMPOUNDS
OF
COFFEE
................................................................................
7
1.4.1
BITTER-TASTING
COMPOUNDS
IN
COFFEE
BEVERAGES
......................................................
8
1.4.2
SOUR-TASTI
NG
COMPOUNDS
IN
COFFEE
BEVERAGES
......................................................
13
1.5
AIMS
.............................................................................................................................
15
2
RESULTS
AND
DISCUSSION
.......................................................................................................
17
2.1
ACTIVITY-GUIDED
FRACTIONATION
OF
COFFEE
BEVERAGE
AND
CHARACTERIZATION
OF
BITTER
COMPOUNDS
.............................................................................................................................
17
2.1.1
ACTIVITY-GUIDED
FRACTIONATION
OF
COFFEE
BREW
........................................................
17
2.1.2
EFFECT
OF
COFFEE
AROMA
FRACTION
ON
TASTE
PERCEPTION
............................................
19
2.1.3
TASTE
DILUTION
ANALYSIS
OF
THE
COFFEE
ETHYL
ACETATE
FRACTION
................................
22
2.1.4
TASTE
DILUTION
ANALYSIS
OF
AQUEOUS
COFFEE
FRACTION
.............................................
39
2.1.5
DISCUSSION
............................................................................................................
46
2.2 INFLUENCE
OF
A
FRACTIONATED
COFFEE
BREWING
PROCESS
ON
BITTER
TASTANT
EXTRACTION
......48
2.2.1
SENSORY
ANALYSIS
OF
COFFEE
BREWING
FRACTIONS
......................................................48
2.2.2
QUANTITATION
OF
BITTER
COMPOUNDS
IN
COFFEE
BREWING
FRACTIONS
............................49
2.2.3
DISCUSSION
............................................................................................................
52
2.3 INFLUENCE
OF
VARIETY,
ORIGIN
AND
PROCESSING
PARAMETERS
ON
BITTER
AND
SOUR
TASTANTS
IN
ROAST
COFFEE
BEVERAGES
..........................................................................................................
53
2.3.1
INFLUENCE
OF
COFFEE
VARIETY
ON
BITTER
AND
SOUR
TASTE
COMPOUNDS
.........................
53
2.3.2
INFLUENCE
OF
COFFEE
ORIGIN
ON
BITTER
AND
SOUR
TASTING
COMPOUNDS
.......................
62
2.3.3
INFLUENCE
OF
COFFEE
ROASTING
PARAMETERS
ON
BITTER
AND
SOUR
TASTE
COMPOUNDS
..70
2.3.4
DISCUSSION
............................................................................................................
88
3
MATERIAL
AND
METHODS
.........................................................................................................
93
3.1
CHEMICALS
&
MATERIALS
................................................................................................
93
3.2
EXTRACTION
METHODS
.....................................................................................................
95
3.2.1
STANDARD
COFFEE
PREPARATIONS
..............................................................................
95
3.2.2
SOLVENT-ASSISTED
FLAVOR
EXTRACTION
(SAFE)
..........................................................
95
3.2.3
SUPPORTED
SOLVENT
EXTRACTION
(DIATOMACEOUS
EARTH)
...........................................
95
3.2.4
MICRO-SCALE
SOLID
PHASE
EXTRACTION
(MICRO-SPE)
................................................
96
3.3
SYNTHESES
AND
ISOLATION
OF
REFERENCE
COMPOUNDS
....................................................
97
3.3.1
SYNTHESIS
AND
ISOLATION
OF
PHENYL
INDANE
COMPOUND
15
...................................
97
3.3.2
SYNTHESIS
AND
ISOLATION
OF
METHYLATED
PHENYL
INDANES
......................................
97
3.3.3 ISOLATION
AND
PURIFICATION
OF
BITTER
PRINCIPLE
FROM
RAW
COFFEE
EXTRACT
..................
99
3.4
DRY
MATTER
ANALYSIS
...................................................................................................
101
3.5
QUANTIFICATION
METHODS
..............................................................................................
101
3.5.1
QUANTIFICATION
OF
CAFFEINE
...................................................................................
101
3.5.2
QUANTIFICATION
OF
MONO-CAFFEOYL
QUINIC
ACIDS
.....................................................
101
3.5.3
QUANTIFICATION
OF
DICAFFEOYL
QUINIC
ACIDS
............................................................
102
3.5.4
QUANTIFICATION
OF
CAFFEOYL
QUINIC
LACTONES
..........................................................
102
3.5.5
QUANTIFICATION
OF
OTHER
CAFFEOYL
AND
FERULOYL
QUINIC
ESTERS
...............................
103
3.5.6
QUANTIFICATION
OF
PHENYL
INDANES
..................................
103
3.5.7
QUANTIFICATION
OF
ORGANIC
ACIDS
AND
MOZAMBIOSIDE
..........................................
105
3.6
SENSORY
ANALYSES
......................................................................................................
106
3.6.1
SENSORY
PROFILING
.................................................................................................
107
3.6.2
2-ALTERNATIVE
FORCED
CHOICE
TESTS
........................................................................
107
3.6.3
3-ALTERNATIVE
FORCED
CHOICE
TESTS
........................................................................
108
3.6.4
T
RIANGLE
TESTS
.....................................................................................................
108
3.6.5
BITTER
TASTE
THRESHOLD
DETERMINATION
..................................................................
108
3.6.6
TASTE
DILUTION
(TD-)
FACTOR
..................................................................................
109
3.6.7
TIME-INTENSITY
TESTING
........................................................................................
109
3.6.8
DESCRIPTIVE
SENSORY
ANALYSIS
.............................................................................
110
3.7
CHROMATOGRAPHY
AND
SPECTROMETRY
..........................................................................
110
3.7.1
FLASH
CHROMATOGRAPHY
(MPLC)
..........................................................................
110
3.7.2
HIGH
PERFORMANCE
LIQUID
CHROMATOGRAPHY
(HPLC)
...........................................
112
3.7.3
TANDEM
MASS
SPECTROMETRY
..............................................................................
114
3.8
SPECTROSCOPY
.............................................................................................................
121
3.8.1
NUCLEAR
MAGNETIC
RESONANCE
(NMR)
SPECTROSCOPY
..........................................
121
4
TABLE
OF
COMPOUNDS
.........................................................................................................
123
5
SUMMARY
...........................................................................................................................
125
6
ZUSAMMENFASSUNG
(IN
GERMAN)
......................................................................................
129
7
REFERENCES
........................................................................................................................
133
|
| any_adam_object | 1 |
| author | Klade, Stefan |
| author_facet | Klade, Stefan |
| author_role | aut |
| author_sort | Klade, Stefan |
| author_variant | s k sk |
| building | Verbundindex |
| bvnumber | BV046329817 |
| classification_tum | CHE 513 LEB 736 CHE 505 |
| ctrlnum | (OCoLC)1136259900 (DE-599)DNB1202372961 |
| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie |
| edition | 1. Auflage |
| format | Thesis Book |
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| genre_facet | Hochschulschrift |
| id | DE-604.BV046329817 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:41:49Z |
| institution | BVB |
| institution_GND | (DE-588)10174118-2 |
| isbn | 9783843942751 3843942757 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031706699 |
| oclc_num | 1136259900 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-91 DE-BY-TUM DE-12 DE-29T |
| owner_facet | DE-M49 DE-BY-TUM DE-91 DE-BY-TUM DE-12 DE-29T |
| physical | 140 Seiten Diagramme 21 cm x 14.8 cm, 234 g |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Verlag Dr. Hut |
| record_format | marc |
| series2 | Lebensmittelchemie |
| spelling | Klade, Stefan Verfasser aut Molecular and sensory studies on coffee bitter taste Stefan Klade 1. Auflage München Verlag Dr. Hut 2019 140 Seiten Diagramme 21 cm x 14.8 cm, 234 g txt rdacontent n rdamedia nc rdacarrier Lebensmittelchemie Dissertation Technische Universität München 2019 Sorte (DE-588)4130364-7 gnd rswk-swf Molekularbiologische Methode (DE-588)7650063-9 gnd rswk-swf Schlüsselsubstanz (DE-588)4372424-3 gnd rswk-swf Sensorik Neurophysiologie (DE-588)4194931-6 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Zubereitung (DE-588)4272526-4 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Bittergeschmack (DE-588)4145769-9 gnd rswk-swf Kaffee (DE-588)4029189-3 gnd rswk-swf coffee sensory analysis roasting (DE-588)4113937-9 Hochschulschrift gnd-content Kaffee (DE-588)4029189-3 s Bittergeschmack (DE-588)4145769-9 s Molekularbiologische Methode (DE-588)7650063-9 s Sensorik Neurophysiologie (DE-588)4194931-6 s DE-604 Sorte (DE-588)4130364-7 s Zubereitung (DE-588)4272526-4 s Aromastoff (DE-588)4130237-0 s Schlüsselsubstanz (DE-588)4372424-3 s Lebensmittelanalyse (DE-588)4167032-2 s Sensorische Prüfung (DE-588)4054562-3 s Verlag Dr. Hut (München) (DE-588)10174118-2 pbl DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031706699&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Klade, Stefan Molecular and sensory studies on coffee bitter taste Sorte (DE-588)4130364-7 gnd Molekularbiologische Methode (DE-588)7650063-9 gnd Schlüsselsubstanz (DE-588)4372424-3 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Zubereitung (DE-588)4272526-4 gnd Aromastoff (DE-588)4130237-0 gnd Bittergeschmack (DE-588)4145769-9 gnd Kaffee (DE-588)4029189-3 gnd |
| subject_GND | (DE-588)4130364-7 (DE-588)7650063-9 (DE-588)4372424-3 (DE-588)4194931-6 (DE-588)4167032-2 (DE-588)4054562-3 (DE-588)4272526-4 (DE-588)4130237-0 (DE-588)4145769-9 (DE-588)4029189-3 (DE-588)4113937-9 |
| title | Molecular and sensory studies on coffee bitter taste |
| title_auth | Molecular and sensory studies on coffee bitter taste |
| title_exact_search | Molecular and sensory studies on coffee bitter taste |
| title_full | Molecular and sensory studies on coffee bitter taste Stefan Klade |
| title_fullStr | Molecular and sensory studies on coffee bitter taste Stefan Klade |
| title_full_unstemmed | Molecular and sensory studies on coffee bitter taste Stefan Klade |
| title_short | Molecular and sensory studies on coffee bitter taste |
| title_sort | molecular and sensory studies on coffee bitter taste |
| topic | Sorte (DE-588)4130364-7 gnd Molekularbiologische Methode (DE-588)7650063-9 gnd Schlüsselsubstanz (DE-588)4372424-3 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Zubereitung (DE-588)4272526-4 gnd Aromastoff (DE-588)4130237-0 gnd Bittergeschmack (DE-588)4145769-9 gnd Kaffee (DE-588)4029189-3 gnd |
| topic_facet | Sorte Molekularbiologische Methode Schlüsselsubstanz Sensorik Neurophysiologie Lebensmittelanalyse Sensorische Prüfung Zubereitung Aromastoff Bittergeschmack Kaffee Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031706699&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT kladestefan molecularandsensorystudiesoncoffeebittertaste AT verlagdrhutmunchen molecularandsensorystudiesoncoffeebittertaste |