Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins

Beatriz Ripper,Carlos R. Kaiser,Daniel Perrone

Journal of Food Composition and Analysis（2020）

引用 24|浏览7

暂无评分

摘要

•We studied the effect of roasting on the structure of coffee melanoidins by NMR.•Roasting affected the contents of molecular weight fractions of coffee melanoidins.•Melanoidins NMR spectra displayed signals assigned to several chemical compounds.•Intact CGA may be incorporated to melanoidins by strong chemical bonds.

查看译文

关键词

CGA,HPLC,NMR,LC–DAD–MS,HSQC,3-CoQA,5-CQA,4-CoQA,5-CoQA,3-FQA,3-CQA,4-CQA,4-FQA,COSY,TOCSY,13C-CP/MAS,NOESY,IMWF,HMWF,1H NMR,LCMS,DSS,3JHH

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要