Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)

Journal of Agricultural and Food Chemistry - Tập 53 Số 18 - Trang 7222-7231 - 2005
Timo D. Stark1, Thomas Hofmann1
1Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Tóm tắt

Từ khóa


Tài liệu tham khảo

Ney K. H., 1986, Gordian, 5, 88

Matissek R, 1997, Z. Lebensm.-Unters. Forsch., 205, 184, 10.1007/s002170050148

Pickenhagen W., 1975, Helv. Chim. Acta, 58, 1086, 10.1002/hlca.19750580411

Bonvehi S. J., 2000, Eur. Food Res. Technol., 210, 195

van der Greef J., 1987, J. Chromatogr., 394, 88, 10.1016/S0021-9673(01)94161-5

Stark T., 2005, J. Agric. Food Chem., 53, 5418

Stark T., 2005, J. Agric. Food Chem., 53, 5428

Scharbert S., 2004, J. Agric. Food Chem., 52, 3508, 10.1021/jf049802u

Rachele J. R, 1963, J. Org. Chem., 28, 2898, 10.1021/jo01045a515

Chen Y.-H., 2004, Eur. Food Res. Technol., 218, 597

Rizzi G. P., 1989, Thermal Generation of Aromas, 181

Sakamura S., 1978, Agric. Biol. Chem., 42, 612

Takahashi K., 1974, Agric. Biol. Chem., 38, 932

Gautschi M., 1997, J. Agric. Food Chem., 45, 3189, 10.1021/jf9700992

Ginz M., 2000, J. Agric. Food Chem., 48, 3532, 10.1021/jf991256v

Ginz M., 2001, Eur. Food Res. Technol., 213, 11, 10.1007/s002170100322

Roudot-Agaron F., 1993, J. Food Sci., 58, 1009

Eriksen S. A., 1980, Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology, 408

Kopple K. D., 1967, J. Am. Chem. Soc., 89, 6200, 10.1021/ja01000a035

Matoba T., 1972, Agric. Biol. Chem., 36, 1431, 10.1080/00021369.1972.10860410

Ishibashi N., 1987, Agric. Biol. Chem., 51, 3313

Ishibashi N., 1987, Agric. Biol. Chem., 51, 2394

Ishibashi N., 1988, Agric. Biol. Chem., 52, 94

Wieser H., 1976, Z. Lebensm.-Unters. Forsch., 160, 392, 10.1007/BF01106329

Scharbert S., 2005, J. Agric. Food Chem., 53, 5384, 10.1021/jf050294d

Galopin C., 2005, State-of-the-Art in Flavour Chemistry and Biology, 67