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dc.contributor.authorMunro, Lindsey J.-
dc.contributor.authorCurioni, Alessandro-
dc.contributor.authorAndreoni, Wanda-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorWatzke, Heribert-
dc.date.accessioned2018-04-19T14:56:13Z-
dc.date.available2018-04-19T14:56:13Z-
dc.date.issued2003-04-10-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5423-
dc.description.abstractAroma is central to a pleasurable eating/drinking experience but is one of the most labile components of food. Coffee is an outstanding example. Attempts to avoid or control aroma degradation are often frustrated by ignorance of the microscopic mechanisms that are responsible for it. One of the processes most frequently invoked is radical formation, yet the identity of the radicals and their involvement in aroma degradation are poorly understood at the molecular level. Here a step forward in the fundamental understanding of this complex problem is taken by identifying the most relevant radicals and their products using first-principles calculations. Over 100 radicals originating from key aroma compounds found in coffee and other foods have been studied and classified according to an unambiguous criterion: their thermodynamic stability relative to common radical sources. This classification scheme predicts that most aroma molecules are resistant to both peroxidation and attack from phenolic antioxidants but are unstable with respect to radicals such as •OH. Dimers – generated from radical reactions – were also considered, and the most volatile species, which may further contribute to coffee aroma degradation, were focused on. Those – which are very few indeed – that have this potential have been identified.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAromade_CH
dc.subjectComputational modelingde_CH
dc.subjectCoffeede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleThe elusiveness of coffee aroma : new insights from a non-empirical approachde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeColumbusde_CH
dc.identifier.doi10.1021/jf0261607de_CH
zhaw.funding.euNode_CH
zhaw.issue10de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end3096de_CH
zhaw.pages.start3092de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume51de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Munro, L. J., Curioni, A., Andreoni, W., Yeretzian, C., & Watzke, H. (2003). The elusiveness of coffee aroma : new insights from a non-empirical approach. Journal of Agricultural and Food Chemistry, 51(10), 3092–3096. https://doi.org/10.1021/jf0261607
Munro, L.J. et al. (2003) ‘The elusiveness of coffee aroma : new insights from a non-empirical approach’, Journal of Agricultural and Food Chemistry, 51(10), pp. 3092–3096. Available at: https://doi.org/10.1021/jf0261607.
L. J. Munro, A. Curioni, W. Andreoni, C. Yeretzian, and H. Watzke, “The elusiveness of coffee aroma : new insights from a non-empirical approach,” Journal of Agricultural and Food Chemistry, vol. 51, no. 10, pp. 3092–3096, Apr. 2003, doi: 10.1021/jf0261607.
MUNRO, Lindsey J., Alessandro CURIONI, Wanda ANDREONI, Chahan YERETZIAN und Heribert WATZKE, 2003. The elusiveness of coffee aroma : new insights from a non-empirical approach. Journal of Agricultural and Food Chemistry. 10 April 2003. Bd. 51, Nr. 10, S. 3092–3096. DOI 10.1021/jf0261607
Munro, Lindsey J., Alessandro Curioni, Wanda Andreoni, Chahan Yeretzian, and Heribert Watzke. 2003. “The Elusiveness of Coffee Aroma : New Insights from a Non-Empirical Approach.” Journal of Agricultural and Food Chemistry 51 (10): 3092–96. https://doi.org/10.1021/jf0261607.
Munro, Lindsey J., et al. “The Elusiveness of Coffee Aroma : New Insights from a Non-Empirical Approach.” Journal of Agricultural and Food Chemistry, vol. 51, no. 10, Apr. 2003, pp. 3092–96, https://doi.org/10.1021/jf0261607.


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