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Updated: Jun 4, 2025

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莫桑比oside 烤制品对咖啡苦味的贡献

Coline Bichlmaier1, Sonja Maria Fröhlich1, Valeria Brychcy2

  • 1TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.

Food chemistry
|December 22, 2024
PubMed
概括

烤咖啡将莫桑比分解为化合物,这些化合物有助于其苦味. 这些化合物的味道值低于原始的莫桑比.

关键词:
苦味化合物是一种苦味化合物.人类感官分析的人类感官分析莫桑比克的杀虫剂莫桑比克的杀虫剂定量分析是一种量化分析.烤咖啡 烤咖啡 是一种咖啡.

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