1.
Z Lebensm Unters Forsch
; 158(2): 87-92, 1975 Jun 30.
Article
in English
| MEDLINE
| ID: mdl-1210790
ABSTRACT
During storage of green coffee beans at increased temperature and at constant humidity reducing sugars present in original beans react with free amino acids with formation of colourless unstable products. Additional reducing sugars and free amino acids are produced by hydrolysis of polysaccharides and proteins, respectively. The second stage of storage is characterized by only slight changes in the content of free amino acids and sugars but by intensive browning reactions. This latter stage was characterized by deterioration of sensory quality of coffee beverage, especially of its odour. Lysine combined in protein was involved in browning reactions via colourless intermediary products.
Subject(s)
Coffee/analysis , Food Preservation , Amino Acids/analysis , Color , Hydrolysis , Indicators and Reagents
2.
Nahrung
; 18(8): 799-805, 1974.
Article
in German
| MEDLINE
| ID: mdl-4464468