Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

•Distinct chlorogenic acid degradation in coffee powder using a p-coumaroyl esterase.•Similar odour impressions and intensities of enzyme treated and control coffee.•Similar taste of enzymatically treated and untreated coffee.•Chlorogenic acid degradation decoupled from formation of aroma and taste...

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Veröffentlicht in:	Food chemistry 2018-08, Vol.258, p.124-128
Hauptverfasser:	Siebert, Mareike, Berger, Ralf G., Nieter, Annabel
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages - analysis Carboxylic Ester Hydrolases - metabolism Chlorogenic acid Chlorogenic Acid - analysis Chlorogenic Acid - metabolism Chromatography, High Pressure Liquid Coffee Coffee - chemistry Coffee - metabolism Digestibility Esterase Flavour Gas Chromatography-Mass Spectrometry Humans Rhizoctonia - enzymology Spectrophotometry, Ultraviolet Taste Perception Volatile Organic Compounds - analysis Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification
Online-Zugang:	Volltext
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