Role of hydroxycinnamic acids in food flavor: a brief overview

被引：34

作者：

Jiang, Deshou ^{[1
]}

Peterson, Devin G. ^{[1
]}

机构：

[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

来源：

PHYTOCHEMISTRY REVIEWS | 2010年 / 9卷 / 01期

关键词：

Aroma; Coffee; Maillard; Taste; Whole grain foods; GUIDED DECOMPOSITION; TASTE; IDENTIFICATION; VOLATILES; CHEMISTRY; COFFEE;

D O I：

10.1007/s11101-009-9159-z

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The influence of hydroxycinnamic acids (HCAs) on food flavor is reviewed. In coffee, whole-grain foods and related model systems, the HCAs have been reported to contribute to the flavor profile by multiple mechanisms, such as to impart taste attributes, to generate aroma and taste-active compounds by phenolic degradation, as well as to alter the mechanisms of the Maillard reaction and related flavor development. Consequently the role of HCAs on the flavor properties of food products is complex, multifaceted and can be related to the chemistry and fate of HCAs during thermal processing.

引用

页码：187 / 193

页数：7

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