Mozambioside Degrades during Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors
As a global commodity with profound economic and social impact, coffee’s uniqueness is rooted in its distinctive flavor profile, characterized by roasty odors and a bitter taste. Mozambioside, a diterpene glucoside predominantly found in Arabica coffee, has emerged as a potent activator of human bit...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-07-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/109/1/22 |
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