Abstract
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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 187-193 |
| Number of pages | 7 |
| Journal | Phytochemistry Reviews |
| Volume | 9 |
| Issue number | 1 |
| DOIs | |
| State | Published - Mar 1 2010 |
Keywords
- Aroma
- Coffee
- Maillard
- Taste
- Whole grain foods