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Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components
34/34 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
12 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 34 checked references that resolve
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Recherches sur les arǒmes 13<sup>e</sup> communication [1] Sur 1′ arǒme de café. I
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TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW
resolves10.1002/jsfa.2740351213
The existence of the 1,2‐dicarbonyl compounds glyoxal, methyl glyoxal and diacetyl in autoxidised edible oils
resolves10.1021/jf071917l
Isolation and Determination of α-Dicarbonyl Compounds by RP-HPLC-DAD in Green and Roasted Coffee
resolves10.1017/S0006323199005332
The naturally occurring furanones: formation and function from pheromone to food
resolves10.1021/jf0490403
Origin and Mechanistic Pathways of Formation of the Parent FuranA Food Toxicant
resolves10.1021/jf0300947
Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems
resolves10.1007/BF02538089
Gas chromatographic analysis of reactive carbonyl compounds formed from lipids upon UV‐irradiation
resolves10.1007/BF02637694
Formation of toxic aldehydes in cod liver oil after ultraviolet irradiation
resolves10.1021/jf00026a016
Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation
resolves10.1021/jf9019085
Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds<sup>†</sup>
resolves10.1021/jf401958w
Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems
resolves10.1021/jf9502921
Retro-Aldol and Redox Reactions of Amadori Compounds: Mechanistic Studies with Variously Labeled <scp>d</scp>-[<sup>13</sup>C]Glucose
resolves10.1021/jf990687a
Formation of Sugar-Specific Reactive Intermediates from <sup>13</sup>C-Labeled <scp>l</scp>-Serines
resolves10.1021/jf000986w
Carbohydrate and Amino Acid Degradation Pathways in <scp>l</scp>-Methionine/<scp>d</scp>-[<sup>13</sup>C] Glucose Model Systems
resolves10.1080/10408398909527499
Nutritional and toxicological aspects of the Maillard browning reaction in foods
resolves10.1016/S0924-2244(01)00022-X
A review of Maillard reaction in food and implications to kinetic modelling
resolves10.1039/c2fo30089c
The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds
resolves10.1021/jf60211a055
Investigation of pyrazine formation pathways in sugar-ammonia model systems
resolves10.1021/jf60209a054
A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system
resolves10.1021/jf9906127
Degradation of Oligosaccharides in Nonenzymatic Browning by Formation of α-Dicarbonyl Compounds via a “Peeling Off” Mechanism
resolves10.1021/jf902117v
Isotope Labeling Studies on the Origin of 3,4-Hexanedione and 1,2-Butanedione in an Alanine/Glucose Model System
resolves10.1271/bbb1961.51.2473
Isolation and identification of volatile chemicals formed in aqueous L-cysteine solution with a UV light.
resolves10.1021/jf900012b
Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity
resolves10.1021/jf1005148
Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid
resolves10.1039/c2fo10260a
Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies
The 12 references without a DOI — listed, not checked
no DOI — not checkedAn overview of coffee aroma and flavor chemistry
no DOI — not checked10.1016/B978-0-12-409517-5.00014-0_bib3
no DOI — not checkedGC analysis of the highly volatile constituents of roasted coffee
no DOI — not checkedFormaldehyde in coffee
no DOI — not checked10.1016/B978-0-12-409517-5.00014-0_bib7
no DOI — not checkedLipid oxidation: theoretical aspects
no DOI — not checkedReichstein T, Staudinger H. A new or improved method of producing aromatic principle contained in roasted coffee. Br. Patent 246454; 1962.
no DOI — not checked10.1016/B978-0-12-409517-5.00014-0_bib13
no DOI — not checkedGaschromatographisch-massenspektrmetrische Untersuchungen dees Röstkaffeeaomas. Qunatitative Bestimmung wasserdampffuchiger Aromastoffe
no DOI — not checkedOrigin of flavor in foods nonenzymatic browning reactions
no DOI — not checked10.1016/B978-0-12-409517-5.00014-0_bib31
no DOI — not checkedHeterocyclic compounds in browning and browning/nitrite model systems: occurrence, formation mechanisms, flavor characteristics and mutagenic activity
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