2009_Book_FoodChemistry

970 21 Coffee, Tea, Cocoa
Schieberle, P.: The chemistry and technology of cocoa.
In: Caffeinated beverages. ACS Symposium Series
754, 262 (2000)
Schuh, C., Schieberle, P.: Characterization of the key
aroma compounds in the beverage prepared from
Darjeeling black tea – quantitative difference between
tea leaves and infusion. J. Agric. Food Chem.
54, 916 (2006)
Speer, K., Tewis, R., Montag, A.: 16-O-Methyl-cafestol
a quality indicator for coffee. Fourteenth International
Conference on Coffee Science, San Francisco,
July 14–19, 1991. ASIC 91, p. 237
Stark, T., Bareuther, S., Hofmann, T.: Molecular
definition of the taste of roasted cocoa nibs (Theobroma
cocoa) by means of quantitative studies and
sensory experiments. J. Agric. Food Chem. 54,
5530 (2006)
Täupmann, R.: Tee. In: Lebensmitteltechnologie (Ed.:
R. Heiss) Springer, Berlin, 1988, p. 364
Viani, R.: Coffee. In: Ullmann’s enzyclopedia of industrial
chemistry. 5 th Edition, Volume A7, p. 315, Verlag
VCH, Weinheim, 1986
Zürcher, K.: Kakao. In: Lebensmitteltechnologie, (Ed.:
R. Heiss) Springer, Berlin, 1988, p. 341