Screening and Identification of Bitter Compounds in Roasted Coffee Brew by Taste Dilution Analysis

Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

Frank, O., Ottinger, H., & Hofmann, T. F. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0010073 · Cited by 200 · see citing works

Identification of new diketopiperazines in roasted coffee

Ginz, M., & Engelhardt, U. H. (2001) · European Food Research and Technology · doi:10.1007/s002170100322 · Cited by 59 · see citing works

The Chemistry of Roasting—Decoding Flavor Formation

Poisson, L., Blank, I., Dunkel, A., & Hofmann, T. F. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-803520-7.00012-8 · Cited by 121 · see citing works

Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., & Ruiz, Y. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110141 · Cited by 101 · see citing works

Two-Dimensional 1H–13C Nuclear Magnetic Resonance (NMR)-Based Comprehensive Analysis of Roasted Coffee Bean Extract

Wei, F., Furihata, K., Hu, F., Miyakawa, T., & Tanokura, M. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201716w · Cited by 62 · see citing works

Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

Wu, X. P., Miyake, K., Tahara, Y., Fujimoto, H., Iwai, K., Narita, Y., Hanzawa, T., Kobayashi, T., Kakiuchi, M., Ariki, S., et al. (2020) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2020.127784 · Cited by 40 · see citing works

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J.-X. (2022) · Foods · doi:10.3390/foods11162440 · Cited by 33 · see citing works

Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process

Wang, X., & Lim, L. (2021) · Journal of Food Process Engineering · doi:10.1111/jfpe.13748 · Cited by 22 · see citing works

HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials

Pedan, V., Stamm, E., Do, T. K. T., Holinger, M., & Reich, E. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103610 · Cited by 19 · see citing works

Discovery and Development of S6821 and S7958 as Potent TAS2R8 Antagonists

Fotsing, J. R., Darmohusodo, V., Patron, A. P., Ching, B., Brady, T., Arellano, M., Chen, Q., Davis, T. J., Liu, H., Servant, G., et al. (2020) · Journal of Medicinal Chemistry · doi:10.1021/acs.jmedchem.0c00388 · Cited by 17 · see citing works

Fast High–Resolution Mass Spectrometry and Chemometrics for Evaluation of Sensory Parameters of Commercial Coffee Blends

Cardoso, V. G. K., Sabin, G. P., & Hantao, L. W. (2021) · Brazilian Journal of Analytical Chemistry · doi:10.30744/brjac.2179-3425.ar-11-2021 · Cited by 7 · see citing works

Acute caffeine mouth rinse does not affect attention and hand-eye coordination in recreationally active adults

Toktaş, N., Balcı, C., Demirörs, R., Yalçıner, S., & Erman, K. A. (2022) · Biomedical Human Kinetics · doi:10.2478/bhk-2022-0026 · Cited by 5 · see citing works

Prediction of coffee traits by artificial neural networks and laser-assisted rapid evaporative ionization mass spectrometry

Cardoso, V. G. K., Balog, J., Zsellér, V., Karancsi, T., Sabin, G. P., & Hantao, L. W. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115773 · Cited by 5 · see citing works

Genussmittel

Engelhardt, U. H., & Maier, H. G. (2010) · Springer eBooks · doi:10.1007/978-3-642-01685-1_32

Sensitising natural wool with green and brown coffee using a facile extraction method to optimise dye process parameters

Kaur, V., Singh, P., Jaglan, S., Kathait, B., Sheetal, & Kaur, P. (2024) · Natural Product Research · doi:10.1080/14786419.2023.2301016

Mozambiosid‐Röstprodukte und ihr potentieller Beitrag zur Bitterkeit in Kaffee

Bichlmaier, C., Behrens, M., Pizio, A. D., & Lang, R. (2026) · Lebensmittelchemie · doi:10.1002/lemi.202659041

BindingDB Entry 50007702: Discovery and Development of S6821 and S7958 as Potent TAS2R8 Antagonists.

BindingDB (2021) · UC San Diego · doi:10.7270/q2vh5s56

Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds

Frank, O., Zehentbauer, G. N., & Hofmann, T. F. (2005) · European Food Research and Technology · doi:10.1007/s00217-005-0143-6 · Cited by 182 · see citing works

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

Kreppenhofer, S., Frank, O., & Hofmann, T. F. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.11.008 · Cited by 53 · see citing works

Structure Determination and Sensory Analysis of Bitter-Tasting 4-Vinylcatechol Oligomers and Their Identification in Roasted Coffee by Means of LC-MS/MS

Frank, O., Blumberg, S., Kunert, C., Zehentbauer, G. N., & Hofmann, T. F. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0632280 · Cited by 155 · see citing works

Structure Determination of 3-O-Caffeoyl-epi-γ-quinide, an Orphan Bitter Lactone in Roasted Coffee

Frank, O., Blumberg, S., Krümpel, G., & Hofmann, T. F. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802210a · Cited by 60 · see citing works

Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew

Blumberg, S., Frank, O., & Hofmann, T. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9044606 · Cited by 111 · see citing works