Thomas F. Hofmann

Keyphrases

1. Bitter 100%
2. Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 77%
3. Coffee 64%
4. Maillard Reaction 49%
5. Bitter Taste 48%
6. Methyl 43%
7. Beer 42%
8. Amino Acids 42%
9. High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 41%
10. Furyl 39%
11. Bitter Compounds 38%
12. Roasted Coffee 38%
13. Roasting 36%
14. Coffee Beverage 34%
15. Maillard Reaction Products 34%
16. Taste-active Compounds 33%
17. Taste Dilution Analysis 33%
18. Structure Determination 31%
19. Maillard 29%
20. Carbohydrates 29%
21. 1-methyl-4-phenylpyridinium 28%
22. Aroma Compounds 27%
23. Bitterness 27%
24. Saponins 26%
25. Melanoidins 26%
26. Thermal Treatment 26%
27. Taste Compounds 26%
28. Chemical Structure 25%
29. Stable Isotope Analysis 25%
30. Threshold Concentration 25%
31. Odor-active Compounds 24%
32. 2-furfurylthiol 24%
33. Chromophore 24%
34. Polyphenols 24%
35. Umami 23%
36. Antioxidant System 23%
37. Cereulide 23%
38. Furan-2 23%
39. Sensomics 22%
40. Enzymatic Browning 22%
41. Aqueous Solution 22%
42. Methylidene 21%
43. Caffeine 21%
44. Coffee Consumption 21%
45. 1D-2D 21%
46. Antioxidant 21%
47. Off-taste 21%
48. Salt Taste 20%
49. Pentose 20%
50. Tastants 20%