Phytochemistry Reviews

, Volume 9, Issue 1, pp 187–193 | Cite as

Role of hydroxycinnamic acids in food flavor: a brief overview

  • Deshou Jiang
  • Devin G. PetersonEmail author


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.


Aroma Coffee Maillard Taste Whole grain foods 


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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  1. 1.Department of Food Science and NutritionThe University of MinnesotaSt. PaulUSA

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