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Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos

Author(s): Moreira Ricardo Felipe Alves | Trugo Luiz Carlos | De Maria Carlos Alberto Bastos

Journal: Química Nova
ISSN 0100-4042

Volume: 23;
Issue: 2;
Start page: 195;
Date: 2000;
Original page

Keywords: non-heterocyclic compounds | aroma | roasted coffees

This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial properties of volatile phenols, aldehydes, ketones, alcohols, ethers, hydrocarbons, carboxylic acids, anhydrides, esters, lactones, amines and sulphur compounds are discussed. Special attention is given to the compounds of these groups that are actually important to the final aroma of roasted coffees.
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