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BIBTEX RIS

Componentes voláteis do café torrado. Parte I: compostos heterocíclicos

1999; Brazilian Chemical Society; Volume: 22; Issue: 2 Linguagem: Inglês

10.1590/s0100-40421999000200013

ISSN

1678-7064

Autores

Carlos María, Ricardo Felipe Alves Moreira, Luiz C. Trugo,

Tópico(s)

Coffee research and impacts

Resumo

A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.

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