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BIBTEX RIS

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

2000; Brazilian Chemical Society; Volume: 23; Issue: 2 Linguagem: Inglês

10.1590/s0100-40422000000200010

ISSN

1678-7064

Autores

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

Tópico(s)

Coffee research and impacts

Resumo

PART II.ALIPHATIC, ALICYCLIC AND AROMATIC COMPOUNDS.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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