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Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds

By Ricardo Felipe Alves Moreira, Luiz Carlos Trugo and Carlos Alberto Bastos De Maria


<abstract language="eng">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

Topics: non-heterocyclic compounds, aroma, roasted coffees, Chemistry, QD1-999, Science, Q, DOAJ:Chemistry (General), DOAJ:Chemistry
Publisher: Sociedade Brasileira de Química
Year: 2000
DOI identifier: 10.1590/S0100-40422000000200010
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