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

Química Nova

Ricardo Felipe Alves Moreira²  Luiz Carlos Trugo²  Carlos Alberto Bastos De Maria¹ 

[1] ,Universidade Federal do Rio de Janeiro Instituto de Química Departamento de Bioquímica

关键词: non-heterocyclic compounds;    aroma;    roasted coffees;   

DOI  :  10.1590/S0100-40422000000200010

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License