Componentes voláteis do café torrado. Parte I: compostos heterocíclicos Volatile components in roasted coffee. Part I: heterocyclic compounds

Componentes voláteis do café torrado. Parte I: compostos heterocíclicos Volatile components in roasted coffee. Part I: heterocyclic compounds

<abstract language="eng">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...

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Bibliographic Details
Main Authors: Carlos Alberto Bastos De Maria, Ricardo Felipe Alves Moreira, Luiz Carlos Trugo
Format: Article
Language:English
Published: Sociedade Brasileira de Química 1999-04-01
Series:Química Nova
Subjects:
heterocyclic compounds
aroma
roasted coffee
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421999000200013
Description
Summary:<abstract language="eng">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.
ISSN:0100-4042
1678-7064

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