Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Análise sensorial de bebida preparada com café instantâneo com alguns compostos voláteis presentes no óleo aromático de café torrado

Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Análise sensorial de bebida preparada com café instantâneo com alguns compostos voláteis presentes no óleo aromático de café torrado

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to...

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Bibliographic Details
Main Authors: Alessandra Lopes de Oliveira, Fernando Antonio Cabral, Marcos Nogueira Eberlin, Helena Maria André Bolini Cordello
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009-03-01
Series:Food Science and Technology
Subjects:
café
oleo de café
aroma
pirazina
lactona
coffee
coffee oil
pirazyne
lactone
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100012

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