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

dc.contributor.author	Moreira, Ricardo Felipe Alves
dc.contributor.author	Trugo, Luiz Carlos
dc.contributor.author	Maria, Carlos Alberto Bastos De
dc.date.accessioned	2022-04-07T10:38:47Z
dc.date.available	2022-04-07T10:38:47Z
dc.date.issued	2000
dc.identifier.citation	MOREIRA, R. F. A.; TRUGO, L. C.; MARIA, C. A. B. Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos. Química Nova, São Paulo, v. 23, n. 2, p. 195-203, mar./abr. 2000.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422000000200010	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13431
dc.description.abstract	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.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.publisher	Sociedade Brasileira de Química	pt_BR
dc.relation.ispartofseries	Química Nova;v.23, n.2, 2000
dc.rights	Open Access	pt_BR
dc.subject	Non-heterocyclic compounds	pt_BR
dc.subject	Aroma	pt_BR
dc.subject	Roasted coffees	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos	pt_BR
dc.type	Artigo	pt_BR