Navegando por Autor "Moreira, Ricardo Felipe Alves"

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    Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos
    (Sociedade Brasileira de Química, 2000) Moreira, Ricardo Felipe Alves; Trugo, Luiz Carlos; Maria, Carlos Alberto Bastos De
    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.