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

Moreira, Ricardo Felipe Alves; Trugo, Luiz Carlos; Maria, Carlos Alberto Bastos De (Sociedade Brasileira de Química, 2000)

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 ...
Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café

Moreira, R. F. A.; Trugo, L. C.; Maria, C. A. B. de (Sociedade Brasileira de Química, 1997)

The combination of high performance exclusion chromatography (HPEC) and gas chromatography (GC) was applied to the analysis of six coffee samples that were previously characterized by sensory tests as of good or poor ...