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 |