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

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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

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