Cycloalkapyrazines in coffee aroma
The volatile components of roasted coffee were separated into basic and neutral components and analyzed on a 185 m X 0.31 mm i.d. glass capillary column coupled to a mass spectrometer. Seventeen alkylated five-and six-membered alicyclic pyrazines are reported for the first time in roasted coffee. The identities of bicyclic pyrazines were confirmed by direct comparison of their
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1975
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| Subjects: | BIOQUIMICA, GRANOS, AROMA, COMPOSICION, PIRAZINAS, CROMATOGRAFIA, GRANOS TOSTADOS, COMPOSICION DEL GRANO, COMPUESTOS VOLATILES, |
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