De l'Assamar au Kahweofuranne, un siécle et demi de recherches sur l'arome de café
Over the last century and a half, hundreds of scientific publications have charted the gradual identification of the characteristic components of roasted coffee. Whereas, in 1960, no more than fifty of these products had been identified, at the present time about six hundred and seventy are known and can be divided into more than seventeen families of different chemical types. In this paper, they are compared with the volatile components of tea and cocoa. The characteristic components of coffee include, in particular, a great many particularly powerful sulphur furans. Detailed study of their structures and perception thresholds forms the subject of the last part of this paper
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1988
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| Subjects: | CAFE TOSTADO, AROMA, COMPUESTOS VOLATILES, COMPOSICION, |
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