Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Digital revista |
| Language: | Portuguese |
| Published: |
Sociedade Brasileira de Química
1999
|
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421999000200013 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|