Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds

被引：47

作者：

Moreira, RFA ^{[1
]}

Trugo, LC

De Maria, CAB

机构：

[1] Univ Fed Rio de Janeiro, Dept Bioquim, Inst Quim, BR-21941 Rio De Janeiro, Brazil

[2] UNI, RIO, Dept Ciencias Fisiol, Inst Biomed, BR-20211040 Rio De Janeiro, RJ, Brazil

来源：

QUIMICA NOVA | 2000年 / 23卷 / 02期

关键词：

non-heterocyclic compounds; aroma; roasted coffees;

D O I：

10.1590/S0100-40422000000200010

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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.

引用

页码：195 / 203

页数：9

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