Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
| Data(s) |
01/04/1999
|
|---|---|
| Resumo |
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. |
| Formato |
text/html |
| Identificador |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421999000200013 |
| Idioma(s) |
pt |
| Publicador |
Sociedade Brasileira de Química |
| Fonte |
Química Nova v.22 n.2 1999 |
| Palavras-Chave | #heterocyclic compounds #aroma #roasted coffee |
| Tipo |
journal article |
