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Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
Author(s) -
Carlos María,
Ricardo Felipe Alves Moreira,
L.C. Trugo
Publication year - 1999
Publication title -
química nova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.214
H-Index - 73
eISSN - 1678-7064
pISSN - 0100-4042
DOI - 10.1590/s0100-40421999000200013
Subject(s) - chemistry , aroma , organic chemistry , food science
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

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