Volatile components in roasted coffee. Part I: Heterocyclic compounds.

被引：0
|
作者：
De Maria, CAB
Moreira, RFA
Trugo, LC
机构：
[1] Univ Fed Rio de Janeiro, UNRIO, Inst Biomed, Dept Ciencias Fisiol, BR-21941 Rio De Janeiro, Brazil
[2] Univ Fed Rio de Janeiro, UFRJ, Inst Quim, Dept Bioquim, BR-21941 Rio De Janeiro, Brazil
来源：
QUIMICA NOVA | 1999年 / 22卷 / 02期
关键词：
heterocyclic compounds; aroma; roasted coffee;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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.
引用
收藏
页码：209 / 217
页数：9
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