Journal
QUIMICA NOVA
Volume 23, Issue 2, Pages 195-203Publisher
SOC BRASILEIRA QUIMICA
DOI: 10.1590/S0100-40422000000200010
Keywords
non-heterocyclic compounds; aroma; roasted coffees
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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.
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