2009
DOI: 10.1590/s0101-20612009000100012
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Abstract: The oil obtained from Brazilian roasted coffee by supercritical CO 2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and s… Show more

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Cited by 21 publications
(11 citation statements)
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“…This technique allows largescale production and provides products with low density and good flowability. Sensory evaluations of different commercial instant coffee revealed that the quality attribute is associated with the beans, storage time, fermentation process, roasting, extraction of the soluble solids, and the packaging material (Oliveira et al 2009). …”
Section: Coffee Beans Processingmentioning
confidence: 99%
“…This technique allows largescale production and provides products with low density and good flowability. Sensory evaluations of different commercial instant coffee revealed that the quality attribute is associated with the beans, storage time, fermentation process, roasting, extraction of the soluble solids, and the packaging material (Oliveira et al 2009). …”
Section: Coffee Beans Processingmentioning
confidence: 99%
“…Many strategies have been made in order to supplement the lost flavors during soluble coffee production, being this approach a technological challenge that involves the use of roasted coffee oil. The direct incorporation of roasted coffee oil, extracted with supercritical CO2, to instant coffee was proposed by Oliveira et al (2009). The authors found that the enrichment of drinks (freeze and spray dryed instant coffee) with the aromatic oil of roasted coffee did not influenced the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.…”
Section: Introductionmentioning
confidence: 99%
“…Empregou-se a proporção de 1,4 g de café solúvel por 50 mL de água fi ltrada a 95°C, e os cafés foram adoçados utilizando-se 9,5% de sacarose. Após o preparo, as amostras foram armazenadas em garrafas térmicas e mantidas por no máximo 2 h até serem servidas, garantindo-se a temperatura de 70 °C (OLIVEIRA et al, 2009). Aproximadamente 30 mL das bebidas foram servidos em copos de isopor descartáveis.…”
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