2009
DOI: 10.1590/s0101-20612009000100012 View full text |Buy / Rent full text
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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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