VOLATILE COMPOUNDS OF ROASTED COFFEE


 

 

Volatile compounds of roasted coffee

Volatile compounds   

Numbers of

Compounds

Hydrocarbons

49

Alcohols

19

Aldehydes

24

Acids

22

Amines

4

Ester

29

Indoles

3

Ketones

83

Lactones

7

Oxazoles

25

Phenols

21

Pyridines

7

Pyrazines

67

Pyrroles

25

Sulfides

17

Quinolines

2

Qulnoxalines

11

Thiazoles

28

Thiols

5

Thiophenes

26

Miscellaneous compounds

54

Source    

Jirasawat, P. 2003. Production factors affecting flavor compounds in Thai coffee.Department of Food Science and Technology, Kasetsart University.

Uredio: MPG71

Ostavite odgovor

Popunite detalje ispod ili pritisnite na ikonicu da biste se prijavili:

WordPress.com logo

Komentarišet koristeći svoj WordPress.com nalog. Odjavite se / Promeni )

Slika na Tviteru

Komentarišet koristeći svoj Twitter nalog. Odjavite se / Promeni )

Fejsbukova fotografija

Komentarišet koristeći svoj Facebook nalog. Odjavite se / Promeni )

Google+ photo

Komentarišet koristeći svoj Google+ nalog. Odjavite se / Promeni )

Povezivanje sa %s