Química Nova

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323

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Tem arquivos: SimAssunto: search.filters.subject.Aroma

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    Evaluación de DES, FSC y SPME/CG-MS para la extracción y determinación de compuestos responsables del aroma de café tostado de Vilcabamba - Ecuador
    (Sociedade Brasileira de Química, 2016) Figueroa, Jorge G.; Vargas, Luis F.
    The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simultaneous distillation and extraction (SDE) for isolation of flavor compounds from roasted ground coffee (Coffea arabica L. var. Typica) of Vilcabamba (Ecuador). Identification and characterization of volatile compounds were achieved using gas chromatography / mass spectrometry (GC-MS). Analysis of variance and principal components analysis was done. For the SPME method the coating material affect the amount and concentration of compounds extracted, the DVB/CAR/PDMS coating provided the most representative aroma extract (44 compounds were identified). The SCF method allowed extracting a higher amount of compounds and also their identification by GC-MS (72) that SDE (64) and SPME (57), in addition provide higher extractions. The acetic acid, caffeine, furfuryl alcohol, furfural, 5-methylfurfural, butylated hydroxytoluene and maltol were the compounds with higher concentrations found with SPME and SDE, with SCF were found higher concentration to compounds with high molecular weights (> 194 g mol-1). Preferably SPME-DVB/CAR/PDMS method should be used for a characterization of coffee aroma compounds.
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    Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos
    (Sociedade Brasileira de Química, 2000) Moreira, Ricardo Felipe Alves; Trugo, Luiz Carlos; Maria, Carlos Alberto Bastos De
    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.