Moreira, Ricardo Felipe AlvesTrugo, Luiz CarlosMaria, Carlos Alberto Bastos De2022-04-072022-04-072000MOREIRA, R. F. A.; TRUGO, L. C.; MARIA, C. A. B. Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos. Química Nova, São Paulo, v. 23, n. 2, p. 195-203, mar./abr. 2000.1678-7064https://doi.org/10.1590/S0100-40422000000200010http://www.sbicafe.ufv.br/handle/123456789/13431This 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.pdfpt-BROpen AccessNon-heterocyclic compoundsAromaRoasted coffeesCafeicultura::Qualidade de bebidaArtigo