ICAR Research Data Repository for Knowledge Management
Complex nature of coffee aroma.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3582/
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| Title |
Complex nature of coffee aroma.
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| Creator |
Shankaranarayana, M. L.
Raghavan, B. Abraham, K. O. Natarajan, C. P. |
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| Subject |
04 Coffee
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| Description |
Information on flavour volatiles and non-volatiles occurring in coffee, their formation and significance for overall flavour is reviewed. Approx. 350 compounds identified in coffee volatiles are listed, including hydrocarbons, alcohols, phenyls, phenyl ethers, carbonyl compounds, esters, lactones, ketoalcohols, acids, acid anhydrides, heterocyclic compounds, and pyrazines. The formation of various groups of aroma volatiles, their possible precursors and mechanism of formation are tabulated.
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| Date |
1974
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3582/1/INDIAN%20COFFEE%2C%20XXXVIII%20%284%29..%2081-%20to%2092.%201974.pdf
Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1974) Complex nature of coffee aroma. Indian Coffee, 38 (4). 84-92, 32 ref.. |
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