Les composants furanniques de l'arome de café: quelques aspects chimiques et spectroscopiques

After having defined the average roasting conditions (precursors, temperature, time period, pressure) the principal groups of constituents making up the aroma of roasted coffee are examined. Afterwards, the various methods of forming the furanic cycle are considered while allowing for the reactive conditions and the presence of other formed products during the roasting process. On the basis of the chemical reactivity, an attempt is being made to thus explain, on the one hand the structure of the fifty odd furanic constituents already identified and on the other, their transformation into other heterocyclic substances already identified or still undefined. The second part of this paper is more especially devoted to the structural study of the furanic constituents, to their spectroscopical characteristics (IR, UV, RMN) and to their fragmentation in mass spectrometry

Bibliographic Details

Main Authors:	67867 Flament, I., 71140 Gautschi, F., 131835 Winter, M., 131562 Willhalm, B., 121878 Stoll, M., 3180 Association Scientifique Internationale du Café, París (Francia), 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967
Format:	biblioteca
Published:	París (Francia) 1968
Subjects:	ANALISIS QUIMICO, PROPIEDADES FISICO-QUIMICAS, AROMA, ESPECTROSCOPIA, PROPIEDADES ORGANOLEPTICAS, COMPOSICION DEL GRANO,
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