BRAZILIAN ROASTED COFFEE OIL OBTAINED BY MECHANICAL EXPELLING: COMPOSITIONAL ANALYSIS BY GC-MS

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dc.creatorAlessandra L. de OLIVEIRA
dc.creatorPaulo Marcio CRUZ
dc.creatorMarcos N. EBERLIN
dc.creatorFernando A. CABRAL
dc.date2005
dc.date.accessioned2026-07-07T04:20:42Z
dc.descriptionA preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238o C for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940076009
dc.identifier.urihttp://hdl.handle.net/123456789/458471
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.25
dc.subjectAgrociencias
dc.titleBRAZILIAN ROASTED COFFEE OIL OBTAINED BY MECHANICAL EXPELLING: COMPOSITIONAL ANALYSIS BY GC-MS
dc.typeartículo científico

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