Prediction of the Solubility of Aromatic Compounds from Brazilian Roasted Coffee (2-Methylpyrazine; 2-Furfurylalcohol; 2,5-Dimethylpyrazine; .GAMMA.-Butyrolactone and 2-Furfurylacetate) in SC-CO2-Reference-Cited by-同舟云学术

Prediction of the Solubility of Aromatic Compounds from Brazilian Roasted Coffee (2-Methylpyrazine; 2-Furfurylalcohol; 2,5-Dimethylpyrazine; .GAMMA.-Butyrolactone and 2-Furfurylacetate) in SC-CO2

Published:2009 Issue:4 Volume:42 Page:219-230
ISSN:0021-9592
Container-title:JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
language:en
Short-container-title:J. Chem. Eng. Japan

Author:

Oliveira Alessandra Lopes de¹,Eberlin Marcos Nogueira²,Cabral Fernando Antonio³

Affiliation:

1. Department of Food Engineering (ZEA), FZEA, USP

2. Institute of Chemistry (IQ), UNICAMP, Cidade Universitária “Zeferino Vaz”

3. Department of Food Engineering (DEA), FEA, UNICAMP, Cidade Universitária “Zeferino Vaz”

Publisher

Society of Chemical Engineers, Japan

Subject

General Chemical Engineering,General Chemistry

Link

http://www.jstage.jst.go.jp/article/jcej/42/4/42_08we059/_pdf

Reference35 articles.

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4. Dart, S. K. and H. E. Nursten; “Volatile Components,” Coffee Chemistry, 1st ed., R. J. Clarke and R. Macrae eds., pp. 223–265, Elsevier Applied Science Publishers, London, U.K. (1985)

5. Frield, P., V. Krampl, T. Radford, J. A. Renner, F. W. Shephard and M. A. Gianturco; “Some Constituents of the Aroma Complex of Coffee,” J. Agric. Food Chem., 19, 530–532 (1971)

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