Química Nova

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323

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2009 - 20102

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Assunto: search.filters.subject.Coffee flavor

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Agora exibindo 1 - 2 de 2
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    Uso de perfis cromatográficos de voláteis de cafés arábicas torrados para a diferenciação das amostras segundo o sabor, o aroma e a qualidade global da bebida
    (Sociedade Brasileira de Química, 2010) Ribeiro, Juliano S.; Augusto, Fabio; Ferreira, Márcia M. C.; Salva, Terezinha J. G.
    In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was the solid phase microextraction. The correlation optimized warping algorithm was used to align the gas chromatographic profiles. Fifty four compounds were found to be related to the sensorial attributes investigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furan compounds were important for the differentiation of coffee beverage according to the flavour, cleanliness and overall quality. Two figures of merit, sensitivity and specificity (or selectivity), were used to interpret the sensory attributes studied.
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    Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace
    (Sociedade Brasileira de Química, 2009) Bandeira, Raquel D. C. C.; Toci, Aline T.; Trugo, Luiz C.; Farah, Adriana
    About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality decrease. Data on the volatile composition of Brazilian defective coffee beans are scarce. In this study, we evaluated the volatile composition of immature, black-immature, black defective beans and PVA compared to good quality beans. Potential defective beans markers were identified.