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EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE REA
Rodriguez,Yeison F. B.; Guzman,Nelson G.; Hernandez,Joel G..
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caffeine; Coffee roasting; Coffee processing; Cup quality; Chlorogenic acids.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200177
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Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. Repositório Alice
RIBEIRO, D. E.; BOREM, F. M.; CIRILLO, M. A.; PRADO, M. V. B.; FERRAZ, V. P.; ALVES, H. M. R.; TAVEIRA, J. H. da S..
The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Slope exposure; Yellow bourbon; Coffee processing; Altitude; Multidimensional scaling; Altitude.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1067824
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Phenolic compounds in coffee Braz. J. Plant Physiol.
Farah,Adriana; Donangelo,Carmen Marino.
Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffea; Chlorogenic acids; Chlorogenic acid lactones; Coffee quality; Coffee processing; Coffee roasting; Quinides.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100003
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Use of coffee (Coffea arabica) pulp for the production of briquettes and pellets for heat generation Ciência e Agrotecnologia
Cubero-Abarca,Robert; Moya,Roger; Valaret,Jorre; Tomazello Filho,Mario.
Coffee bean (Coffea arabica) processing generates high amount of residues that are sources of environmental pollution. Therefore, an appropriate solution is needed. The objective of this study was to determine the potential of coffee pulp to produce briquettes and pellets. The study included pulp drying (using air, solar and hot air methods); the production of briquettes and pellets; the evaluation of their energy, physical and mechanical properties; and the evaluation of pellet quality using X-ray densitometry. The results showed that the pulp presented an initial moisture content of 90%, resulting in drying times of 699, 308 and 55 hours for air, solar and hot air drying, respectively, and the calorific values of the pellets and briquettes were 12,501 kJ...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee residues; Drying; Coffee processing; Biomass; Bio-resources.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000500005
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