학술논문
Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais
Document Type
article
Author
Source
Química Nova. January 2012 35(10)
Subject
Language
Portuguese
ISSN
0100-4042
Abstract
The influence of pre-processing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated with volatiles formed during roasting. Reducing sugars and free aminoacids were highest for natural coffees whereas total sugars, chlorogenic acids and trigonelline were highest for washed coffees. The highest correlation was observed for total phenolics and volatile phenolics (R= 0.999). Experimental data were evaluated by Principal Components Analysis and results showed that washed coffees formed a distinct group in relation to semi-washed and natural coffees.