VOLATILE COMPOSITION OF INTRINSIC DEFECTIVE COFFEE BEANS BY GC/MS-HEADSPACE

被引：23
|
作者：
Bandeira, Raquel D. C. C. [1 ]
Toci, Aline T. [1 ]
Trugo, Luiz C. [1 ]
Farah, Adriana [1 ]
机构：
[1] Univ Fed Rio de Janeiro, Inst Quim, Dept Bioquim, BR-21949900 Rio De Janeiro, Brazil
来源：
QUIMICA NOVA | 2009年 / 32卷 / 02期
关键词：
defective coffee beans; coffee flavor; volatile compounds; CHEMICAL-COMPOSITION; ROASTED COFFEE; ARABICA COFFEE;
D O I：
10.1590/S0100-40422009000200008
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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.
引用
收藏
页码：309 / 314
页数：6
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