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http://repositorio.ufla.br/jspui/handle/1/46306| Título: | Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees |
| Palavras-chave: | Quaker Coffee Arabica - Análise sensorial Roasted coffee Grãos quakers Cafés naturais especiais Café torrado |
| Data do documento: | Abr-2021 |
| Editor: | Elsevier |
| Citação: | RABELO, M. H. S. et al. Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees. Food Chemistry, [S. I.], v. 342, Apr. 2021. DOI: https://doi.org/10.1016/j.foodchem.2020.128304. |
| Resumo: | The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean. |
| URI: | https://doi.org/10.1016/j.foodchem.2020.128304 http://repositorio.ufla.br/jspui/handle/1/46306 |
| Aparece nas coleções: | DCA - Artigos publicados em periódicos DEA - Artigos publicados em periódicos DEG - Artigos publicados em periódicos |
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