Evaluation of coffee quality using chemical and instrumental methods
Several studies have been reported, wherein attempts have been made for correlating the chemical constituents with quality of coffee. Parameters like moisture content, caffeine chlorogenic acid, soluble proteins, carbohydrates, lipids, polyphenol oxidase activity, etc., have been reported to have some effect on cup quality, but no definite correlations have been arrived at. The bluish green color of washed coffee has been correlated to its quality. Green coffee does not possess any desirable flavour. The aroma is developed on roasting. Instrumental methods of more than 600 aroma volatiles of which only a few were found organoleptically significant
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| Main Authors: | , |
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| Format: | biblioteca |
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| Subjects: | CAFE, BEBIDAS, CALIDAD, METODOS, ANALISIS QUIMICO, AGUA, CAFEINA, AROMA, PROPIEDADES ORGANOLEPTICAS, |
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