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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KOHA-OAI-BVE:794692022-02-01T12:58:09ZEvaluation of coffee quality using chemical and instrumental methods 118275 Shankaranarayana, M.L. 39669 Abraham, K.O. Ene-Abr 1986Several 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 significantSeveral 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 significantCAFEBEBIDASCALIDADMETODOSANALISIS QUIMICOAGUACAFEINAAROMAPROPIEDADES ORGANOLEPTICASJournal of Coffee Research (India) |
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CAFE BEBIDAS CALIDAD METODOS ANALISIS QUIMICO AGUA CAFEINA AROMA PROPIEDADES ORGANOLEPTICAS CAFE BEBIDAS CALIDAD METODOS ANALISIS QUIMICO AGUA CAFEINA AROMA PROPIEDADES ORGANOLEPTICAS |
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CAFE BEBIDAS CALIDAD METODOS ANALISIS QUIMICO AGUA CAFEINA AROMA PROPIEDADES ORGANOLEPTICAS CAFE BEBIDAS CALIDAD METODOS ANALISIS QUIMICO AGUA CAFEINA AROMA PROPIEDADES ORGANOLEPTICAS 118275 Shankaranarayana, M.L. 39669 Abraham, K.O. Evaluation of coffee quality using chemical and instrumental methods |
| description |
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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| topic_facet |
CAFE BEBIDAS CALIDAD METODOS ANALISIS QUIMICO AGUA CAFEINA AROMA PROPIEDADES ORGANOLEPTICAS |
| author |
118275 Shankaranarayana, M.L. 39669 Abraham, K.O. |
| author_facet |
118275 Shankaranarayana, M.L. 39669 Abraham, K.O. |
| author_sort |
118275 Shankaranarayana, M.L. |
| title |
Evaluation of coffee quality using chemical and instrumental methods |
| title_short |
Evaluation of coffee quality using chemical and instrumental methods |
| title_full |
Evaluation of coffee quality using chemical and instrumental methods |
| title_fullStr |
Evaluation of coffee quality using chemical and instrumental methods |
| title_full_unstemmed |
Evaluation of coffee quality using chemical and instrumental methods |
| title_sort |
evaluation of coffee quality using chemical and instrumental methods |
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Ene- |
| work_keys_str_mv |
AT 118275shankaranarayanaml evaluationofcoffeequalityusingchemicalandinstrumentalmethods AT 39669abrahamko evaluationofcoffeequalityusingchemicalandinstrumentalmethods |
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1756058603606769664 |