Evolucao da composicao do extrato aquoso de café durante o processo de torrefacao
The quality of roasted coffee used for beverage is strictly related to its chemical composition, which in turn is related to the composition of the green beans and to the roasting procedures. The roasted beans are comprised of hundreds of chemical components. In order to evaluate the quality of the roasted coffee, a few chemical descriptors are usually selected. Among the descriptors proposed in the literature, the concentration ratios chlorogenic acids/caffeine and trigonelline/caffeine are the most commonly used. There is no report of any work in the literature that evaluates how these ratios during roasting, and also how they vary with the heating rate. Thus, it was the aim of this work to evaluate these ratios during roasting, under different heating rates, for the purpose of determinig whether these are parameters suitable for using in the control of the process or not. The results demostrated that there is a significant variation in the studied ratios during roasting, under different heating rates, and, hence, these parameters cannot be used for controling the roasting process.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
2001
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| Subjects: | CAFE, TOSTADO, EXTRACTOS, ACIDO CLOROGENICO, CAFEINA, TRIGONELINA, COMPOSICION, |
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