Composicao química de seis categorías da bebida café previamente classificada pelo teste da xícara
This study evaluated the chemical composition of some coffee-drink samples previously classified by a number of tasters, based on "cupping", into six coffee categories (strictly soft, soft, only soft, hard, "riada", and "rio" drinks) from three cooperatives in Minas Gerais State. The following analyses were performed: acidity, pH, total solids, and total, reducing and non-reducing sugars, as well as the ethereal fraction of the toasted coffee-berries; the first three parameters were also determined from the green berries. The significant variation (p menor que 0.05) of these parameters were evaluated in relation to the different coffee categories and suppliers as well.
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| Auteurs principaux: | , , |
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| Format: | biblioteca |
| Publié: |
Ene-
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| Sujets: | CAFE, BEBIDAS, COMPOSICION QUIMICA, CATACION, |
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