Use este identificador para citar ou linkar para este item: 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
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DEA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos

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