Periódicos

URI permanente desta seção${dspace.url}/handle/123456789/3352

Navegar

Filtros

2007 - 200912020 - 20241

Configurações

Assunto: search.filters.subject.Flavor

Resultados da Pesquisa

Agora exibindo 1 - 2 de 2
  • Imagem de Miniatura
    Item
    Effect of coffee roasting on the cupping quality of coffee
    (Universidade Federal de Lavras, 2024-05-08) Ting, Kuan-Fu; Chen, James C.; Chen, Tzu-Li
    Coffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical constituents of green coffee, thereby affecting its flavor and compositions. To the best of our knowledge, using the same roasting time, roasted bean color, or final roasting temperature but different time-temperature profiles will cause different cupping qualities. This study aimed to determine and quantify how the different roasting time-temperature profiles affect light-roasted coffee cupping qualities, such as flavor, aftertaste, acidity, body, balance, and overall. Herein, a rising (ROR) temperature rate between 150 °C and 185 °C was found to be the most important roasting stage affecting the cupping quality of light-roasted coffee. Moreover, the roast profile was not found to influence the coffee body during light roasting.
  • Imagem de Miniatura
    Item
    Utilização do índice de retenção linear para caracterização de compostos voláteis em café solúvel utilizando GC-MS e coluna HP-Innowax
    (Sociedade Brasileira de Química, 2007) Viegas, Marcelo Caldeira; Bassoli, Denisley Gentil
    Gas chromatography coupled with mass spectrometry (GC-MS) is widely used for the characterization of volatile compounds. However, due to the complexity of the soluble coffee matrix, a complete identification of the components should not be based on mass spectra interpretation only. The linear index of retention (LRI) is frequently used to give support to mass spectra. The aim of this work is to investigate the characterization of the volatile compounds in soluble coffee samples by GC-MS using LRI values found with a HP-INNOWAX column. The method used allows a significant increase of the reliability of identifying compounds.