Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews.

Autor: Barbosa MSG; Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, Campus Universitário, CP 9 6001, 86051-970 Londrina, Paraná, Brazil., Scholz MBDS; Área de Ecofisiologia Vegetal, Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375, 86047-902 Londrina, Paraná, Brazil. Electronic address: mbscholz@iapar.br., Kitzberger CSG; Área de Ecofisiologia Vegetal, Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375, 86047-902 Londrina, Paraná, Brazil., Benassi MT; Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, Campus Universitário, CP 9 6001, 86051-970 Londrina, Paraná, Brazil. Electronic address: martatb@uel.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Sep 15; Vol. 292, pp. 275-280. Date of Electronic Publication: 2019 Apr 20.
DOI: 10.1016/j.foodchem.2019.04.072
Abstrakt: This research aimed to correlate the composition of green Arabica coffee beans with the sensory quality coffee brews. The chemical composition of green Arabica coffee bean (66 samples) from three coffee quality contests was analyzed by near-infrared spectroscopy. Coffee brews with lower quality scores were correlated with high levels of caffeine, protein, chlorogenic acids and total titratable acidity (TTA) in the green coffee beans. High sucrose/TTA and cafestol/kahweol ratios in the green coffee beans were usually associated with higher scores for the coffee brews. By multivariate analysis techniques, the samples were separated into groups according to production years indicating a strong influence of the environmental conditions on the chemical composition. The profile of the composition of the crude coffee can be indicative of the sensory quality of the coffee brews, relevant information for producers and industry since the green beans are the material used for trading and purchasing coffee.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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