Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.

Autor: Rabelo MHS; Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil. Electronic address: marianerabelo1@hotmail.com., Borém FM; Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Lima RR; Department of Statistic, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Alves APC; Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Pinheiro ACM; Department of Food Science, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Ribeiro DE; Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Santos CMD; Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil., Pereira RGFA; Department of Food Science, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Apr 16; Vol. 342, pp. 128304. Date of Electronic Publication: 2020 Oct 06.
DOI: 10.1016/j.foodchem.2020.128304
Abstrakt: 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.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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