Data/hora: 03/06/2024 00:24:15

Biblioteca(s): 	Embrapa Café.	
Data corrente: 	24/01/2013	
Data da última atualização: 	24/01/2013	
Autoria: 	KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; SILVA, J. B. G. D.; PEREIRA, L. F. P.; BENASSI, M. T.	
Afiliação: 	CÍNTIA S. G. KITZBERGER, IAPAR/UEL; MARIA B. S. SCHOLZ, IAPAR; JOÃO B. G. D. SILVA, Centro Tecnológico Cocari; LUIZ FILIPE PROTASIO PEREIRA, SAPC; MARTA T. BENASSI, UEL.	
Título: 	Diversity between coffea arabica cultivar: organic acids composition.	
Ano de publicação: 	2012	
Fonte/Imprenta: 	In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012.	
Páginas: 	p. 108	
Idioma: 	Inglês	
Conteúdo: 	The content of organic acids s in coffees is affected by factors such as variety and local of growing of coffees, roasting process (temperature and time), brewing process, storage time of the coffee beverage affect. Quinic, malic, citric, acetic, latic and clorogenic (5-ACQ) acids were the most important compounds of this class in green and roasted coffees. The content of organic acids for traditional cultivars (Bourbon, Catuaí and Icatu) and modern crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied in order to correlate the acids profile and the genetic background of coffees. All coffees grown in the same edapho-climatic conditions and processing operations were standardized.	
Palavras-Chave: 	Coffee; Organic Acids.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (778-1) - UPC - RA - DD -  -  -  - DIS