01198nam a2200157 a 450000100080000000500110000800800410001910000250006024500780008526001340016330000100029752006840030765300110099170000190100270000190102119461252013-01-23       2012    bl uuuu     u00u1 u    #d1 aROSA, S. D. V. F. da  aPhysiological markers for quality coffee beverage.h[electronic resource]  aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, San José, Costa Rica. Programme & abstracts... Costa Rica: ASICc2012  ap. 33  aPhysiological tests, such as germination, 2,3,5-triphenyltetrazolium chloride (TTC), electrical conductivity (CE) and potassium leaching (LK) are used in the seed industry to assess seed quality after processing and drying. The quality of coffee beverage is also affected by the processes in the post-harvest, since they may affect the chemical composition of the flavor and aroma precursors of coffee brew. Thus, physiological and biochemical fast, accurate, economical tests and easy standardization can constitute viable alternatives for assessing the quality of the drink. However, physiological and biochemical approaches to evaluate the quality of drinking coffee are rare.  aCoffee1 aFREITAS, M. N.1 aPEREIRA, C. C.