Data/hora: 22/06/2024 03:23:38

Biblioteca(s): | Embrapa Instrumentação.
Data corrente: | 06/04/2005
Data da última atualização: | 16/07/2009
Autoria: | TAVARES, L. A.; FERREIRA, A. G.; FIRMINO, A.; MATTOSO, L. H. C.
Título: | Analysis of coffee´s roating degree trough 1H NMR and PCA.
Ano de publicação: | 2003
Fonte/Imprenta: | In: ENCONTRO LUSO-BRASILEIRO DE RMN, 2. set. 2003, Sintra, Portugal. Oral communications... Sintra, 2003. Ref. O17-NP.
Idioma: | Inglês
Conteúdo: | Coffee is one afilie most widely consumed beverages in the world and Brazil is the first coffee producer. The quality of roasted coffee used for beverage is related to its cbemical composition that is influenced by roast degree beyond otber features [1]. The roast degree bas a marked influence on its taste as a beverage. A ligbtly roasted arabica, for instance, will sbow maximum acidity, tbinness body and possibly insufficiently develop flavour. As tbe roast leveI increases, so tbe acidity declines, the strength or body in the cup increases, and tbe flavour improves to a point beyond wbicb it deteriorates again into bitterness [2]. In tbis work the aim was to evaluate the differences in coffee compositions roasted witb distints roast degree by resonance nuclear magnetic spectroscopy and principal components analysis. We tried to work with tbe largest importance components in contribution for to discriminate between tbe roasted coffees, like trigonelline, caffeine and chlorogenic acids [3].
Palavras-Chave: | PCA; RMN.
Thesagro: | Café; Qualidade.
Categoria do assunto: | --
Registro original: | Embrapa Instrumentação (CNPDIA)
Exemplares: | CNPDIA - (8801-1) - UPC - SP - -- - PROCI-03.00145 -  - 2003.00145 - DIS