01399nam a2200193 a 450000100080000000500110000800800410001910000250006024500970008526001620018230000110034452007360035565300110109165300180110270000210112070000230114170000220116470000190118619462262013-01-24       2012    bl uuuu     u00u1 u    #d1 aKITZBERGER, C. S. G.  aDiversity between coffea arabica cultivarborganic acids composition.h[electronic resource]  aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffeec2012  ap. 108  aThe 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.  aCoffee  aOrganic Acids1 aSCHOLZ, M. B. S.1 aSILVA, J. B. G. D.1 aPEREIRA, L. F. P.1 aBENASSI, M. T.