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

被引：10
|
作者：
Sances Rabelo, Mariane Helena [1 ]
Borem, Flavio Meira [1 ]
de Lima, Renato Ribeiro [2 ]
de Carvalho Alves, Ana Paula [1 ]
Pinheiro, Ana Carla Marques [3 ]
Ribeiro, Diego Egidio [1 ]
dos Santos, Claudia Mendes [1 ]
Fonseca Alvarenga Pereira, Rosemary Gualberto [3 ]
机构：
[1] Univ Fed Lavras, Dept Agr Engn, POB 3037, BR-37200000 Lavras, MG, Brazil
[2] Univ Fed Lavras, Dept Stat, POB 3037, BR-37200000 Lavras, MG, Brazil
[3] Univ Fed Lavras, Dept Food Sci, POB 3037, BR-37200000 Lavras, MG, Brazil
来源：
FOOD CHEMISTRY | 2021年 / 342卷
关键词：
Quaker; Coffee Arabica; Roasted coffee;
D O I：
10.1016/j.foodchem.2020.128304
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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收藏
页数：10
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