Author(s): Ribolhos, Inês Antunes
Date: 2012
Persistent ID: http://hdl.handle.net/10400.5/5377
Origin: Repositório da UTL
Subject(s): coffee; physical and chemical analysis; sensory analysis; quality; East Timor; Ilha do Fogo
Author(s): Ribolhos, Inês Antunes
Date: 2012
Persistent ID: http://hdl.handle.net/10400.5/5377
Origin: Repositório da UTL
Subject(s): coffee; physical and chemical analysis; sensory analysis; quality; East Timor; Ilha do Fogo
Mestrado em Engenharia Alimentar - Processamento dos Alimentos - Instituto Superior de Agronomia
Coffee is one of the leading products marketed globally, beeing a source of income for many producing countries, such as East Timor and Cape Verde. This study characterizes two coffees from distinct origins and evaluates the influence that several conditions of production and post-harvest technology hold over the final product. The study includes physical and chemical characterization of Fogo Island and East Timor coffees, on a few parameters: weight of 100 grains, grain size, defects, ash, phenols, global acidity, caffeine, trigonelline and chlorogenic acids. It was also evaluated the sensory profile and the effect of roasting on the variation of volume, mass, color, defects, moisture and pH. One can conclude that most of the samples can be classified in the higher categories for exportation due to high mass values (17.1 to 20.3 g/ 100 seeds), coarse grains (17-20 sieves) and low number of defects. For sensory analysis, it is concluded by PCA that it is related to the physical and chemical characterization, highlighting the correlation between high ash content, low pH and acidic taste.