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PROFILE OF ORGANIC ACIDS AND BIOACTIVE COMPOUNDS IN THE SENSORY QUALITY DISCRIM...

Ribeiro, Diego Egídio; Borém, Flávio Meira; Nunes, Cleiton Antônio; Alves, Ana Paula de Carvalho; dos Santos, Claudia Mendes

This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in...

Date: 2018   |   Origin: Oasisbr
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