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Chemical analysis of arabica coffee (Coffea arabica l.) and defective beans sub...

Morais, Sérgio Antônio Lemos de; Aquino, Francisco José Tôrres de; Chang, Roberto; Nascimento, Evandro Afonso do; Oliveira, Grasielle Silva de

The present work studied the chemical composition of arabica coffee (Coffea arabica L.) and defective beans (black, green and brown beans), from the same origin, submitted to different degrees of roasting. The coffee samples came from the Minas Gerais savannah (“cerrado”). The beverages prepared from defective beans were sourer, probably due to beans fermentation. Also, the presence of defective bea...

Date: 2008   |   Origin: Oasisbr
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