Vergleich der headspace - aromaprofile von Arabusta-Kaffee mit Arabica und Robusta-sorten

Vergleich der headspace - aromaprofile von Arabusta-Kaffee mit Arabica und Robusta-sorten

The volatile components of roasted Arabusta coffee were compared with Arabica and Robusta by the technique of enrichment of the coffee head space vapours on Tenax polymers and inmediately transfering them onto the GC capillary column. The aroma profile of Arabusta was very similar to that of Arabica. Robusta on the other hand showed more GC peaks than Arabica or Arabusta coffee aroma. The sensory findings concerning the close relationship of the flavour of Arabusta to Arabica, thus are confirmed. Eighty identified volatile compounds were described for the first time as components of raw coffee

Saved in:
Bibliographic Details
Main Authors: 74959 Gutmann, W., 131061 Werkhoff, P., 46962 Barthels, M., 129614 Vitzthum, 3180 Association Scientifique Internationale du Café, Paris (Francia), 33926 8. Colloque Scientifique International sur le Café Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977
Format: biblioteca
Published: Paris (Francia) 1979
Subjects:COFFEA ARABICA, COFFEA CANEPHORA, BIOQUIMICA, COFFEA ARABUSTA, CAFE TOSTADO, ROBUSTA, AROMA,
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items