Influence de differents traitements technologiques sur les caracteristiques chimiques et organoleptiques des cafes Robusta et Arabusta

During this study, the authors examine: the influence of soaking on the evolution of the various compounds capable of diffusing, the diffusion kinetics of these compounds, and the consequence of the barrier constituted by the kparchment on the rate of diffusion. In the first part, green coffee beans without parchment and of various origin, were soaked in water in order to determine the weight variations of some compounds (caffeine, chlorogenic acids) and to study the swelling during roasting as well as the evolution of the organoleptic characteristics of the beverage in accordance with the duration of the soaking operation. In the second part, the Robusta and Arabusta coffees, prepared by the wet processs (dry or under water fermentations), were compared with coffee prepared by the dry process in order to determine the influence of the mode of preparation on the above characteristics: variations in the caffeine and chlorogenic acids contents, behaviour during roasting, and organolepticproperties of the final product

Bibliographic Details

Main Authors:	129457 Vincent, J.C., 74192 Guenot, M.C., 104582 Perriot, J.J., 74334 Gueule, D., 62429 Dhn, J., 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 CANEPHORA, ANALISIS QUIMICO, CAFEINA, PROPIEDADES ORGANOLEPTICAS, COFFEA ARABUSTA, ROBUSTA, ACIDO CLOROGENICO,
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