Effect of soil systemic insecticides on flavor and residue in coffee
Flavor tests and residue analyses were made on coffee beans harvested from trees treated with the systemic insecticides phorate, disulfoton, Bidrin granular, Bidrin resin pellets, as well as an untreated check. Residue analyses were performed on samples harvested 30 days after treatment; harvests for flavor tests ranged from 53 to 86 days. Expert tasters ranked the samples numerically, attempted to separate some treatments by the triangular method, rated the samples by differences and preference scales, and subjectively evaluated the flavor. Green coffee beans from all treatments were analyzed for total phosphorus, and those treated with disulfoton were further analyzed by paper chromatography for the pesticide and its metabolites. No foreign odor or flavor was present in any of the samples; in some series, treated samples appeared slightly superior to those untreated. Absorbances of phosphorus from all samples were essentially the same, and no detectable residues of disulfoton or its metabolites were found
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Mar-
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| Subjects: | PERSISTENCIA DE LOS PLAGUICIDAS, RESIDUOS, INSECTICIDAS, GRANOS, CALIDAD, BEBIDAS, PROPIEDADES ORGANOLEPTICAS, RESIDUOS EN LOS GRANOS, INSECTICIDAS SISTEMICOS, SABOR, CALIDAD DE LA BEBIDA, |
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