Contribution a l'etude des feves defectuenses du café vert

Contribution a l'etude des feves defectuenses du café vert

We have stated previously that stinkers showed variations in contents and ratio of ethanol and methanol. Unfortunately, if the chromatographic analysis of such a sample containing these beans only is possible by using head space analysis, it is not possible anymore to obtain correct spectra by using mass spectrometry, which is generally less sensitive. Also we have changed the technique for regaining the aroma by trapping which has proven to be practicable and most efficient for the study of such poor samples

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Bibliographic Details
Main Authors: 129457 Vincent, J.C., 46393 Barel, M., 56328 Challot, F., 3180 Association Scientifique Internationale du Café, Paris (Francia), 33812 7. Colloque International sur la Chimie des Cafes Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 9-14 Jun 1975
Format: biblioteca
Published: Paris (Francia) 1976
Subjects:FERMENTACION, PROCESAMIENTO, GRANOS, ANALISIS QUIMICO, CROMATOGRAFIA, PROPIEDADES ORGANOLEPTICAS, CALIDAD, CAFE VERDE, DEFECTOS DEL GRANO, ANALISIS DEL GRANO,
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