Proposition d'un nouveau systeme d'evaluation gravimétrique des défauts du café vert

After having pointed out the tendency at international level to adopt standard for the quality of coffee and having discussed the possibilities of applying the two most up to date and complete systems of standards at the moment (that established by French legislation in 1965 and the one proposed by ISO) the authors propose a scheme for evaluating the defects in green coffee in which account is taken of the specific influences of various kinds of defects on the taste characteristics of the finished product. With this in view, some of the principal defects are described and later it is suggested that they could be reclassified into a smaller number of groups. Finally, the authors discuss the advantages of adopting a "gravimetric criterium" for assessing the defects, to be corrected by a coefficient which allows for the specific effect of each type of defect on the quality of the product as a whole, and suggest a formula for working out and absolute indes of the defects

Bibliographic Details

Main Authors:	79654 Illy, E., 114248 Ruzzier, L., 3180 Association Scientifique Internationale du Café, París (Francia), 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967
Format:	biblioteca
Published:	París (Francia) 1968
Subjects:	CALIDAD, GRANOS, PROPIEDADES ORGANOLEPTICAS, CALIDAD DEL GRANO, DEFECTOS DEL GRANO, SABOR, DEFECTOS DEL CAFE VERDE,
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