Relacao entre a composicao físico-química e química do grao beneficiado e a qualidade de bebida do café. 1. Atividades de polifenoloxidase e peroxidase, índice de coloracao de acidez
The polyphenoloxidase and peroxidase activity, titratable acidity and color index values on green coffee classificated by sensorial evaluation ("cup test") as strictly soft, soft, softish, hard, "riada" and "rio" beverages for the purpose of determining an objective method of evaluating green coffee quality. It was concluded that: a) polyphenoloxidase and peroxidase activity color index increases while acidity values decreases with coffee qualilty improvement; b) Green coffee quality can be determined by polyphenoloxidase activity and color index.
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| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
1994
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| Subjects: | COFFEA ARABICA, CAFE, CALIDAD, PROCESAMIENTO, COMPOSICION QUIMICA, CATECOL OXIDASA, PEROXIDASAS, COLOR, ACIDEZ, ANALISIS ORGANOLEPTICO, CLASIFICACION DE PRODUCTOS, |
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