Volatile and volatilizable constituents of roasted coffee from cerrado and the effect of harvest and irrigation on its composition
The volatile and volatilizable compounds of 24 samples of roasted coffee (Coffea arabica) from the Brazilian cerrado (Minas Gerais, Brazil) were analysed by GC-MS. The effect of harvesting method and irrigation on these compounds was also studied. Results showed that furfurals and pyrazines were the major volatile compounds in the oils and that sugars, amino acids, chlorogenic acid and caffeine were the major volatilizable constituents. No correlation between irrigation, harvesting process and chemical composition was observed.
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
2002
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| Subjects: | COFFEA, COFFEA ARABICA, CAFE, AMINOACIDOS, CAFEINA, COMPOSICION QUIMICA, ACIDO CLOROGENICO, ACEITES ESENCIALES, FURFURAL, COSECHA, RIEGO, PIRAZINAS, AZUCARES, COMPUESTO VOLATIL, BRASIL, |
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