Evolution of the composition of liquid extract of coffee during the roasting process
In order to evaluate the quality of roasted coffee, chemical descriptors are usually selected and the concentration ratios of chlorogenic acids/caffeine and trigonelline/caffeine are most commonly used. Experiments were carried out to evaluate theseratios during roasting, under different heating rates, to determine whether these are suitable parameters for use in the control of the process. A significant variation was found, thus suggesting that these parameters can not be used for controlling the roasting process.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | biblioteca |
| Published: |
2001
|
| Subjects: | COFFEA, COFFEA ARABICA, COMPOSICION QUIMICA, VIGILANCIA, CALIDAD DE PROCESAMIENTO, TOSTADO, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|