Essai de détermination de la couleur verte du café en systeme modele

Previous work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whitening

Bibliographic Details

Main Authors:	74971 Guyot, B., 124648 Tobar, M., 129457 Vincent, J.C., 3180 Association Scientifique Internationale du Café, París (Francia), 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987
Format:	biblioteca
Published:	París (Francia) 1988
Subjects:	COFFEA, COLOR, PIGMENTOS, ACIDO CLOROGENICO, AMINOACIDOS, LUZ, OXIGENO, TEMPERATURA, PH, OXIDORREDUCTASAS,
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