Identification of specific volatile components in Río coffee beans

Identification of specific volatile components in Río coffee beans

By gas chromatography with direct odour characterization and combined gas chromatography mass spectrometry, 2,4,6-trichloro-anisole (TCA) was identified in Rio green and roasted coffee beans as the main component responsible for the Rio off-flavour. This compound was not detected in non defective beans, while its concentration in the Rio beans ranged from 10 to 100 ppb. The origin of TCA still remains to be established

Saved in:
Bibliographic Details
Main Authors: 121087 Spadone, J.C., 86580 Liardon, R., 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:CAFE RIO, PROCESAMIENTO, COMPUESTOS VOLATILES, COMPOSICION, PALATABILIDAD, PROPIEDADES ORGANOLEPTICAS, ANALISIS QUIMICO, MUESTREO, GRANOS ANORMALES, BRASIL,
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:By gas chromatography with direct odour characterization and combined gas chromatography mass spectrometry, 2,4,6-trichloro-anisole (TCA) was identified in Rio green and roasted coffee beans as the main component responsible for the Rio off-flavour. This compound was not detected in non defective beans, while its concentration in the Rio beans ranged from 10 to 100 ppb. The origin of TCA still remains to be established

Similar Items