El problema del contenido de cafeína en el café
According to the author, coffee has always been considered by many people including physicians, as harmful to good healt. Caffeine is generally blamed for this so-called "coffee effect" although other components of the product may be of importance in this respect. The author suggests a series of investigations to be carried out with the purpose of obtaining a high quality coffee naturally devoid of caffeine under all aspects, acceptable to the medical profession. Mention is made of species which bear seeds without caffeine or with a very small amount of the alkaloid, for instance the majority of species from Madagascar and the Mascarene Islands. The investigations suggested include: selection of progenies of C. arabica with a low caffeine content, inheritance studies, agronomic and organoleptic studies of C. mauritiana, C. macrocarpa, and C. campaniensis, hybridization of low caffeine progenies with high yielding types of good quality; effect of rootstock on caffeine content ofbeans of grafted trees; effect of environmental factors upon the caffeine content. The author suggest that the availability of a high quality coffee with a naturally low caffeine content would significantly increase world consumption
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| Format: | biblioteca |
| Published: |
Jul-
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| Subjects: | COFFEA ARABICA, COFFEA MAURITIANA, COFFEA MACROCARPA, COFFEA CAMPANIENSIS, DESCAFEINIZACION, CAFEINA, GRANOS, BEBIDAS, COMPOSICION, CALIDAD, PROPIEDADES ORGANOLEPTICAS, HERENCIA, |
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| Summary: | According to the author, coffee has always been considered by many people including physicians, as harmful to good healt. Caffeine is generally blamed for this so-called "coffee effect" although other components of the product may be of importance in this respect. The author suggests a series of investigations to be carried out with the purpose of obtaining a high quality coffee naturally devoid of caffeine under all aspects, acceptable to the medical profession. Mention is made of species which bear seeds without caffeine or with a very small amount of the alkaloid, for instance the majority of species from Madagascar and the Mascarene Islands. The investigations suggested include: selection of progenies of C. arabica with a low caffeine content, inheritance studies, agronomic and organoleptic studies of C. mauritiana, C. macrocarpa, and C. campaniensis, hybridization of low caffeine progenies with high yielding types of good quality; effect of rootstock on caffeine content ofbeans of grafted trees; effect of environmental factors upon the caffeine content. The author suggest that the availability of a high quality coffee with a naturally low caffeine content would significantly increase world consumption |
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