Chemical composition of six categories of coffee beverage previously classified according to the cup test
This study, conducted in Minas Gerais, Brazil, evaluated the chemical composition of some coffee samples previously classified by a number of tasters based on "cupping" (classified as strictly soft, soft, only soft, hard, "riada", and "rio" drinks).The acidity; pH; total solids; total, reducing and nonreducing sugars; and the ethereal fraction of toasted coffee berries were analysed. The first three parameters were also determined in green berries. Variations (p minor who 0.05) in these parameters were evaluated in relation to various coffee categories and suppliers.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2002
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| Subjects: | COFFEA, ACIDEZ, SABOR, COMPOSICION QUIMICA, CAFE, FRUTAS, AZUCARES NO REDUCTORES, PH, AZUCARES REDUCTORES, CONTENIDO DE CARBOHIDRATOS, MINAS GERAIS, BRASIL, |
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| Summary: | This study, conducted in Minas Gerais, Brazil, evaluated the chemical composition of some coffee samples previously classified by a number of tasters based on "cupping" (classified as strictly soft, soft, only soft, hard, "riada", and "rio" drinks).The acidity; pH; total solids; total, reducing and nonreducing sugars; and the ethereal fraction of toasted coffee berries were analysed. The first three parameters were also determined in green berries. Variations (p minor who 0.05) in these parameters were evaluated in relation to various coffee categories and suppliers. |
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