Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis

Quimica nova

Couri, Sonia¹  Bizzo, Humberto R.¹  Arruda, Neusa P.²  Rezende, Claudia M.²  Freitas, Suely P.²  Hovell, Ana M. C.² 

[1] Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brasil;Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil

关键词: aroma precursors;    volatiles;    pre-processing of coffee.;   

DOI  :  10.1590/S0100-40422012001000026

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The influence ofpre-processing of arabica coffee beans on the composition of volatile precursorsincluding sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonellineand fatty acids was assessed and correlated with volatiles formed during roasting.Reducing sugars and free aminoacids were highest for natural coffees whereastotal sugars, chlorogenic acids and trigonelline were highest for washed coffees.The highest correlation was observed for total phenolics and volatile phenolics(R= 0.999). Experimental data were evaluated by Principal Components Analysisand results showed that washed coffees formed a distinct group in relation tosemi-washed and natural coffees.

【 授权许可】

CC BY