Uso de perfis cromatográficos de voláteis de cafés arábicas torrados para a diferenciação das amostras segundo o sabor, o aroma e a qualidade global da bebida

Química Nova

Juliano S. Ribeiro¹  Fabio Augusto¹  Márcia M. C. Ferreira¹  Terezinha J. G. Salva² 

[1] ,Universidade Estadual de Campinas Instituto de Química Campinas SP ,Brasil

关键词: solid phase microextraction (SPME);    coffee flavor;    figures of merit;   

DOI  :  10.1590/S0100-40422010000900015

来源: SciELO

【 摘 要 】

In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was the solid phase microextraction. The correlation optimized warping algorithm was used to align the gas chromatographic profiles. Fifty four compounds were found to be related to the sensorial attributes investigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furan compounds were important for the differentiation of coffee beverage according to the flavour, cleanliness and overall quality. Two figures of merit, sensitivity and specificity (or selectivity), were used to interpret the sensory attributes studied.

【 授权许可】

CC BY-NC   
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