Doctoral Thesis
DOI
https://doi.org/10.11606/T.11.1900.tde-20231122-093130
Document
Author
Full name
Henrique Vianna de Amorim
E-mail
Institute/School/College
Date of Defense
Published
Piracicaba, 1972
Supervisor
Title in Portuguese
Relação entre alguns compostos orgânicos do grão do café verde com a qualidade da bebida
Keywords in Portuguese
BEBIDAS
CAFÉ VERDE
COMPOSTOS ORGÂNICOS
QUALIDADE
Abstract in Portuguese
A finalidade principal deste trabalho foi tentar correlacionar a composição quÃmica do grão do café com a qualidade da bebida proveniente dos mesmos. Entre os compostos que mais se degradam na torração do café estão a sacarose, ácido clorogênico e proteÃnas. Por este motivo os carboidratos livres totais (mais de 50% em sacarose), os açúcares redutores, os polissacarÃdeos, ·o ácido clorogênico e seus isômeros, os fenóis totais solúveis em água e em metanol a 80%, as proteÃnas solúveis em tampão fosfato pH 7,0 0,01 M e em NaCl 10%, e o nitrogênio total foram analisados quantitativamente em 24 amostras de café (C.arábica L. var. Mundo Novo), provenientes de várias regiões do Estado de são Paulo e classificadas quanto à qualidade da bebida. Aproveitando os resultados obtidos, tentou-se correlacionar por análise de regressão linear cada composto analisado em relação a todos.
Title in English
not available
Abstract in English
The aim of this work was to try to correlate some chemical components of the green coffee bean with the quality of the beverage thereof. Among the compounds which undergo pyrolysis at the most extensive rate on roasting, are sucrose, chlorogenic acid, and proteins. Due to this reason, total free carbohydrates (mostly sucrose), reducing sugars, polysaccharides, chlorogenic acid and its isomers, total phenols soluble in water and 80% methanol, proteins soluble in phosphate buffer (pH 7,0 0,01 M) and in 10% NaCl, and total nitrogen were estimated in the 24 coffee samples. These samples were collected in several regions of the State of São Paulo and classified by the official tasters of the Brazilian Institute of Coffee (SERAC, SP-1). It was tried to correlate the content of each compound with the others by linear regression.
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Publishing Date
2023-11-24