A5046206639- Coffee research and impacts
- Meat and Animal Product Quality
- Tea Polyphenols and Effects
- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Food Chemistry and Fat Analysis
- Spectroscopy and Chemometric Analyses
- Advanced MRI Techniques and Applications
- Fermentation and Sensory Analysis
- Organic Food and Agriculture
- Advanced Chemical Sensor Technologies
- NMR spectroscopy and applications
Universidade Federal do Espírito Santo
2017-2025
Instituto Federal do Espírito Santo
2019
Brazil is the largest producer, exporter and second consumer of coffee in world.The two most economically valuable species are Coffea arabica canephora, which differ their physical, chemical and, consequently, market value, quality acceptance.The objective present study was to differentiate conilon from physicochemical properties moisture, pH, titratable total acidity, soluble solids, sugars, reducing non-reducing phenolics, chlorogenic acid, caffeine trigonelline using Partial Least Squares...
The present study proposes a new approach for blend assessment based on the volatile composition extracted and analyzed by SHS-GC-MS associated with multivariate univariate methods qualitative (identification) quantitative evaluation.
VOLATILE PROFILE OF Coffea arabica AND canephora var. conilon BY SHS-GC-MS CHEMOMETRICS. The volatile composition of coffee exerts a substantial influence on its quality, as it defines the characteristics beverage. However, these compounds are influenced by factors within production chain, such botanical origin, geography, processing methods, and roasting. Consequently, identification becomes vital tool for characterizing coffees to factors. In this context, gas chromatography with headspace...
A qualidade da bebida está diretamente relacionada com a composição química dos grãos. É relevante estabelecer uma relação entre e bebida. O objetivo foi comparar os valores de pH, umidade teor sólidos solúveis cafés arábica (Coffea arabica L.) cru torrado diferentes padrões café submetido classificação quanto bebida, realizada por provadores treinados. As amostras foram avaliadas ao totais. torrefação proporcionou algumas alterações na grãos café. Para crus torrados, o pH apresentou...
O aumento do consumo de café especial alta qualidade gera segmentação mercado, com forte potencial e novas oportunidades para países produtores. aroma sabor característicos são critérios decisivos preferência consumidor. Em vista disso, a é determinada principalmente, pela análise sensorial que avalia da bebida. Todavia, os atributos detectados na bebida estão diretamente relacionados à composição química grão, durante torrefação sofrem inúmeras transformações químicas, responsáveis formação...
PORTABLE NEAR INFRARED SPECTROSCOPY APPLIED TO THE QUALITY CONTROL OF COFFEE ADULTERED BY GROUNDS. The objective of this work was to control the purity level canephora coffees (Conilon coffee) from state Espírito Santo (Brazil), as a function addition grounds produced by themselves using portable microspectrometer in infrared region. (microNIR), associated with chemometric tools. PCA model grouped according adulterant samples and showed that presence moisture polysaccharides is important for...