Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace Volatile composition of intrinsic defective coffee beans by GC/MS-headspace

• Main Authors: Raquel D. C. C. Bandeira, Aline T. Toci, Luiz C. Trugo, Adriana Farah
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2009-01-01
• Series: Química Nova
• Subjects: defective coffee beans; coffee flavor; volatile compounds
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000200008
• ISSN: 0100-4042; 1678-7064

<abstract language="eng">About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality decrease. Data on the volatile composition of Brazilian defective coffee beans are scarce. In this study, we evaluated the volatile composition of immature, black-immature, black defective beans and PVA compared to good quality beans. Potential defective beans markers were identified.