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Food Chem

Title:		Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees
Author(s):		Rabelo MHS; Borem FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira R;
Address:		"Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil. Electronic address: marianerabelo1@hotmail.com. Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil. Department of Statistic, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil. Department of Food Science, Federal University of Lavras, POB 3037, 37.200-000 Lavras, MG, Brazil"
Journal Title:		Food Chem
Year:		2021
Volume:		20201006
Issue:
Page Number:		128304 -
DOI:		10.1016/j.foodchem.2020.128304
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean"
Keywords:		Coffea/*chemistry Coffee/*chemistry Color Food Handling Odorants Volatile Organic Compounds/*analysis Coffee Arabica Quaker Roasted coffee;
Notes:		"MedlineRabelo, Mariane Helena Sances Borem, Flavio Meira Lima, Renato Ribeiro de Alves, Ana Paula de Carvalho Pinheiro, Ana Carla Marques Ribeiro, Diego Egidio Santos, Claudia Mendes Dos Pereira, Rosemary Gualberto Fonseca Alvarenga eng England 2020/10/18 Food Chem. 2021 Apr 16; 342:128304. doi: 10.1016/j.foodchem.2020.128304. Epub 2020 Oct 6"