บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Characterisation of mouldy/earthy defect in green Mexican coffee.

Cantergiani, E.; Brevard, H.; Amado, R.; Krebs, Y.; Feria-Morales, A.; Yeretzian, C.;

Dix-huitieme Colloque Scientifique International sur le Cafe, Helsinki, Finland, 2-8 aout 1999. Year: 1999 Pages: 43-49 Ref: 21 ref.

1999

บทคัดย่อ

Characterisation of mouldy/earthy defect in green Mexican coffee.

 

The quality of coffee can be severely affected by off-flavours. A Mexican coffee (arabica) with a pronounced earthy/mouldy off-flavour was investigated, and compared to a reference from the same origin. The culprits are identified by gas chromatography-olfactometry, isolated by preparative GC, and characterized by GC-MS. Six substances contributed to this off-flavour. Geosmin, MIB, 2,4,6-TCA were found to be the main culprits, while methoxy pyrazines (2-methoxy 3-isopropyl/ 3-sec-butyl/ 3-isobutyl pyrazine) contributed to a lesser extent to the earthy/green undertone. The occurrence of this off-flavour is believed to be linked to the dry postharvest treatment.