Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/4034
Título: Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão
Autor: Marques, João Manuel Simões da Silva
Orientador: Almeida, Maria Helena Guimarães
Brazão, Ana Cristina
Palavras-chave: roasted coffee
shelf-life
sensory analysis
physical-chemical analysis
aging
Data de Defesa: 2011
Editora: ISA/UTL
Citação: Marques, João Manuel Simões da Silva - Transformações físico-químicas e sensoriais durante o envelhecimento de café torrado em grão. Lisboa: ISA, 2011
Resumo: The aging process of commercial roasted coffee, throughout its shelf-life, is little known. In this work we studied a commercial blend of roasted coffee beans during their shelf-life, in order to understand the changes that occur at the sensory and physico-chemical composition, and to identify possible indices of aging. Samples with 0, 6, 12, 18 and 24 months of storage were subjected to descriptive sensory analysis and physical-chemical (moisture content, aqueous extract, fat, fatty acids, color, titratable acidity, pH, peroxide, caffeine and trigonelline). It was concluded that aging was developed in two main phases. In the first (up to 12-18 months), the characteristic flavor, color, body and bitterness intensity decreased but acidity, peroxides, the metallic flavor, color, and trigonelline increased, mainly due to the hydrolysis reactions fat. In the second phase (18-24 months) continued to increase the humidity and the rancid flavor, the bitterness seems to have diminished. The fat changes have evolved in relation to the previous phase, being particularly evident the effects of oxidation reactions, which determined, sensory, the end of life of the blend studied.
Descrição: Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/4034
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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