Influence of the defect beans on the quality of organic coffee (Coffea arabica L. ) / InfluÃncia dos grÃos defeituosos na qualidade do cafà orgÃnico

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

Research has shown that the defects of coffee have a chemical composition different from healthy beans and that depending on the amount and intensity of the present defects a drastic reduction in the quality of the produce may take place. On the other hand, organic coffees have been marketed as distinct coffee reaching higher prices relative to that of special coffees. The present work was designed to evaluate the impact brought about by the presence and absence of intrinsic defects in the sensorial, physical, chemical and microbiological characteristics of organic coffee. The analysis of the results showed that absence of the defects immature and stinker is essential when the production special coffee is aimed at. The determination of electric conductivity of beans stands out among the chemical analyses, pointing out increased cell destructuration in the samples with defects. The defects are the part most vulnerable to the occurrence of fungi, including the potentially OTA- producing fungi.

ASSUNTO(S)

coffee; quality; beans ciencia e tecnologia de alimentos cafà orgÃnico qualidade; grÃos

ACESSO AO ARTIGO

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