CHEMICAL COMPOSITION OF CONILON COFFEE IN DIFFERENT DEGREES OF ROASTING
Authors
Evandro Afonso do Nascimento
Universidade Federal de Uberlândia
Francisco José Tôrres de Aquino
Universidade Federal de Uberlândia
Priscila Mendes do Nascimento
Universidade Federal de Uberlândia
Roberto Chang
Universidade Federal de Uberlândia
Sérgio Antônio Lemos de Morais
Universidade Federal de Uberlândia
Abstract
The current work studies the chemical composition and odorific potencial of roasted Coffea Canephora var. conilon from Espirito Santo state, Brazil. The coffee samples were roasted at three degrees: light, medium and dark. The light roast presented a more accentuated acid character, higher percentage of both total soluble solids and total polysaccharides. The dark roast presented higher contents of insoluble solids, lignin and lipids when compared to the other roasts and these contents increased with the roast degree.
Keywords: Conilon coffee, roasting, chemical composition.
Author Biographies
Evandro Afonso do Nascimento, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Francisco José Tôrres de Aquino, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Priscila Mendes do Nascimento, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Roberto Chang, Universidade Federal de Uberlândia
Instituto de Química - IQUFU
Sérgio Antônio Lemos de Morais, Universidade Federal de Uberlândia
