Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [Correla??o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discrimina??o através da análise por componentes principais]

Arruda N.P.; Hovell A.M.C.; Rezende C.M.; Freitas S.P.; Couri S.; Bizzo H.R.

首页> 外文期刊>Quimica nova >Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [Correla??o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discrimina??o através da análise por componentes principais]

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Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [Correla??o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discrimina??o através da análise por componentes principais]

机译：干，半干和湿法加工的巴西阿拉比卡咖啡中前体与挥发物之间的相关性，并通过主成分分析进行鉴别o通过主成分分析]

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The influence of pre-processing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated with volatiles formed during roasting. Reducing sugars and free aminoacids were highest for natural coffees whereas total sugars, chlorogenic acids and trigonelline were highest for washed coffees. The highest correlation was observed for total phenolics and volatile phenolics (R= 0.999). Experimental data were evaluated by Principal Components Analysis and results showed that washed coffees formed a distinct group in relation to semi-washed and natural coffees.

机译：评估了阿拉比卡咖啡豆的预处理对挥发性前体成分（包括糖，绿原酸，酚类，蛋白质，氨基酸，松柏油碱和脂肪酸）组成的影响，并将其与烘焙过程中形成的挥发性物质相关联。天然咖啡的还原糖和游离氨基酸含量最高，而水洗咖啡的总糖，绿原酸和松果碱含量最高。总酚和挥发性酚的相关性最高（R = 0.999）。通过主成分分析评估了实验数据，结果表明，相对于半咖啡和天然咖啡，水洗咖啡形成了一个独特的群体。

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来源
《Quimica nova》 |2012年第10期|共8页
作者
Arruda N.P.; Hovell A.M.C.; Rezende C.M.; Freitas S.P.; Couri S.; Bizzo H.R.;
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正文语种 por
中图分类化学;
关键词
Aroma precursors; Pre-processing of coffee; Volatiles;

机译：香气的前体;咖啡的预处理;挥发物;

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1. Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [Correla??o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discrimina??o através da análise por componentes principais] [J] . Arruda N.P., Hovell A.M.C., Rezende C.M., Quimica nova . 2012,第10期

机译：干，半干和湿法加工的巴西阿拉比卡咖啡中前体与挥发物之间的相关性，并通过主成分分析进行鉴别o通过主成分分析]
2. Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [J] . Arruda Neusa P., Bizzo Humberto R., Couri Sonia, Quimica nova . 2012,第10期

机译：干，半干和湿法加工的巴西阿拉比卡咖啡中前体与挥发物之间的相关性，并通过主成分分析进行区分
3. Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [J] . Arruda Neusa P., Bizzo Humberto R., Couri Sonia, Quimica nova . 2012,第10期

机译：干，半干和湿法加工的巴西阿拉比卡咖啡中前体与挥发物之间的相关性，并通过主成分分析进行区分
4. Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [O] . Neusa P. Arruda, Ana M. C. Hovell, Claudia M. Rezende, 2012

机译：干，半湿，湿法加工的巴西阿拉比卡咖啡中的前体与挥发物之间的相关性和通过主成分分析的鉴别

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