Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

dc.contributor.author	Bandeira, Raquel D. C. C.
dc.contributor.author	Toci, Aline T.
dc.contributor.author	Trugo, Luiz C.
dc.contributor.author	Farah, Adriana
dc.date.accessioned	2022-04-11T09:08:35Z
dc.date.available	2022-04-11T09:08:35Z
dc.date.issued	2009
dc.identifier.citation	BANDEIRA, R. D. C. C. et al. Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace. Química Nova, São Paulo, v. 32, n. 2, p. 309-314, 2009.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422009000200008	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13447
dc.description.abstract	About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P), green (V) and sour (A) defective beans which are known to contribute considerably for cup quality decrease. Data on the volatile composition of Brazilian defective coffee beans are scarce. In this study, we evaluated the volatile composition of immature, black-immature, black defective beans and PVA compared to good quality beans. Potential defective beans markers were identified.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.publisher	Sociedade Brasileira de Química	pt_BR
dc.relation.ispartofseries	Química Nova;v.32, n.2, 2009
dc.rights	Open Access	pt_BR
dc.subject	Defective coffee beans	pt_BR
dc.subject	Coffee flavor	pt_BR
dc.subject	Volatile compounds	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace	pt_BR
dc.type	Artigo	pt_BR