INDIRECT DETERMINATION OF THE DEGREE OF ROAST IN COFFEE

被引：13

作者：

NEHRING, UP ^{[1
]}

MAIER, HG ^{[1
]}

机构：

[1] TECH UNIV BRAUNSCHWEIG,INST LEBENSMITTELCHEM,SCHLEINITZSTR 20,W-3300 BRAUNSCHWEIG,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 195卷 / 01期

关键词：

D O I：

10.1007/BF01197837

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method is presented that allows the indirect determination of the organic roasting loss (ORV) in unknown coffee samples. After determination of the relative contents of both enantiomers of alanine, leucine, phenylalanine and glutamic acid by capillary gas chromatography, the ORV can be calculated with high precision using an equation derived by multiple correlation. This method is independent of roasting temperature, roasting process duration, variety of the coffee plant and steam pretreatment of the green coffee.

引用

页码：39 / 42

页数：4

共 9 条

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