Vincent, J.C. Barel, M. Challot, F.

Contribution a l'etude des feves defectuenses du café vert - Paris (Francia) 1976 - p. 133-140

++Ilus. 5 ref. Sum. (En, Fr)

We have stated previously that stinkers showed variations in contents and ratio of ethanol and methanol. Unfortunately, if the chromatographic analysis of such a sample containing these beans only is possible by using head space analysis, it is not possible anymore to obtain correct spectra by using mass spectrometry, which is generally less sensitive. Also we have changed the technique for regaining the aroma by trapping which has proven to be practicable and most efficient for the study of such poor samples


FERMENTACION
PROCESAMIENTO
GRANOS
ANALISIS QUIMICO
CROMATOGRAFIA
PROPIEDADES ORGANOLEPTICAS
CALIDAD
CAFE VERDE
DEFECTOS DEL GRANO
ANALISIS DEL GRANO

633.73063 / C714 1975