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Contribution a l'etude des feves defectuenses du café vert

by Vincent, J.C; Barel, M; Challot, F; Association Scientifique Internationale du Café, Paris (Francia); 7. Colloque International sur la Chimie des Cafes Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 9-14 Jun 1975.
Publisher: Paris (Francia) 1976Description: p. 133-140.Subject(s): FERMENTACION | PROCESAMIENTO | GRANOS | ANALISIS QUIMICO | CROMATOGRAFIA | PROPIEDADES ORGANOLEPTICAS | CALIDAD | CAFE VERDE | DEFECTOS DEL GRANO | ANALISIS DEL GRANO | FERMENTATION | PROCESSING | GRAIN | CHROMATOGRAPHY | ORGANOLEPTIC PROPERTIES | QUALITY | FERMENTATION | TRAITEMENT | GRAIN | CHROMATOGRAPHIE | PROPRIETE ORGANOLEPTIQUE | QUALITESummary: 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
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++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

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