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This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.
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참고문헌 (47)
참고문헌 신청
Akiyama M / 2008 / Characterization of headspace aroma compounds of freshly brewed Arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee / J. Food Sci. 73:335~346
Akiyama M / 2007 / Analysis of the headspace volatiles of freshly brewed Arabica coffee using solid-phase micro extraction / J. Food Sci. 72:388~396
Baggenstoss J / 2008 / Coffee roasting and aroma formation: Application of different time-temperature conditions / J. Agr. Food Chem. 56:5836~5846
Bravo J / 2012 / Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds / J. Agr. Food Chem. 60:12565~12573
Buratti S / 2014 / Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis / J. Sci. Food Agr. 95:2192~2200
Akiyama M / 2007 / Analysis of the headspace volatiles of freshly brewed Arabica coffee using solid-phase micro extraction / J. Food Sci. 72:388~396
Baggenstoss J / 2008 / Coffee roasting and aroma formation: Application of different time-temperature conditions / J. Agr. Food Chem. 56:5836~5846
Bravo J / 2012 / Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds / J. Agr. Food Chem. 60:12565~12573
Buratti S / 2014 / Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis / J. Sci. Food Agr. 95:2192~2200
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