2013
DOI: 10.1080/10942912.2011.573114
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Abstract: The chemical parameters pH, soluble solids, caffeine, trigonelline, total chlorogenic acids, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-Oferuloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica (C. arabica)and Robusta (C. canephora) green coffees in order to determine discrimination paramet… Show more

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Cited by 40 publications
(28 citation statements)
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“…The sampling process began with the selection of green coffee bags (PSCB N8 36/02 2002;Bicho et al 2011), at random (a minimum of 10% of the lot). The selected bags were separated from the lot and 30^6 g of coffee was collected (in triplicate from the top, middle and bottom of the bag).…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…The sampling process began with the selection of green coffee bags (PSCB N8 36/02 2002;Bicho et al 2011), at random (a minimum of 10% of the lot). The selected bags were separated from the lot and 30^6 g of coffee was collected (in triplicate from the top, middle and bottom of the bag).…”
Section: Methodsmentioning
confidence: 99%
“…The selected bags were separated from the lot and 30^6 g of coffee was collected (in triplicate from the top, middle and bottom of the bag). After extraction and homogenization, the portions were mixed together, for an overall take of green coffee, with a minimum mass of 1.5 kg (Bicho et al 2011). Arabica and Robusta green coffee samples were, therefore, roasted using the highest temperature (220^108C) applied in classical coffee burning and considering three browning times (7, 9 and 11 min).…”
Section: Methodsmentioning
confidence: 99%
“…The content of total CGA in Robusta green coffee remains ca. 25% higher than in the Arabica green coffee (Bicho et al, 2013a).…”
Section: Chemical Parametersmentioning
confidence: 95%
“…Quality assessment of coffee genotypes at a chemical level can also be used, namely for identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans, identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans, identification of chemical clusters discriminators of Arabica and Robusta green coffee and impact of roasting time on the sensory profile of Arabica and Robusta coffee (Bicho et al, 2010(Bicho et al, , 2011a(Bicho et al, ,b, 2012(Bicho et al, , 2013a. In this work a synopsis of the most useful parameters to assess coffee quality is presented following a technological perspective.…”
Section: Introductionmentioning
confidence: 99%
“…Coffee acidity depends on a wealth of variables, including the geographic origin of green coffee beans, fruit maturity stage, harvest process, weather conditions during harvesting and drying, and post-harvest processing. Additionally, coffee acidity might also be determined by growth conditions, such as altitude and shading, but Robusta coffees are considered to have low acidity, unlike the Arabica coffees (Bicho et al, 2013b). When pH is lower than 4.9 the drink tastes too acidic, but if that value surpasses 5.2, it might become bitter (Bicho et al, 2013a).…”
Section: Coffee Bean Cup Quality and Possible Effects Of Environmentmentioning
confidence: 99%