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Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/348788
pp.89-99
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.
Introduction
Materials and Methods
Coffee samples
Chemicals
Determination of moisture content
Determination of true and bulk density
Roasting and grinding
Color measurement
Simultaneous determination of caffeine, caffeoylquinicacid (CQA) and trigonelline
Quantification of 3-CQA and 4-CQA isomers
Determination of total phenolic content
Determination of antioxidant properties
Determination of total titratable acidity and pH
Statistical analyses
Results and Discussion
Moisture content, density and color of raw coffee
Total titratable acidity of raw coffee
Caffeine and trigonelline contents of raw coffee
Total phenolics, caffeoylquinic acid content and antioxidantactivities of raw coffee
Moisture content, density and color of roasted coffee
Total titratable acidity and pH of roasted coffee
Caffeine and trigonelline contents of roasted coffee
Total phenolics, caffeoylquinic acid contents andantioxidant activities of roasted coffee
Conclusions
References
