Electron paramagnetic resonance (EPR) is a well-known method for its sensitivity and accuracy in irradiated food detection. Our goal is to analyse the irradiated green coffee by EPR. Arabica beans and grounded coffee was electron beam irradiated up to 40 kGy. The EPR spectra and time dependence of signals were studied. Results were analysed with respect to find a possibility to identify irradia...

Infrared-photoacoustic spectroscopy (IR-PAS) and partial least squares (PLS) were tested as a rapid alternative to conventional methods evaluate the proportion of coffee defects in roasted ground coffees. Multiproduct multivariate calibration models obtained from spectra healthy beans Coffea canephora C. arabica (Arabica) blends composed defective Arabica different proportions. The blends, name...

Arabica coffee (Coffea arabica) is one of the most popular coffees among Acehnese, an ethnic group from Aceh, Indonesia. The amount consumed directly proportional to waste produced. Spent grounds are residue obtained during brewing process. can be utilized by converting them into active charcoal adsorbents. This study aimed produce activated spent arabica (SACG), utilize it as ingredient in liq...

Considering the productive potential of arabica coffee in the Rio de Janeiro State and the shortage of breeding programs for this species in the state, this study aimed to evaluate the vegetative and productive characteristics of 25 arabica coffee genotypes to indicate 1 or more varieties for the northwest Rio de Janeiro region. The experiment was in Varre e Sai, RJ, Brazil, and plants were pla...

Volatile compounds in fifty-eight Arabica roasted coffee samples from Brazil were analyzed by SPME-GC-FID and SPME-GC-MS, and the results were compared with those from sensory evaluation. The main purpose was to investigate the relationships between the volatile compounds from roasted coffees and certain sensory attributes, including body, flavor, cleanliness and overall quality. Calibration mo...

Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefore, its fast and reliable measurement is necessary. This study evaluated the feasibility of near infrared (NIR) spectroscopy and chemometrics for rapid and non-destructive prediction of MC in intact green coffee beans of both Coffeaarabica (Arabica) and Coffeacanephora (Robusta) species. Diffuse ...

Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitat...

One of the biggest threats to coffee growers in East Africa are emerging vascular wilt diseases (tracheomycosis) caused by Fusarium spp. Many Trichoderma species are known to be natural antagonists of these pathogens and are widely used in biological control of fungal plant diseases. More recently, several Trichoderma spp., which exhibited high antifungal activity have been isolated as endophyt...

Climate plays important role in production of coffee. Adequate quantum and timely receipt of blossom rainfall for flowering and subsequent backing showers influence the berry set and yield of coffee. Harvesting of Arabica coffee in Kerala State with humid tropical climate in India is done by December-January and harvesting of Robusta coffee is taken up during January-February. In this paper, at...

The genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important Aspergillus species in terms of the risk of presenting mycotoxins belong to the genera Aspergillus Section Circumdati and Section Nigri. The purpose of this study was to a...