Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

• Ano de defesa: 2015
• Autor(a) principal: Henao, Carolina Pérez [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Tecnologia de alimentos; Café; Ultrasson
• Link de acesso: http://hdl.handle.net/11449/127892

Decaffeinated coffee market has achieved significance and relevance, nevertheless, methods of caffeine extraction may eventually result in loss of chemical compounds, like chlorogenic acids, carbohydrates, trigonelline and proteins, which are important for taste formation, fragrance and aroma and which are determinant for the coffee beverage quality, as well as, loss of antioxidants compounds in coffee, which may be associated to healthy benefits. The purpose of this study was to evaluate the impact of an alternative decaffeination process, using water as solvent, and assisted with high intensity ultrasound applied to coffee beans Arabica variety, on the physical characteristics (dimensions, particle size distribution, sphericity and density) and on the contents of caffeine, chlorogenic acids, sugars and total lipids, as well as, to evaluate the sensory profile of decaffeinated coffee using the Optimized Descriptive Profile method. Results were compared to the decaffeinated coffee obtained from both organic solvent (dichloromethane) extraction and water extraction without using ultrasound. In order to achieve such goals, judges were selected based on their sensory analysis skills and then trained to improve repeatability and consensus, resulting in a trained group with a very satisfactory performance for coffee evaluation. For raw material and decaffeinated coffee, a HPLC-MS protocol was developed and tested aiming to quantify caffeine and chlorogenic acids; in addition, a mass spectrometry protocol was developed in order to identify main isomers of chlorogenic acids (3-CQA, 4-CQA and 5-CQA). The results showed that water ultrasound-assisted decaffeinated coffee had no significant losses for the contents of sugars, lipids, 3-CQA and 4-CQA, and the physical dimensions of the coffee beans (width and thickness) were not affected. The sensory profile did not show differences in its descriptors relative to the raw material coffee, excepted for...