Relationship between the physical-chemical and chemical composition of green coffee and the quality of coffee beverage I - Polyphenoloxidase and peroxidase activity, color index and titratable acidity

Abstract

The polyphenoloxidase and peroxidase activity, titratable acidity and color index values on green coffee classificated by sensorial evaluation ("cup test") as strictly soft, soft, softish, hard, "riada" and "rio" beverages for the purpose of determining an objective method of evaluating green coffee quality. It was concluded that: a) polyphenoloxidase and peroxidase activity color index increases while acidity values decreases with coffee quality improvement; b) green coffee quality can be determined by polyphenoloxidase activity and color index.