Quality assessment of coffee beans with ESR and Gamma-ray irradiation
作者： Motoji Ikeya , Folho O. Baffa , Sergio Mascarenhas
DOI: 10.1016/0883-2889(89)90067-1
关键词: Radical 、 Electron paramagnetic resonance 、 Nuclear chemistry 、 Organic chemistry 、 Irradiation 、 Gamma ray irradiation 、 Quality assessment 、 Decomposition 、 Radical formation 、 Unsaturated fatty acid 、 Chemistry
摘要: Abstract Peroxy radical formation in raw coffee beans of different qualities and origins from all over the world has been studied with electron spin resonance (ESR) analysis. The γ-ray equivalent absorbed dose (ED) which creates same concentration radicals is obtained by additive irradiation beans. ED cup quality somewhat inversely related suggesting that peroxidation unsaturated fatty acid indicative degree aromatic decomposition rancidity.
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