The Coffee Board of Kenya Monthly Bulletin November 1993

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1993
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Abstract
In the classical coffee liquoring by the trade, it may be necessary to institute occasional quality arbitration either between the coffee farmer and the buyer or between one trader and another in circumstances of conflicting liquoring reports. This is mainly due to the inherent subjectivity of the liquoring method. Objective coffee quality evaluation especially by the use of chemical indices may still be a long way off, but the elucidation of chemical bean constituents responsible for the important aroma notes is definitely a laudable step towards the realization of this goal. Modern sophistry in analytical instrumentation towards the achievement of higher sensitivities will enable detection and quantification of the extremely low olfactory thresholds of most of the aroma producing chemicals.
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Bulletin, 58 (685), pp. 1645-1664
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