Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café

dc.contributor.author	Moreira, R. F. A.
dc.contributor.author	Trugo, L. C.
dc.contributor.author	Maria, C. A. B. de
dc.date.accessioned	2022-04-07T10:38:17Z
dc.date.available	2022-04-07T10:38:17Z
dc.date.issued	1997
dc.identifier.citation	MOREIRA, R. F. A.; TRUGO, L. C.; MARIA, C. A. B. Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café. Química Nova, São Paulo, v. 20, n. 1, p. 5-8, 1997.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40421997000100002	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13430
dc.description.abstract	The combination of high performance exclusion chromatography (HPEC) and gas chromatography (GC) was applied to the analysis of six coffee samples that were previously characterized by sensory tests as of good or poor quality. The data obtained by the two techniques were statistically evaluated by "Principal Components Analysis" (PCA) using selected peak areas. The results showed the potential of the described techniques for coffee analysis. The HPEC technique monitored with the U.V. detector at 272 nm and followed by PCA may be correlated with sensorial data, particularly if a wider group of samples is used.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Sociedade Brasileira de Química	pt_BR
dc.relation.ispartofseries	Química Nova;v.20, n.1, 1997
dc.rights	Open Access	pt_BR
dc.subject	Coffee quality	pt_BR
dc.subject	High performance exclusion chromatography	pt_BR
dc.subject	Principal components analysis	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café	pt_BR
dc.type	Artigo	pt_BR