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Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee

Published online by Cambridge University Press:  01 June 2009

David A. Pink ,
Lucie Hamboyan  and
Helen Aboud
David A. Pink
Affiliation:
Theoretical Physics Institute, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Lucie Hamboyan
Affiliation:
Department of Nutrition and Consumer Studies, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Helen Aboud
Affiliation:
Department of Nutrition and Consumer Studies, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
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Summary

Ultraviolet spectra of solutions of instant and filter coffees have been analysed as a linear combination of component Gaussian bands. We show that the ratio, R′, of two of these bands, one at 329 nm due almost entirely to chlorogenic acid, and the other at 272 nm due to a coffee component not appearing in the chlorogenic acid spectrum, is analogous to the ratio R (Hamboyan et al. 1989). The use of R which is easier to measure than R′ has therefore been justified on physical grounds, based on the existence of component spectral bands. Filter coffees appeared to exhibit behaviour similar to that of instant coffees.

Type
Original articles
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 749 - 754
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

REFERENCES

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