DOCSLIB.ORG

500 Ml 1 Liter

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
500 Ml 1 Liter How do you CoolBrew... hot or iced? 4 CELEBRATING 1 2 0 0 2 1 4 25YEARS 2014 Cold-brewed Coffee Concentrate With 8 different varieties of CoolBrew HOW TO USE: including 3 traditional, non-flavored concentrates and 5 flavors, there is bound to be a CoolBrew just for you. OPEN SQUEEZE POUR It’s a coffeehouse in every bottle. Add water and/or milk. Sweeten to taste. 500 ml MAKES 16 DRINKS Original Mocha Vanilla Chocolate Almond Hazelnut Toasted Almond Decaf 1 liter MAKES 32 DRINKS Original Mocha Vanilla French Roast A New Orleans original since 1989. Fresh coffee FAST. New Orleans Coffee Co. • 4433 Ulloa Street, New Orleans, LA 70119 • 504.488.2665 • www.coolbrew.com S Available in 500 ml only. Available aroma of Hazelnut. 100% all natural. Rich, dark and full-bodied featuring the taste SRP 500ml 5.49 - 6.49 Natural Hazelnut Flavoring Chicory, Coffee, Water, INGREDIENTS: Filtered H Available in 2 sizes: 500 ml and 1 liter Available style Café au Lait. Think bold, but smoother New Orleans- seller. Top Rich, dark and full-bodied. 100% all natural. 10.29 - 9.29 1L SRP 500ml 5.49 - 6.49 Chicory Coffee, Water, INGREDIENTS: Filtered ORIGINAL H IPS & SELLS REFRIGERATED azelnut 120 DAY S 120 DAY H ELF LIFE A New Orleans hot or iced? CoolBrew... you do How Available in 2 sizes: 500 ml and 1 liter Available days for a less sugary version of hot chocolate. 100% all natural. Ideal on chilly selling flavor. Top Rich, dark and full-bodied with notes of chocolate. SRP 500ml 5.49 - 6.49 1L 9.29 10.29 Natural Chocolate Flavoring Chicory, Coffee, Water, INGREDIENTS: Filtered M bodied accented with with bodied accented Rich, dark and full- SRP 500ml 5.49 - 6.49 Chicory, Coffee, Water, INGREDIENTS: Filtered Almond Toasted and Artificial Flavoring Available in 500 ml only. Available almond nutty flavor. O CH A Natural Natural a specially crafted toasty original since 1989. Fresh coffee since 1989. Fresh Available in 2 sizes: 500 ml and 1 liter Available Cheesecake. especially CoolBrew - 100% all natural. Ideal for recipes flavor. Vanilla Rich, dark and full-bodied highlighted with all natural SRP 500ml 5.49 - 6.49 1L 9.29 10.29 Flavoring Natural Vanilla Chicory, Coffee, Water, INGREDIENTS: Filtered V Available in 1 liter only. *160 day shelf life. in 1 liter only. Available beverages. espresso-like Ideal for coffee. premium 100% all natural pure and Bold, strong SRP 1L 11.49 - 12.49 Coffee Water, INGREDIENTS: Filtered Roast* French ANILLA Cold-brewed Coffee Concentrate FAST. Available in 500 ml only. Available 100% all natural. flavor. Mocha blended with a natural, sweet almond Rich, dark and full-bodied. Hand-crafted CoolBrew SRP 500ml 5.49 - 6.49 Natural Almond Flavoring Natural Chocolate and Chicory, Coffee, Water, INGREDIENTS: Filtered Almond C Available in 500 ml only. Available caffeine. reduce but need to Ideal for those who love coffee kick. without the caffeine flavor Full-bodied SRP 500ml 5.49 - 6.49 Chicory Coffee, Decaffeinated Water, INGREDIENTS: Filtered Decaf Calories Serv based on a 2,000 calorie diet. *Percent Daily V Sodium Cholest. T Nutrition Facts Amount/serving Protein T otal Fat otal Carb hocolate Sugars . Size 1 fl oz, 4 2014 25 CELEBRATING YEARS Approx. 16 Servings 1g 1g 3.7mg 0g 0g 0g 2 alues (DV) are Fat Cal. 0 0 1 4 2 0 1 4 C New Orleans %DV* 0% 0% 0% 0% 0% 0% OFFEE New Orleans, LA 70119 C www.coolbrew.com OLD-BREWED 4433 Ulloa Street 4433 Ulloa Street C ON 504.488.2665 C ENTRATE C offee offee C o. .
Load more

Recommended publications
  • Identification of Characterizing Aroma Components of Roasted Chicory
    Article Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX pubs.acs.org/JAFC Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews Tiandan Wu and Keith R. Cadwallader* Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States *S Supporting Information ABSTRACT: The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography−olfactometry (GC−O), aroma extract dilution analysis (AEDA), and gas chromatography−mass spectrometry (GC−MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3- dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5- dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “chicory-like” note was also detected in five different commercial ground roasted chicory products.
    [Show full text]
  • COFFEE COCKTAILS Taylor Fladgate ‘40 Yr
    SWEETS flight of two 18 three 27 four 36 LEMON MERINGUE pâte sucrée, rosemary powder, grapefruit supreme, basil seed, raspberry rose gelée 10 michele chiarlo ‘nivole’ moscato d’asti TIRAMISU CHEESECAKE ladyfinger crust, espresso caramel swirl, marsala reduction, valrhona cocoa 10 taylor fladgate ‘20 yr tawny OATMEAL CREAM PIES oatmeal cookie, cream cheese frosting, mandarin coulis 10 la fleur d’or sauternes CLASSIC CRÈME BRÛLÉE seasonal berries 10 gf robert mondavi moscato d’oro BANOFFEE TART vanilla crust, banana cake, caramel ganache, banana salsa, toffee whipped cream 10 east india ‘solera’ rare cream EARL GREY PANNA COTTA milk jam, huckleberry, cornmeal shortbread cookie 10 gf badia a coltibuono vin santo MOLTEN CAKE candied pecans, maple ice cream, pomegranate coulis, bacon chocolate bark 10 please allow 15 minutes bodegas dios baco oloroso WADUKE ICE CREAM & SORBET vanilla shortbread cookie, berries 10 ARTISAN CHEESES dried fruit, apple butter, crackers, crostini 16 moët & chandon imperial champagne COFFEE & TEA OLD SOUTH CAPPUCCINO chicory espresso, house made cinnamon pecan dust 6 carafe of french press coffee 7 espresso 3.5 rainforest certified coffee 4 cappuccino 5 café latte 5 café mocha 5 freshly steeped pot of tea 4 executive chef Jason Cunningham 19% service charge applies to parties of six or more *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness PORT & MADEIRA COFFEE COCKTAILS taylor fladgate ‘40 yr. tawny’ 55 BREW-TIFUL buttershots, taylor fladgate ‘20
    [Show full text]
  • 500 Ml 1 Liter
    How do you CoolBrew... hot or iced? The Original Cold-Brewed Coffee Concentrate With 8 different varieties of CoolBrew HOW TO USE: including 3 traditional, non-flavored concentrates and 5 flavors, there is bound to be a CoolBrew just for you. It’s a coffeehouse in every bottle. Add water and/or milk. Sweeten to taste. 500 ml MAKES 16 DRINKS Original Mocha Vanilla Chocolate Almond Hazelnut Toasted Almond Decaf 1 liter MAKES 32 DRINKS Original Mocha Vanilla French Roast A New Orleans original since 1989. Fresh coffee FAST. New Orleans Coffee Co. • 4433 Ulloa Street, New Orleans, LA 70119 • 504.488.2665 • www.coolbrew.com New Orleans Coffee Co. 4433 Ulloa Street New Orleans, LA 70119 504.488.2665 How do you CoolBrew... www.coolbrew.com hot or iced? The Original Cold-Brewed Coffee Concentrate ORIGINAL MOCHA VANILLA Chocolate Almond INGREDIENTS: Filtered Water, Coffee, Chicory INGREDIENTS: Filtered Water, Coffee, Chicory, INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate Flavoring Natural Vanilla Flavoring INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate and Natural Almond Flavoring SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 Rich, dark and full-bodied. 100% all natural. Rich, dark and full-bodied with notes of chocolate. Rich, dark and full-bodied highlighted with all natural Rich, dark and full-bodied. Hand-crafted CoolBrew Top seller. Think bold, but smoother New Orleans- Top selling flavor.
    [Show full text]
  • Chicory, Cichorium Intybus
    Did You Know? Chicory, Cichorium intybus ● Common names for chicory include blue sailors, coffeeweed, succory, Italian dandelion, witloof chicory, Belgian endive, French endive. ● Chicory is a perennial in the Aster family with a long tap root and a blue flower. ● The tall flowering stems have blue flowers and produce dandelion-like seeds above low growing foliage. ● Ancient Egyptians grew chicory for medicinal use, a coffee substitute and vegetable crop. ● Traditional medicinal uses varied globally, from malaria treatment in Afghanistan, digestive disorders in Europe, wound healing in Turkey to jaundice in South Africa. The leaves, stem, root and flowers are all used for different preparations. ● The root has up to 40% inulin, which is a type of soluble fiber found in many plants. Chicory root is the main source of inulin used in dietary supplements. It is also used in high fiber, low fat and reduced calorie foods. ● Recent research supports the effectiveness of chicory root a prebiotic, and for improved digestive health and regularity, long term weight management, bone health, blood sugar management and improved metabolic status on blood lipids. ● The dried, roasted, and ground root has long been used as a coffee substitute or coffee extender. ● While ground chicory adds a robust flavor to coffee, it does not contain caffeine. ● Ground chicory has been added to stout beers while brewing for additional flavor. ● In New Orleans, the traditional café au lait is made with rich black coffee, chicory and boiled milk. ● Introduced from Europe, chicory has become naturalized throughout North America. It is listed as a noxious weed in Colorado.
    [Show full text]
  • Coffee with Chicory, Part 1
    Coffee With Chicory In mid-September, 1805, Admiral Lord Nelson set sail from Portsmouth, England, for Trafalgar and his destiny. By that time, his successes and those of Lloyd’s of London were intricately interwoven. The fortunes of each revolved around Britain’s safety and prosperity in connection with its command of the sea. Edward Lloyd’s Coffee House, London, by William Holland (1789) The merchants of Lloyd's, as insurers, were keenly aware of the brave risks which Nelson and the Navy took to protect England’s maritime trade. They also raised money to help the wounded and bereaved after each of the major naval battles. And after the Battle of the Nile in 1798, they also donated a silver dinner service to Nelson "as a small token of their gratitude". Lloyd’s began as Edward Lloyd’s coffeehouse around 1688 in Tower Street, London. There, sailors, merchants and ship owners gathered for coffee and reliable shipping news. This led to insurance deals amongst themselves. How did it all start? Mocha (circa 1800), port city on the Red Sea coast of Yemen It is thought that the renowned Persian philosopher and physician Razi (c. 800 AD) may have been the first writer to mention the coffee plant (native to the similarly sounding Kaffa district of Ethiopia), calling it bunchum. In Ethiopia, coffee was not first brewed to drink. Monks digested the beans whole to aid in wakefulness during prayers. But within a few centuries, al-qahwa was a beverage widely available in the Arab and Persian world. Muslim trade with Venice had brought the custom into southern Europe by the early Renaissance, and the British and Dutch East India companies had brought coffee to England by the 16th Century.
    [Show full text]
  • Taste, Value, and Power in the Third Wave Coffee Market
    A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Fischer, Edward F. Working Paper Quality and inequality: Taste, value, and power in the third wave coffee market MPIfG Discussion Paper, No. 17/4 Provided in Cooperation with: Max Planck Institute for the Study of Societies (MPIfG), Cologne Suggested Citation: Fischer, Edward F. (2017) : Quality and inequality: Taste, value, and power in the third wave coffee market, MPIfG Discussion Paper, No. 17/4, Max Planck Institute for the Study of Societies, Cologne, http://hdl.handle.net/11858/00-001M-0000-002C-AA63-2 This Version is available at: http://hdl.handle.net/10419/156227 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been made available under an Open gelten abweichend von diesen Nutzungsbedingungen die in der dort Content Licence (especially Creative Commons Licences), you genannten Lizenz gewährten Nutzungsrechte. may exercise further usage rights as specified in the indicated licence. www.econstor.eu MPIfG Discussion Paper 17/4 Quality and Inequality Taste, Value, and Power in the Third Wave Coffee Market Edward F.
    [Show full text]
  • The World Coffee Market in the Eighteenth and Nineteenth Centuries, from Colonial to National Regimes
    Working Paper No. 04/04 The World Coffee Market in the Eighteenth And Nineteenth Centuries, from Colonial To National Regimes Steven Topik © Steven Topik Department of History University of California, Irvine May 2004 This paper was presented at the first GEHN Conference, Bankside, London (17-20th September 2003) funded by a Leverhulme Trust Grant: “A Millennium of Material Progress” For more information about the participants and activities of GEHN, go to http://www.lse.ac.uk/collections/economichistory/gehn.html Department of Economic History London School of Economics Houghton Street London, WC2A 2AE Tel: +44 (0) 20 7955 7860 Fax: +44 (0) 20 7955 7730 The World Coffee Market in the Eighteenth and Nineteenth Centuries, from Colonial to National Regimes Steven Topik Introduction This paper is an exploration of the world coffee market in the nineteenth century when world trade expanded some 20 fold. Coffee is often dismissed as a "dessert crop," and an unnecessary luxury. True, it provided no nutrition, but its role in stimulating sociability, labor and diminishing hunger made it vital. Its trade intensified relations between the cultivators in the South and the consumers in the North. In economic terms it was the third most valuable internationally-trade commodity in the world at the end of the nineteenth century. Dominated by European consumption and the production of European colonies at the century's onset, by 1900 the Americas played a central role in both consumption and production. In an era that Eric Hobsbawm has termed "the Age of Empire," in which colonies and international trade were expanding in Asia, Africa, and Oceania, national production came to dominate in the Americas .
    [Show full text]
  • Summer 1 2018
    Allergen Information: Allergy data detailed below has been taken from the supplier of the products. WE CANNOT GUARANTEE THAT ANY OF OUR PRODUCTS ARE 2018 Summer 1 FREE FROM ALLERGENS AS WE USE SHARED EQUIPMENT TO STORE, PREPARE AND SERVE THEM Food Ingredients & If you have a food allergy please talk to a barista about your order. Allergens For all packaged foods including impulse items please refer to the package label for allergen information. Toast, Swirls & Pancakes Wheat flour [WHEAT flour, calcium carbonate, iron, niacin, thiamin], raisins (22%) [raisins, sunflower oil], water, dried cranberries (4%) [cranberries, sugar, sunflower oil], palm oil, free range pasteurised EGG, sugar, yeast, rapeseed oil, dextrose, invert sugar syrup, salt, lemon zest, emulsifiers: mono and diglycerides of fatty acids, esters Luxury Fruit Toast of mono- and diglycerides, sodium stearoyl lactate; colour: carotenes, flour treatment agent: ascorbic acid. For allergens, including cereals containing gluten, see ingredients highlighted in BOLD CAPITALS. May also contain traces of milk, soya and nuts. Wheat flour [WHEAT flour, calcium carbonate, iron, niacin, thiamin], sugar, free range pasteurised EGG, sultanas (5%), palm stearin, rapeseed oil, yeast, ground cinnamon, whey protein concentrate (MILK), water, dextrose, invert sugar, emulsifiers: mono and diglycerides of fatty acids, mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids, sodium stearoyl lactate, Cinnamon Swirl sorbitan monostearate; WHEAT starch, skimmed MILK powder, raising agents: sodium di-phosphates, sodium bicarbonate, calcium phosphates; orange shreds, salt, crème fraîche (MILK), flavourings, colour: carotenes, flour treatment agent: ascorbic acid, glucose syrup, stabilisers: agar, locust bean gum, xanthan gum; acidity regulator: citric acid, orange concentrate, butter (MILK), gelling agent: pectin.
    [Show full text]
  • The Parks Coffee Menu Contents
    THE PARKS COFFEE MENU CONTENTS 04 Our Story Coffee, Tea & Cocoa 07 Parks Coffee Menu 10 Parks Coffee® Fraction Packs / Filter Packs 12 Parks Coffee® Whole Bean / Ground Coffee 13 Parks Coffee® Pod Singles / Bigelow Tea Pod Singles 14 Parks Coffee® Single Cups / Keurig® K-Cup® Packs 15 Mars Drinks® Fresh Packs for FLAVIA® 17 Starbucks® Coffees / National Coffee Brands 18 Espresso Capsules / Liquid Coffees / Hot Chocolate & Cider 19 Parks Iced Teas / Cold Brew Kegs / Tea Bags Cream, Sugar & Condiments 20 Creamer / Fresh Dairy / Sweeteners / Condiments Cold Beverage Options 23 Bottled Water / Enhanced Water / Crystal Light® YOU’LL LIKE US FOR OUR COFFEE. 23 Soft Drinks YOU’LL LOVE US FOR OUR SERVICE. 24 Juice / Milk / Sports Drinks / Energy Drinks Snacks & Food Parks Coffee started with humble origins in the family garage in 1986. 27 Snacks / Snack Bars Today, we import thousands of pounds of coffee on a regular 28 Quick Fixes basis and roast daily at our Roastery in Carrollton, TX. Our family 29 Soups / Candy / Gum & Mints of 400+ team members is committed to delivering you and your 31 Frozen Cookie Dough / Cookies & Baked Goods employees a great cup of coffee, a wide selection of pantry items, Breakroom Supplies and fresh and filtered water and ice, and to do it each and every 33 Cups / Lids day, better than we did the day before. That’s our family promise. 34 Plates / Bowls / Utensils 35 Paper Goods COFFEE • PANTRY • ICE & WATER • SERVICE Brewing Equipment 36 Brewers / Dispensers Ice & Water Service 39 Ice & Water Equipment / Filtration 40 Ice Cleaning & Sanitation GIVE US A BUZZ Toll-Free 800.889.7827 | ParksCoffee.com NOT ALL PRODUCTS AVAILABLE IN ALL MARKETS.
    [Show full text]
  • The Sustainability of Coffee Brewing
    University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Faculty Publications and Other Works -- Engineering -- Faculty Publications and Other Chemical and Biomolecular Engineering Works Spring 5-6-2013 The Sustainability of Coffee Brewing Richard F Simmerman [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_chembiopubs Part of the Biochemistry Commons Recommended Citation Simmerman, Richard F. (2013). The Sustainability of Coffee Brewing. Chemical and Biomolecular Engineering Publications and Other Works. http://trace.tennessee.edu/utk_chembiopubs/97 This Article is brought to you for free and open access by the Engineering -- Faculty Publications and Other Works at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Faculty Publications and Other Works -- Chemical and Biomolecular Engineering by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. The Sustainability of Coffee Brewing Richard Simmerman Introduction: th Whether the first cup of coffee was enjoyed in the 9 - Table 1: Year the first century by Kaldi the goatherd as he was watching over his Coffee House Opened dancing goats in Ethiopia, or in the 11th-century by saint Omar in City Year Ousab, Arabia (Weinberg and Bealer, 2001), over 2.25 billion Mecca <1500 Cairo 1500 cups are consumed daily all around the world (Ponte, 2002). Constantinople 1555 These romantic coffee origin stories aside, there is evidence Oxford 1650 documenting the coffee plant and consumption of coffee, via London 1652 th roasting and brewing, from the mid-15 -century by Sufi ascetics Cambridge Early-1660’s in their monasteries in Yemen (Weinberg and Bealer, 2001).
    [Show full text]
  • Beverage Nutrition Template
    Starbucks Beverage Nutritional Information *Nutritional information for beverages is calculated using Starbucks standard recipes. Values are calculated using Esha Genesis R&D software. Data is rounded to meet current U.S. FDA NLEA guidelines. Due to the hand- crafted nature of these products, nutrient values may vary from those published here. New product introduction, ingredient changes, or recipe changes during the life of this publication may cause this information to be incomplete. Serving sizes may vary from those used to calculate nutrition information. If you have additional questions, please contact a customer care representative at 1-80023LATTE (1-800-235-2883). **Cafeine information is approximate and is based on limited analytical data. These values reflect Starbucks standard brewing methods. Values can vary greatly depending on many factors including the variety of the cofee and the brewing equipment used. The handcrafted nature of our beverages may result in a variation from the reported values. ***Our products are stored and processed in environments where known allergens exist. Product Name INGREDIENT STATEMENT Size Milk Whip and Toppings Extras Serving Size (fl. oz.) Calories Calories from Fat Total Fat (g) Saturated Fat (g) Trans Fat (g) (mg) Cholesterol Sodium (mg) Total Carbohydrates (g) Dietary Fiber (g) Sugar (g) Protein (g) Caffeine (mg) ICE, LEMONADE [WATER, LEMON JUICE, SUGAR, LEMON OIL], CRÈME FRAPPUCCINO SYRUP [WATER, SUGAR, SALT, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN GUM, POTASSIUM SORBATE, CITRIC ACID], STRAWBERRY BASE [RECONSTITUED STRAWBERRY PUREE, WHITE GRAPE JUICE Blended Strawberry Lemonade Tall N/A N/A N/A 12 160 0 0 0 0 0 120 40 0 39 0 0 CONCENTRATE, NATURAL FLAVOR, LYCOPENE COLOR].
    [Show full text]
  • Fraud Investigation in Commercial Coffee by Chromatography
    Food Quality and Safety, 2018, XX, 1–13 doi:10.1093/fqsafe/fyy017 Review Review Fraud investigation in commercial coffee by chromatography Víctor de Carvalho Martins,*,** Ronoel Luiz de Oliveira Godoy,*,** Ana Cristina Miranda Senna Gouvêa,** Manuela Cristina Pessanha de Araujo Santiago,** Renata Galhardo Borguini,** Elaine Cristina de Oliveira Braga,**,*** Sidney Pacheco** and Luzimar da Silva de Mattos do Nascimento** *Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, CEP 23890-000, Seropédica-RJ, Brazil, **Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, CEP 23020-470, Rio de Janeiro-RJ, Brazil, ***Centro de Tecnologia, Instituto de Química, Universidade Federal do Rio de Janeiro, CEP 22290-180, Rio de Janeiro-RJ, Brazil Correspondence to: Víctor de Carvalho Martins. E-mail: [email protected] Received 7 March 2018; Revised 15 May 2018; Editorial decision 28 May 2018. Abstract Coffee is currently the second largest commodity on the world market today, and there is great concern about the quality of the beans exported from producer countries to Europe and USA. Practices such as using blends of different species and adding low-cost raw materials, such as chicory, corn, and soybean, impair the sensory and functional characteristics of the drink made from roasted and ground coffee beans. There is a need to adopt more efficient analytical methods than the microscopy technique currently used. The first chromatographic method used to determine fraud
    [Show full text]