Simulacion de defectos en cafe

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  • Publicado : 23 de noviembre de 2010
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MATRIZ DE SIMULACION DE DEFECTOS EN ANALISIS DE CAFE

|DEFECTO INGLES |DEFECTO ESPAÑOL |REFERENCIA |PREPARACION |EJEMPLO ||Winey |Vinoso |Sweet wine | |Fermented cocoa beans, old apple |
| | || |cider, fermented grapes |
|Tobacco |Tabaco |Unflavored tobacco; | |Orange Pecoe tea,paprika, Marlboro|
| | |flavored vs cigarette | |Cigarettes |
| ||tobacco | | |
|Sweet |Dulce |Sucrose (see prep) |5 % in water|Dextrose, glucose |
|Sour | |Citric acid, Vinegar, |0.1% in water |Unripe fruits; Citrus fruits; Sour |
| ||Lactic acid | |milk |
|Sharp | |Acetic Acid |.25% distilledwhite vinegar, |Vinegar |
|Santos | |Moderate roast Santos | |Maxwell House coffee || | |beans | | |
|Rubbery | |Methylallyltrisulfide; |(1) "Captax" Methyl allyl trisulfide |Rubber tires, synthetic rubber, |
| | |Mercaptobenzothiazole. |=0.5 ppm (aroma only); (2) Ethyl |balloons...
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