Acknowledgments
The authors would like to thank Professor José Mauro Costa Monteiro (Minas Gerais, Brazil) and Mr. Robert Machtans Junior from Cocam Cia. de Café Solúvel e Derivados (São Paulo, Brazil)
for generously providing the coffee samples. The financial support of the National Council for Technological Development (CNPq),Consórcio Brasileiro de Pesquisa e Desenvolvimento do Café
(CBP&D)/EMBRAPA (Brazil) and Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) is acknowledged.