coffee exhibited positive coefficients. Reports regarding the total carbohydrate content in roasted defective and non-defective coffees are scarce in the literature. Vasconcelos et al. [25] found higher concentration of total carbohydrates in both crude and roasted non- defective coffee, which is in agreement with the results found in this study. However, the contents were estimated by difference. In terms of sucrose, previous studies have reported higher levels of sucrose in non-defective beans in comparison to defective ones, but after roasting, only traces were found in either defective or non- defective coffees. Low sucrose levels in immature crude beans are associated with bean maturation, whereas in the case of black and sour beans, are due to loss by fermentation [25].
A characteristic FTIR band associated with lipids occurs at 1740 cm À 1 (C¼ O stretching in esters). Results presented in Fig. 3a and b, from 1722 to 1759 cmÀ 1,showpositivecoefficients for non- defective and light sour coffees and negative for dark sour coffee. Non-zero coefficients at regions 2810–2833 cmÀ 1 and 2908– 2920 cm À 1 were associated with symmetric and asymmetric C–H