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Evaluación del perfil aromático de café colombiano de distintas zonas y épocas de cosecha, usando de nariz electrónica y análisis estadístico multivariado

dc.rights.licenseAtribución-SinDerivadas 4.0 Internacional
dc.contributor.advisorDíaz Moreno, Amanda Consuelo
dc.contributor.advisorZuluaga Domínguez, Carlos Mario
dc.contributor.authorDiaz Villamizar, Maria Angelica
dc.date.accessioned2022-08-16T15:10:47Z
dc.date.available2022-08-16T15:10:47Z
dc.date.issued2022-08-15
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/81913
dc.descriptionilustraciones, fotografías, graficas
dc.description.abstractPara evaluar cómo el origen y época de cosecha del café afectan los perfiles de compuestos volátiles, en este estudio se empleó de nariz electrónica y análisis estadístico multivariado para la caracterización de cinco muestras de café colombiano, tostado en grano y tostado molido, recolectadas en distintas épocas de cosecha (junio y diciembre) de tres fincas cafeteras en zonas del país (Caldas, Huila y Sierra Nevada de Santa Marta). Para ello, se estandarizaron los parámetros de operación en una nariz electrónica comercial (10 sensores semiconductores de óxido de metal) para café tostado, variando el tiempo de equilibrio del headspace y flujo de gas. Con estos parámetros estandarizados y junto a análisis fisicoquímicos y sensoriales se describieron las muestras. El análisis de datos se efectuó con análisis univariados y bivariados para los resultados fisicoquímicos, análisis no paramétrico y análisis de correspondencia (AC) para los resultados del panel sensorial, análisis multivariado (análisis de componentes principales (PCA), análisis de clústeres jerárquico (HCA), y análisis factorial multivariante (MFA)) para los resultados obtenidos por la nariz electrónica. Las características aromáticas del café tostado por origen sí permitieron una separación por origen, y la influencia de la época de cosecha se encontró significativa para los parámetros fisicoquímicos, pero no permitió una separación por clases con el perfil aromático. Se observó a través de esta exploración, que la nariz electrónica es una alternativa práctica y confiable de valoración y descripción del perfil aromático para café tostado que puede ser empleada para análisis rutinarios a nivel industrial. (Texto tomado de la fuente)
dc.description.abstractTo evaluate how the origin and harvest time of coffee affect the profiles of volatile compounds, this study used electronic nose and multivariate statistical analysis to characterize five samples of Colombian coffee, roasted beans and ground roasted, collected in different harvest times (June and December) of three coffee farms in areas of the country (Caldas, Huila, and Sierra Nevada de Santa Marta). For this, the operating parameters were standardized in a commercial electronic nose (10 metal oxide semiconductor sensors) for roasted coffee, varying the headspace equilibrium time and gas flow. With these standardized parameters and together with physicochemical and sensory analyses, the samples were described. Data analysis was performed with univariate and bivariate analyzes for the physicochemical results, nonparametric analysis, and correspondence analysis (CA) for the sensory panel results, multivariate analysis (principal component analysis (PCA), hierarchical cluster analysis (HCA), and multivariate factor analysis (MFA)) for the results obtained by the electronic nose. The aromatic characteristics of roasted coffee by origin did allow a separation by classes, and the influence of the harvest season was found to be significant for the physicochemical parameters, but it did not allow a separation by classes with the aromatic profile. Through this exploration, it was observed that the electronic nose is a practical and reliable alternative for the evaluation and description of the aromatic profile for roasted coffee that can be used for routine analyzes at an industrial level.
dc.format.extentxvii, 98 páginas
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::631 - Técnicas específicas, aparatos, equipos, materiales
dc.titleEvaluación del perfil aromático de café colombiano de distintas zonas y épocas de cosecha, usando de nariz electrónica y análisis estadístico multivariado
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.contributor.researchgroupBioalimentos
dc.description.degreelevelMaestría
dc.description.degreenameMagíster en Ciencia y Tecnología de Alimentos
dc.description.researchareaUso de análisis instrumental en evaluación de propiedades sensoriales
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.departmentInstituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisher.facultyFacultad de Ciencias Agrarias
dc.publisher.placeBogotá, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotá
dc.relation.indexedRedCol
dc.relation.indexedLaReferencia
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.agrovocCoffea arabica
dc.subject.agrovocCafé arábica
dc.subject.proposalCafé tostado
dc.subject.proposalÉpoca de cosecha
dc.subject.proposalAnálisis multivariado
dc.subject.proposalNariz electrónica
dc.subject.proposalOrigen
dc.subject.proposalCoffee roasted
dc.subject.proposalHarvest season
dc.subject.proposalMultivariate analysis
dc.subject.proposalElectronic nose
dc.subject.proposalOrigin
dc.subject.unescoInstrumento de medida
dc.subject.unescoMeasuring instruments
dc.title.translatedEvaluation of the aromatic profile of Colombian coffee from different zones and harvest seasons, using electronic nose and multivariate statistical analysis
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
dcterms.audience.professionaldevelopmentEstudiantes
dcterms.audience.professionaldevelopmentInvestigadores
dcterms.audience.professionaldevelopmentMaestros


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