Composición química asociada al perfil de taza de un café especial variedad Castillo® proveniente de Barbosa Antioquia y beneficiado bajo diferentes procesos de fermentación
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Acosta Arbeláez, Johanna Marcela
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Coffee is one of the most traded commodities, whose production has steadily increased over the years. Current production is estimated to be 176.1 million tons worldwide, with Brazil, Vietnam and Colombia being the main producers. This increase in production is associated with the growing interest of consumers for specialty coffees, organic, fair trade, environment-friendly, and with health benefits; among other trends taking place in world markets. The aim of this study was to identify the chemical composition and sensory quality of the coffee obtained by different process methods (dry, semi-dry and wet). The effect of the processing methods on the Castilla® variety coffee (C. Arabica) cultivated in Antioquia (Colombia) was evaluated, for which 20 chemical analyzes were carried out on green coffee that includes; volatile compounds and nutritional compounds (organic acids, chlorogenic acids, carbohydrates, caffeine and minerals) and were related to the cup profile of roasted coffee. Afterwards, the data were analyzed by grouping them into three groups: a) volatile compounds and cup profile, b) nutritional compounds and cup profile, analyzed by principal component analysis (PCA) and c) chlorogenic acids in green coffee and cup profile in roasted coffee using descriptive statistical analysis. In group “a”, two PCs explained approximately 64.18% of the total variation, while in group “b” the distribution of the variances of the components resulting from the first three PCs explained 100% of the variability. The PCA showed that the dry processing method presents a significant difference in terms of its chemical and sensory profile with respect to the other evaluated methods and it is a tool that will allow making more assertive choices when choosing a processing method