Composición química asociada al perfil de taza de un café especial variedad Castillo® proveniente de Barbosa Antioquia y beneficiado bajo diferentes procesos de fermentación

Abstract

l café es uno de los productos básicos más comercializados, cuya producción ha aumentado de manera constante a lo largo de los años. Se estima que la producción actual es de 176,1 millones de toneladas a nivel mundial, siendo Brasil, Vietnam y Colombia los principales productores. Este aumento en la producción está asociado al creciente interés de los consumidores por los cafés especiales, orgánicos, de comercio justo, amigables con el medio ambiente y con beneficios para la salud; entre otras tendencias que se viene tomando los mercados mundiales. El objetivo de este estudio fue Identificar la composición química y calidad sensorial del café obtenido por diferentes métodos de proceso (seco, semi-seco y húmedo). Se evaluó el efecto de los métodos de procesamiento sobre el café (C. Arábica) variedad Castillo® cultivada en Antioquia (Colombia), para lo cual se realizaron 20 análisis químicos al café verde que comprenden: compuestos volátiles y compuestos nutricionales (ácidos orgánicos, ácidos clorogénicos, carbohidratos, cafeína y minerales), y se relacionaron con el perfil de taza del café tostado. Posteriormente, se analizaron los datos agrupados en tres grupos: a) compuestos volátiles y perfil de taza, b) compuestos nutricionales y perfil de taza, analizados mediante un análisis de componentes principales (ACP) y c) ácidos clorogénicos en café verde y perfil de taza mediante un análisis de estadística descriptiva. En el grupo “a” dos CP explicaron aproximadamente el 64,18% de la variación total, mientras que en el grupo “b” la distribución de las varianzas de los componentes resultantes de los tres primeros CP explicó el 100% de la variabilidad. El ACP mostró que el método de procesamiento en seco presenta una diferencia significativa en cuanto a su perfil químico y sensorial con respecto a los otros métodos evaluados y es una herramienta que permitirá tomar elecciones más asertivas al momento de elegir un método de procesamiento.

Abstract: 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.

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