The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be preserved or transformed in stages such as mucilage fermentation, and are the basis for the beverage attributes. This study evaluated three degrees of maturity and their comportment in fermentation under two temperatures and two-time extensions, establishing their sensory and chemical characteristics through analytical techniques such as liquid and gas chromatography. The effect of the prolongation time was evidenced for oxalic, quinic, citric acids, glucose, and fructose in two of the three degrees of maturity evaluated. The interaction of the process conditions increased the content of fructose and glucose in one of the states, being more evident at 20 °C. The treatments associated with the most advanced stage of maturity and with higher temperature decreased the scores of five sensory attributes and the fructose content increased by 48.50% and the glucose content increased by 47.31%. Advanced stages of maturity preserve quality standards, but their performance can be differential in postharvest processes, especially in those that are beyond the standards, such as those involving prolongations in different processes such as fermentation.
En Colombia, el proceso de poscosecha más frecuente es el denominado beneficio por vía húmeda, que da origen a cafés suaves lavados. Actualmente existe una tendencia emergente en la búsqueda de perfiles sensoriales diferenciados y esto ha incrementado el interés en cafés procesados por vía seca que dan como resultado los cafés naturales. Con el fin de conocer el efecto del cambio en el orden del tipo de secado de cafés naturales, se evaluaron cuatro tratamientos: secado solar 100%; secado mecánico 100%; secado al sol con disminución del porcentaje inicial de humedad al 40% y finalizando con secado mecánico, y café secado mecánico con disminución del porcentaje inicial de humedad al 40% finalizando con secado solar. Para cada uno de los tratamientos se realizó la evaluación sensorial con el protocolo SCA (Specialty Coffee Association) y la determinación de la composición química mediante la técnica de espectroscopia infrarrojo cercano NIRS. El tiempo promedio del secado solar 100% fue de 14 días, para el secado mecánico 8 días y, para los tratamientos asociados a combinaciones y cambios, estuvo en 12 días. No hubo diferencias entre tratamientos para el puntaje total SCA, se obtuvo un puntaje promedio de 82,90 con máximo de 84,92 puntos. El atributo fragancia/ aroma fue diferente a favor del secado mecánico con un valor promedio de 8,01 y el contenido del ácido graso palmítico fue de 40,11% para el tratamiento de secado 100% solar con respecto al secado mecánico de 38,69%.
The number of US veterans with disabilities has increased in recent years as service members have returned home with extensive injuries and veterans from previous wars acquire functional limitations as a consequence of aging with chronic diseases. Veterans with severe disabilities need assistance and support to maintain independence at home and to avoid institutionalization. The US Department of Veterans Affairs (VA) strives to network with community organizations to achieve the best possible outcomes for veterans. Key community resources in the US for individuals with disabilities are Centers for Independent Living (CILs) that provide a wide range of services, promoting independent living and well-being for people across disabilities. The widespread availability and services of CILs nationwide suggest their potential as a community-based resource for veterans, particularly for those with limited access to VA care. In this article, we discuss long-term needs of veterans with disabilities, efforts to address veterans’ rehabilitation needs at the VA and opportunities for leveraging the strengths of community-based organizations for veterans. More research is warranted to investigate CIL services and potential for CIL–VA partnerships.
The configuration of the sensory quality of coffee begins in the tree, where chemical precursors are deposited and formed in the seeds as the fruits develop. Fruit within the range classified as mature can have a wide range of properties. This study evaluated three degrees of maturity and established their chemical and sensory characteristics using analytical techniques such as liquid and gas chromatography. The maturity states evaluated did not show differences in organic acids, free fatty acids, lipids, total chlorogenic acids, proteins, alkaloids or sucrose. Fructose and glucose showed differences with respect to the degree of maturity, with higher values associated with more developed states. The analysis of variance did not show a significant effect on sensory attributes or sensory quality. The chromatic coordinate a* of the CIEL*a*b* scale reached a maximum value of 25.16, and the evaluated states were different from each other.
La Gobernación del Huila, con recursos del Sistema General de Regalías (SGR), el Comité Departamental de Cafeteros del Huila y Cenicafé, generaron actividades encaminadas a apoyar la producción cafetera del departamento ante la creciente demanda de café de alta calidad. Dentro de las estrategias generadas se realizó la caracterización de la calidad del café producido en el departamento entre los años 2016 y 2018, para cumplir este objetivo, se seleccionaron de forma aleatoria 123 fincas de 35 municipios y se realizaron varios muestreos en estas fincas, tomando un total de 445 muestras. Se realizaron análisis de calidad física y sensorial y determinación de la composición química. Los valores promedio del factor de rendimiento fueron 94,63 para el 2016, 86,82 para el 2017 y 88,83 para el 2018, estos valores indican una buena calidad física del café. En cuanto a la calidad sensorial, el 80,97% de las muestras no presentaron defectos sensoriales, y el que se presentó con mayor proporción fue el defecto reposo, asociado a malas prácticas de secado y al almacenamiento del café con contenidos de humedad superiores al 12%. Los valores promedio de los compuestos químicos estimados en las muestras de café verde, estuvieron dentro del rango reportado para el café de variedad Coffea arabica L.
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