Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

Puerta, Gloria Inés; Echeverri, Luz Fanny

doi:10.38141/10778/70206

Rev. Cenicafé

2019

DOI: 10.38141/10778/70206

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Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

Gloria Inés Puerta,

Luz Fanny Echeverri

Abstract: Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción.

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Cited by 3 publications

References 35 publications

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Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Echeverri-Giraldo,

Pinzón Fandiño,

González Cadavid

et al. 2023

Agronomy

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The objective of this work was to quantify and characterize the lipid fraction of coffee beans grown in different agroclimatic zones of the department of Quindío, seeking to provide coffee growers with useful information about the coffee produced on their farms and the ability to determine coffee quality and sensory attributes. The lipid extraction process was carried out using two different methods: Soxhlet and Soxtec. The bias was established through concordance analysis using the Bland–Altman test to determine the correlation between the two extraction methods. The final results were compared for each agroclimatic zone, and no significant differences were found between the values for average lipid content of the coffee, which varied between 12.01% and 12.90%. When characterizing the profile of fatty acids present in the lipid fraction of coffee using the technique of gas chromatography coupled to mass spectrometry, it was evidenced that the major acids present in the green coffee bean were linoleic acid and palmitic acid, with an average content between 39.83–40.83% and 36.92–37.90%, respectively, and that these fatty acid contents presented statistically significant differences in areas with higher elevations, higher relative humidity and less sunlight (zones 3 and 4). Stearic acid presented differences in all of the agroclimatic zones.

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Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Echeverri-Giraldo,

Pinzón Fandiño,

González Cadavid

et al. 2023

Agronomy

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Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Echeverri-Giraldo,

Osorio Pérez,

Tabares Arboleda

et al. 2024

Separations

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Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

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Determinación de compuestos químicos del café tostado por Espectroscopia de Infrarrojo Cercano (NIRS)

Gómez¹,

Ortiz²,

Montoya³

et al. 2023

Rev. Cenicafé

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Modelo de calibración para la determinación de 13 compuestos químicos en café tostado; a partir de 100 muestras de café almendra provenientes de diez departamentos productores de café, las muestras fueron tostadas en tres grados diferentes de colorimetría, de acuerdo a la escala Agtron/SCA: 85 (Claro), 55 (medio) y 35 (oscuro), para un total de 300 muestras. A estas muestras se le determinaron por química analítica los alcaloides (cafeína, trigonelina y teobromina), azúcares (sacarosa, glucosa y fructosa), ácidos grasos libres (palmítico, linoleico, oleico, esteárico, araquídico), lípidos y ácidos clorogénicos totales. Los resultados evidencian los cambios químicos que se generan en el café almendra verde por el proceso de tostación para los compuestos estudiados. La prueba t-student se realizó para los datos de referencia y los estimados por el modelo desarrollado; los compuestos evaluados presentaron un p-valor mayor a 0,05 lo que indica que no hay diferencia entre los valores medios obtenidos mediante análisis por química analítica de referencia y los obtenidos por la tecnología NIRS, el error relativo de predicción para todos los compuestos fue menor a 0,02%. Los resultados indican que la técnica de espectroscopia de infrarrojo cercano NIRS, es una técnica confiable y reproducible para la determinación de los 13 compuestos químicos en café tostado.

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Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

Abstract: Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción.

Cited by 3 publications

References 35 publications

Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Determinación de compuestos químicos del café tostado por Espectroscopia de Infrarrojo Cercano (NIRS)

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