Minority compounds and sensory analysis evaluation of Coffea arabica var. c aturra cultivated in three different altitudinal ranges
Document title: Minority compounds and sensory analysis evaluation of Coffea arabica var. c aturra cultivated in three different altitudinal ranges
Journal: Acta agronómica
Database: PERIÓDICA
System number: 000427107
ISSN: 0120-2812
Authors: 1
1
1
2
2
Institutions: 1Universidad de la Amazonia, Florencia, Caquetá. Colombia
2Servicio Nacional de Aprendizaje, Tecnoparque Agroecológico Yamboro, Pitalito, Huila. Colombia
Year:
Season: Abr-Jun
Volumen: 66
Number: 2
Pages: 221-227
Country: Colombia
Language: Inglés
Document type: Artículo
Approach: Experimental, aplicado
Spanish abstract Se determinó la composición de compuestos minoritarios en muestras de café tostado y molido (Coffea arábica var. caturra), cultivado en tres rangos altitudinales 1300-1400, 1400-1600, 1600-1800 m. s. n. m., en el departamento del Huila. Se colectaron muestras en Julio de 2012 para analizar características como pH, acidez total titulable y composición de compuesto minoritarios previa esterificación y análisis por cromatografía de gases de alta resolución acoplado a espectrometría de masas. Así mismo, se realizó prueba de calidad de taza considerando los siguientes atributos: fragancia/aroma, sabor, sabor residual, acidez, cuerpo, uniformidad, balance, taza limpia y dulzor. El contenido de humedad para los diferentes rangos de altitud solamente presentó diferencia significativa (p˂0.05) a nivel de rango altitudinal. Se identificaron doce compuestos de la fracción insaponificable de café tostado y molido predominando estigmasterol, beta sitosterol, 4-metilpentanamida y 2-(2-Hidroxifenil) buta-1,3-dieno, en los rangos altitudinales evaluados. En la prueba de calidad de taza no se encontró diferencia significativa (p>0.05) en los atributos evaluados variando el rango altitudinal
English abstract The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p <0.05) in pH, titratable acidity, total time of roasting and cracking time was determined. Significant difference was found in% humidity range: 1300-1400 m relative to the ranges: 1400-1600 and 1600-800 meters. As for the major compounds are predominantly: stigmasterol, sitosterol, 4-methylpentanamide and 2- (2-hydroxyphenyl) buta-1,3-diene, in the altitudinal ranges evaluated. No significant difference (p>0.05) was found in the evaluated attributes at the quality cup test at different altitudinal range
Disciplines: Agrociencias,
Química
Keyword: Plantas para uso industrial,
Química de alimentos,
Café,
Coffea arabica,
Variedades,
Café tostado,
Café molido,
Acidez,
Lípidos totales,
pH,
Calidad,
Análisis sensorial,
Altitud,
Colombia
Keyword: Plants for industrial use,
Food chemistry,
Coffee,
Coffea arabica,
Cultivars,
Roasted coffee,
Ground coffee,
Acidity,
Total lipids,
pH,
Quality,
Sensory analysis,
Altitude,
Colombia
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