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Relationships between the concentration of coffee chemical compounds and roasting temperatures Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

How to Cite
Puerta, G. I., & Echeverri, L. F. (2019). Relationships between the concentration of coffee chemical compounds and roasting temperatures. Cenicafe Journal, 70(2), 67-80. https://doi.org/10.38141/10778/70206
PDF (Spanish) FLIP

Published: December 1, 2019

DOI
https://doi.org/10.38141/10778/70206
Dimensions
PlumX
Keywords
Café

calidad

tostación

fermentación

ácidos

azúcares

cafeína

lípidos

color

Coffee

quality

roasting

fermentation

acids

sugars

caffeine

lipids

Coffee

quality

roasting

fermentation

acids

sugars

caffeine

lipids

color

Numero
Vol. 70 No. 2 (2019): Revista Cenicafé
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Gloria Inés Puerta
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-3947-4970

Luz Fanny Echeverri
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-9866-6147

Summary

The color is the most used variable to finish the roasting process of coffee. In this project, initial and final roasting temperatures were set to control and complete this process. The chemical compounds were analyzed in green and roasted coffee. Coffee was produced by submerged fermentation and roasted at initial temperatures of 185, 190, 195, 200 and 210°C and final temperatures of 175, 180 and 185°C. At the initial roasting temperatures no significant differences were found in the contents of lipids, proteins, sugars, alkaloids, or quinic, citric, malic, formic and succinic acids. According to the roasting temperatures, the concentrations of chemical compounds in roasted coffee changed. As the initial temperature increased, the lipids and acetic acid decreased and the quinic and citric acids increased. With the elevation of the final temperature the process time, the mass transfer and the contents of acetic, lactic, succinic, formic and oxalic acids increased. In addition, the color of the grain became darker and the concentrations of sucrose, trigonelline and citric and malic acids decreased. The setting of the roasting temperatures may contribute to obtaining consistency in the chemical composition and quality of coffee.
Author biography (See)

Gloria Inés Puerta, Centro Nacional de Investigaciones de Café

Investigador Científico III (hasta 31 diciembre de 2018). Disciplina de Calidad. Cenicafé

Luz Fanny Echeverri, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad. Cenicafé

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Keywords

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