Identificación de algunas variables fisicoquímicas y microbiológicas asociadas con el defecto reposo en el café

Claudia Patricia Gallego; Nelson Rodríguez Valencia

doi:10.38141/10778/72105

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Identification of some physicochemical and microbiological variables related to aged coffee Identificación de algunas variables fisicoquímicas y microbiológicas asociadas con el defecto reposo en el café

How to Cite

Gallego, C. P., & Rodríguez Valencia , N. (2021). Identification of some physicochemical and microbiological variables related to aged coffee. Cenicafe Journal, 72(1), e72105. https://doi.org/10.38141/10778/72105

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Published: July 23, 2021

DOI

https://doi.org/10.38141/10778/72105

Dimensions

PlumX

Keywords

Café

defecto reposo

almacenamiento

ácido esteárico

lípidos

factor de rendimiento

almendra sana

calidad sensorial

polifenoloxidasa

Coffee

aged coffee defect

storage

stearic acid

lipids

yield factor

healthy green coffee

sensory quality

polyphenoloxidase

Café

defeito de repouso

armazenamento

ácido esteárico

lipídios

fator de rendimento

qualidade sensorial

polifenoloxidase

Numero

Vol. 72 No. 1 (2021): Cenicafe Journal

Sectión

Articles

License terms (See)

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

Claudia Patricia Gallego

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-1532-8055

Nelson Rodríguez Valencia

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0003-0897-4013

Summary

In order to identify the relation among some physicochemical and microbiological characteristics associated to aged coffee, this research was carried out in three stages: I) The physical, chemical, microbiological and sensory variables of dry coffee with defect (CD) and without defect (SD) were evaluated. II) The relation of such characteristics to the CD samples were analyzed, and III) The storage effect on dry coffee regarding the aged defect over time was verified. With respect to the sensory quality evaluated with the SCA scale, the CD samples showed lower percentage values in the variables taste, residual taste, acidity, body and balance. CD coffee showed lower percentage values of healthy green beans and moisture, and higher threshing yield factor. The content of total lipids and stearic acid in CD was 11.9% and 7.9%, respectively. Linoleic acid predominated in SD (37.43%). The microbiological evaluation did not indicate variations in the two types of coffee. In stage II, the aged coffee defect was more frequent in coffee with less than 71% of healthy green coffee. After 60 days of storage, dry coffee showed an increase (not meaningful) of stearic acid content in the stored samples, and after 120 days there were statistically significant changes in the score of the sensory analysis associated with the appearance of the aged coffee defect. The percentage of healthy green coffee, the content of stearic acid and the activity of polyphenoloxidase (PFO) were identified as possible indicators of aged coffee.

Author biography (See)

Claudia Patricia Gallego, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.

Nelson Rodríguez Valencia , Centro Nacional de Investigaciones de Café

Investigador Científico III. Disciplina de Poscosecha, Cenicafé.

References (See)

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