Home
logo

    Welcome to the National Federation of Coffee Growers Publishing

  1. Home
  2. Informe del Gerente General FNC
  3. Informe de Gestión FNC
  4. Informe Anual Cenicafé
  5. Anuario Meteorológico Cafetero
  6. Avances Técnicos Cenicafé
  7. Boletín Agrometeorológico Cafetero
  8. Boletín Cafetero
  9. Boletín de Extensión FNC
  10. Boletín Estado Fitosanitario
  11. Boletín Técnico Cenicafé
  12. Brocartas
  13. Café al Día Podcast
  14. Calendario de Floración
  15. Colección Libros 80 años
  16. Colección Libros 85 años
  17. Comportamiento de la Industria
  18. Las Aventuras del Profesor Yarumo
  19. Libros Proyecto Manos al Agua
  20. Libros y Manuales
  21. Memorias de la Cumbre de Café
  22. Memorias Seminario Científico
  23. Normas Técnicas del Sector Cafetero
  24. Patentes Cenicafé
  25. Publicaciones Científicas Externas
  26. Revista Cafetera de Colombia
  27. Revista Cenicafé
  28. Revista Ensayos sobre Economía
  29. Software Cenicafé
  30. Tips del Profesor Yarumo
  31. Volantes

Physicochemical and microbiological characteristics of aged coffee Características fisicoquímicas y microbiológicas del defecto reposo en el café

How to Cite
Gallego, C. P. . (2020). Physicochemical and microbiological characteristics of aged coffee. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71105. https://doi.org/10.38141/10795/71105
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

DOI
https://doi.org/10.38141/10795/71105
Dimensions
PlumX
Keywords
Café

defecto reposo

almacenamiento

ácido esteárico

lípidos

factor de rendimiento

almendra sana

calidad sensorial

polifenoloxidasa

Colombia

Café

defeito de repouso

armazenamento

ácido esteárico

lípidos

fator de rendimento

amêndoa sã

qualidade sensorial

polifenoloxidase

Colômbia

Coffee

rest defect

storage

stearic acid

lipids

yield factor

healthy almond

sensory quality

polyphenoloxidase

Colombia

Numero
Vol. 71 (2020)
Sectión
Quality
License terms (See)
Creative Commons License

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

Summary

The production of quality coffee requires a continuous commitment to monitoring the factors that influence it, these range from harvesting to having the grain ready for sensory analysis, which shows all the attributes or defects that may have been originated in any of the coffee production stages, harvesting, processing or storing. The presence of physical and sensory defects in coffee beans reduces the profitability of the coffee grower and affects the marketing chain. The aged coffee defect affects the physical quality because it generates discoloration in the grain and the sensory quality affects the flavor, as it is replaced by flavors such as wood. This seminar discusses the physical-chemical, sensory and microbiological variables found in coffee identified with the aged defect and the verification of its effect during storage.
Author biography (See)

Claudia Patricia Gallego, Centro Nacional de Investigaciones de Café

Asistente de Investigación, Cenicafé

Similar Articles

91-100 of 127

You may also start an advanced similarity search for this article.

Keywords