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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

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