Relaciones entre las concentraciones de compuestos químicos del café y las temperaturas de torrefacción

Gloria Inés Puerta; Luz Fanny Echeverri

doi:10.38141/10778/70206

Below you will find published research results on Colombian coffee growing:

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

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Published: December 1, 2019

https://doi.org/10.38141/10778/70206

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)

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)