Efecto de las temperaturas y tiempos de tueste en la composición química del café

Valentina Osorio Pérez; Jenny Paola  Pabón Usaquén; Claudia Patricia Gallego; Luz Fanny Echeverri-Giraldo

doi:10.38141/10778/72103

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

Effect of roasting temperatures and time on the chemical composition of coffee Efecto de las temperaturas y tiempos de tueste en la composición química del café

How to Cite

Osorio Pérez , V., Pabón Usaquén , J. P. ., Gallego, C. P., & Echeverri-Giraldo , L. F. (2021). Effect of roasting temperatures and time on the chemical composition of coffee. Cenicafe Journal, 72(1), e72103. https://doi.org/10.38141/10778/72103

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Published: July 23, 2021

https://doi.org/10.38141/10778/72103

Keywords

Tostación

calidad

temperatura

HPLC, UV-VIS

cromatografía de gases

roasting

quality

temperature

HPLC

UV-VIS

gas chromatography

torrefação

qualidade

temperatura

HPLC

UV-VIS

cromatografia gasosa

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.

Valentina Osorio Pérez

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-1166-0165

Jenny Paola Pabón Usaquén

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0003-1576-2297

Claudia Patricia Gallego

Centro Nacional de Investigaciones de Café

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

Luz Fanny Echeverri-Giraldo

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-9866-6147

Summary

During the roasting process, coffee is subjected to different temperatures and times, which produces diverse fundamental chemical changes in the structure of the compounds responsible for the aroma and characteristic flavor of coffee. In this research, the effect of the interaction between roasting temperature and time on the quality of six varieties of improved Coffea arabica was evaluated. Five roasting curves were generated, the base curve had an initial temperature of 200°C, two curves had temperature increases at 215°C and 230°C, and two curves had temperature decreases at 185°C and 170°C. The final roasting times were found between 8 and 12 minutes and were defined by the roasted bean color 55-65 on the AGTRON/SCA scale. Analytical techniques such as UV-VIS spectrophotometry, high performance liquid chromatography - HPLC and GC gas chromatography were used to determine the chemical composition of coffee: lipids, fatty acids, aliphatic carboxylic acids, alkaloids, total chlorogenic acids and sugars. The interaction of roasting time and variety had an effect on lipids, acetic, quinic, malic and citric acids, oleic and palmitic fatty acids, caffeine and trigonelline. Total chlorogenic acids showed no effect of the treatments and average values between 1.54% and 1.69% were obtained.

Author biography (See)

Valentina Osorio Pérez , Centro Nacional de Investigaciones de Café

Investigador Científico I. Disciplina de Calidad, Centro Nacional de Investigaciones de Café

Jenny Paola Pabón Usaquén , Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé.

Claudia Patricia Gallego, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé.

Luz Fanny Echeverri-Giraldo , Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé.

References (See)

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