Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges
The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total a...
- Autores:
-
Cruz Bolivar, Jennifer Tatiana
Rodríguez Pérez, Wilson
Suárez Salazar, Juan Carlos
Ordoñez Espinosa, Claudia Mercedes
Vega Cano, Gustavo Adolfo
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/61103
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/61103
http://bdigital.unal.edu.co/59911/
- Palabra clave:
- 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Attributes
GC-MS
pH
quality cup test
total acidity
total lipids
Attributes
GC-MS
pH
quality cup test
total acidity
total lipids
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
| Summary: | The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p 0.05) in pH, titratable acidity, total time of roasting and cracking time was determined. Significant difference was found in% humidity range: 1300-1400 m relative to the ranges: 1400-1600 and 1600-800 meters. As for the major compounds are predominantly: stigmasterol, sitosterol, 4-methylpentanamide and 2- (2-hydroxyphenyl) buta-1,3-diene, in the altitudinal ranges evaluated. No significant difference (p0.05) was found in the evaluated attributes at the quality cup test at different altitudinal range. |
|---|