Estudio de estabilidad acelerado en café verde: una aproximación sensorial
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Fecha
2019
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Editor
Corporación Universitaria Lasallista, Editorial Lasallista
Resumen
Introduction: Green coffee is a product of the world market whose price is determined by its sensory characteristics in the cup; however, these attributes change during storage, turning this stage of the production chain into a crucial stage to guarantee product quality. Objective: In the present work we sought to determine the impact of various storage factors on the sensory and physical quality of Colombian green coffee, under conditions of accelerated and natural stability. Materials and methods: Mature coffee cherries from the same harvest were processed in parallel by two post-harvest methods to obtain washed and semi-washed coffee, and then they were subjected to different storage treatments. Results: It was found that green coffee stored under environmental conditions had the characteristic notes of rest; in addition, density and color parameters changed differently in the two types of coffee. The behavior of green coffee in accelerated storage treatments varied according to the processing methods. For the case of washed coffee, storage with humidity negatively affected sensory attributes and also altered density, the RH % and color parameters L* and b*; for the semi-washed coffee, oxygen was the factor that promoted the greatest sensory changes, also affecting density and color. Conclusions: Different coffee post-harvest processes not only give rise to differences in the profiles of sensory quality but also condition the behavior of green coffee bean during storage
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Corporación Universitaria Lasallista, Café, Café - Postcosecha, Café - Control de calidad, Almacenamiento, Evaluación sensorial, Café - Producción
Citación
Revista Lasallista de Investigación–Vol. 16 No 1–2019