Meletich-Sepúlveda, Susie L.
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Publication Caracterización de compuestos volátiles responsables del aroma dos variedades de cafés arábicas de Puerto Rico(2016) Meletich-Sepúlveda, Susie L.; Pérez-Muñoz, Fernando; College of Agricultural Sciences; Dumas, José A.; Plaza Delestre, María L.; Ponce de León, Leyda; Department of Food Science and Technology; Pomales García, Cristina D.The attributes of greater quality and importance of coffee drinks are the aroma, flavor, color and body. To obtain a high performance coffee we must ensure their quality. This requires analysis of coffee characteristics and how these help identify a high quality coffee. Of all these characteristics, the coffee aroma is the main factor in the decision of purchase of the consumers. The objective of this research was to identify the volatile components and compounds responsible for the aroma of roasted Borbón and Caturra coffee beans to enable their objective classification of cultivation on altitude as a high quality coffee. Evaluation also included the development of these volatile components. Solid phase microextraction was used to obtain these volatile components. Gas chromatography coupled to mass spectrometry was used for the separation and identification of volatile components. Gas chromatography coupled to an olfactometry port was used for the identification of the aromatic compounds. A total of 56 volatile compounds were identified for the two varieties at different altitudes. During the analysis of the aromatic components, 19 compounds were identified for both varieties and altitudes. In conclusion, the coffee samples analyzed for each of the varieties and altitudes showed differences between them in terms of chemical composition. It was found that some compounds that are present in a variety more than in other, but the altitudes evaluated not determine the development of volatile compounds.