Publication:
Efecto del tiempo y temperatura de almacenamiento en el perfil aromático del café tostado Coffea arabica (Limaní)
Efecto del tiempo y temperatura de almacenamiento en el perfil aromático del café tostado Coffea arabica (Limaní)
Authors
Babilonia Bonet, Ariel Obed
Embargoed Until
Advisor
Huertas Miranda, Javier A.
College
College of Agricultural Sciences
Department
Department of Food Science and Technology
Degree Level
M.S.
Publisher
Date
2021-05-05
Abstract
Esta investigación estudió el efecto de la temperatura y el tiempo de almacenamiento de granos de café tostados (variedad Limaní) sobre la percepción del aroma. Las temperaturas consideradas fueron 4 y 25 ℃. Para estos propósitos, se realizaron pruebas sensoriales del tipo ordenamiento pareado y diferencia al control. De las primeras se concluye que para periodos de una o más semanas, las condiciones de refrigeración son las que resultan en mayor intensidad de aroma. Las pruebas de diferencia al control revelaron diferencias con respecto al control (café recién tostado) al comparar muestras para tiempos de almacenamiento iguales o superiores a una semana. También se observó que la magnitud de dichas diferencias aumentó más rápidamente en función del tiempo, para el caso del 25 ℃. Además, se estudió el efecto de tiempos de almacenamiento cortos (0 a 7 días) sobre la concentración de ciertos compuestos aromáticos. En general, la concentración de estos compuestos reflejó gran variabilidad, desviándose del comportamiento lineal esperado. Sin embargo, se observaron ciertos patrones que sugieren consistentemente un aumento en la concentración de volátiles relevantes en el segundo día después del tostado.
This research studied the effect of temperature (4 and 25 ℃) and storage time of roasted coffee beans (Limaní variety) on aroma perception. For these purposes, sensory tests for paired comparison and difference from control were done. From the first one, it is concluded that for periods of one or more weeks, the refrigerated storage conditions are those that result in the greatest intensity of aroma. The second test revealed differences with respect to the control (freshly roasted coffee) when comparing samples of storage times equal to or greater than one week. It was also observed that the magnitude of these differences increased more rapidly as a function of time, in the case of 25 ℃. In addition, the effect of short storage times (0 to 7 days) on the concentration of certain aromatic compounds was studied. In general, the concentration of these compounds reflected great variability, deviating from the expected linear behavior. However, certain patterns were observed that consistently suggest an increase in the concentration of relevant volatiles on the second day after roasting.
This research studied the effect of temperature (4 and 25 ℃) and storage time of roasted coffee beans (Limaní variety) on aroma perception. For these purposes, sensory tests for paired comparison and difference from control were done. From the first one, it is concluded that for periods of one or more weeks, the refrigerated storage conditions are those that result in the greatest intensity of aroma. The second test revealed differences with respect to the control (freshly roasted coffee) when comparing samples of storage times equal to or greater than one week. It was also observed that the magnitude of these differences increased more rapidly as a function of time, in the case of 25 ℃. In addition, the effect of short storage times (0 to 7 days) on the concentration of certain aromatic compounds was studied. In general, the concentration of these compounds reflected great variability, deviating from the expected linear behavior. However, certain patterns were observed that consistently suggest an increase in the concentration of relevant volatiles on the second day after roasting.
Keywords
Cromatografía de gas acoplada a detector de ionización de llama (GC-FID),
Compuestos aromáticos,
Café tostado,
Tiempo y temperatura de almacenamiento,
Aroma
Compuestos aromáticos,
Café tostado,
Tiempo y temperatura de almacenamiento,
Aroma
Usage Rights
Persistent URL
Cite
Babilonia Bonet, A. O. (2021). Efecto del tiempo y temperatura de almacenamiento en el perfil aromático del café tostado Coffea arabica (Limaní) [Thesis]. Retrieved from https://hdl.handle.net/20.500.11801/2774