Consulta: creatorFacets:"Hernandez,Joel G."
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Data/hora: 06/06/2024 01:12:57

EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
Provedor de dados: 70
Autores: Rodriguez,Yeison F. B.; Guzman,Nelson G.; Hernandez,Joel G.
ABSTRACT The objective of this work was to study the influence of two postharvest processing methods on the biochemical composition and sensory analysis of a Colombian specialty coffee. For this purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was conducted in a sun drier prototype with a plastic parabolic cover, with a maximum drying air temperature of 50 °C; green coffee beans were managed according to the official Specialty Coffee Association cupping protocol and roasted to a medium and dark degree. Physicochemical determinations (pH, color, titratable acidity, caffeine content, and chlorogenic acid quantification) in green coffee and roasted coffee...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Caffeine; Coffee roasting; Coffee processing; Cup quality; Chlorogenic acids.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200177