dc.contributor.author |
Rodriguez, Yeison F. B. |
|
dc.contributor.author |
Guzman, Nelson G. |
|
dc.contributor.author |
Hernandez, Joel G. |
|
dc.date.accessioned |
2021-12-06T13:00:00Z |
|
dc.date.available |
2021-12-06T13:00:00Z |
|
dc.date.issued |
2020 |
|
dc.identifier.citation |
RODRIGUEZ, Y. F. B.; GUZMAN, N. G.; HERNANDEZ, J. G. Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee. Engenharia Agrícola, Jaboticabal, v. 40, n. 2, p. 177-183, mar./abr. 2020. |
pt_BR |
dc.identifier.issn |
1809-4430 |
|
dc.identifier.uri |
http://dx.doi.org/10.1590/1809-4430-Eng.Agric.v40n2p177-183/2020 |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/12905 |
|
dc.description.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 oficial 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 beans were performed; the sensory analysis was performed by a panel of trained tasters. The wet and semi-dry processing methods resulted in differences in color parameters, pH values, and caffeine content. However, the titratable acidity, chlorogenic acid, and sensory evaluation did not have any difference; therefore, the type of coffee processing method used is not relevant to the final chemical properties of the roasted coffee (i.e., the Castillo variety) evaluated in this study; the coffee cup score is also not affected, and the post-fermentation washing process can be dispensed with. |
pt_BR |
dc.format |
pdf |
pt_BR |
dc.language.iso |
en |
pt_BR |
dc.publisher |
Associação Brasileira de Engenharia Agrícola |
pt_BR |
dc.relation.ispartofseries |
Engenharia Agrícola;v.40, n.2, 2020 |
|
dc.rights |
Open Access |
pt_BR |
dc.subject |
Caffeine |
pt_BR |
dc.subject |
Coffee roasting |
pt_BR |
dc.subject |
Coffee processing |
pt_BR |
dc.subject |
Cup quality |
pt_BR |
dc.subject |
Chlorogenic acids |
pt_BR |
dc.subject.classification |
Cafeicultura::Qualidade de bebida |
pt_BR |
dc.title |
Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee |
pt_BR |
dc.type |
Artigo |
pt_BR |