TY - JOUR
T1 - Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia
AU - Cortés-Macías, Erika Tatiana
AU - López, Cristina Fuentes
AU - Gentile, Piergiorgio
AU - Girón-Hernández, Joel
AU - López, Ana Fuentes
N1 - Funding information: The authors acknowledge the support of Universidad Surcolombiana for beans processing and roasting (USCO-VIPS-3050).
PY - 2022/5
Y1 - 2022/5
N2 - Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis. Thus, this work studied the influence of different post-harvest methods (dry, wet and semi-dry) and roasting intensity on the physicochemical characteristics, antioxidant capacity (DPPH, ABTS) and bioactive compounds content of coffee (C. arabica L. var. Colombia) samples. Additionally, sensory attributes were determined. The results showed that the degree of roasting modified strongly all the investigated parameters, mainly colour, antioxidant capacity and 5-hydroxymethylfurfural content. Furthermore, the Principal Components Analysis (PCA) explained 87.4 % of the variability of the samples and the results of the antioxidants and hydroxymethylfurfural are related to the roasting degree, while the pH and the chlorogenic acids content allow discriminating the green samples. Finally, the post-harvest methods determined the sensory profile, resulting in coffees with highly differentiated characteristics and classified as "Specialty coffee".
AB - Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis. Thus, this work studied the influence of different post-harvest methods (dry, wet and semi-dry) and roasting intensity on the physicochemical characteristics, antioxidant capacity (DPPH, ABTS) and bioactive compounds content of coffee (C. arabica L. var. Colombia) samples. Additionally, sensory attributes were determined. The results showed that the degree of roasting modified strongly all the investigated parameters, mainly colour, antioxidant capacity and 5-hydroxymethylfurfural content. Furthermore, the Principal Components Analysis (PCA) explained 87.4 % of the variability of the samples and the results of the antioxidants and hydroxymethylfurfural are related to the roasting degree, while the pH and the chlorogenic acids content allow discriminating the green samples. Finally, the post-harvest methods determined the sensory profile, resulting in coffees with highly differentiated characteristics and classified as "Specialty coffee".
KW - 5-hydroxymethylfurfural
KW - Antioxidant capacity
KW - Bioactive components
KW - Caffeine
KW - Post-harvest
KW - Roasting
UR - http://www.scopus.com/inward/record.url?scp=85122922207&partnerID=8YFLogxK
U2 - 10.1016/j.postharvbio.2022.111852
DO - 10.1016/j.postharvbio.2022.111852
M3 - Article
AN - SCOPUS:85122922207
SN - 0925-5214
VL - 187
JO - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
M1 - 111852
ER -