Effects of post-harvest process on volatile - sensory profile for coffee in Colombia
نویسندگان
چکیده
The coffee fermentation process has been established as a determining stage regarding its quality and aroma. objective of this study was to evaluate the differences that exist between five processes within each (at different times) based on their volatile sensory profile. evaluated were dry or natural (NA), semi-dry honey (HO), three variations wet process, called: conventional aerobic (AC), with previous in cherry (AFC) anaerobic (ANFC). NA obtained highest score profile statistically from other processes. determined by headspace solid phase micro-extraction (HS-SPME) gas chromatography coupled mass spectrometry (GC-MS). 51 organic compounds (VOCs) tentatively identified. main chemical families allowed differentiating groups ketones pyrroles, VOCs mainly contribute differentiate are: ethanone, 1-(1H-pyrrol-2-yl)-, 2,5-dimethylpyrazine, 2-furanmethanol, 4-vinylguayacol, 2-methylfuran, 2- butanone, 2,3-dimethylpyrazine, acetylpyrazine, 1- (2-furanylmethyl) -1H-pyrrole 2,2'-bifuran. Within (between treatments) no found final analysis, but Key words: Volatile profile; time fermentation; GC-MS; SPME.
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ژورنال
عنوان ژورنال: Coffee Science
سال: 2022
ISSN: ['1984-3909', '1809-6875']
DOI: https://doi.org/10.25186/.v17i.2016