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Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges

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dc.contributor.author Bolivar, Jennifer Tatiana Cruz
dc.contributor.author Pérez, Wilson Rodríguez
dc.contributor.author Salazar, Juan Carlos Suárez
dc.contributor.author Espinosa, Claudia Mercedes Ordoñez
dc.contributor.author Cano, Gustavo Adolfo Vega
dc.date.accessioned 2022-03-19T14:09:10Z
dc.date.available 2022-03-19T14:09:10Z
dc.date.issued 2017
dc.identifier.citation BOLIVAR, J. T. C. et al. Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges. Acta Agronómica, Palmira, v. 66, n. 2, p. 221-227, abr./jun. 2017. pt_BR
dc.identifier.issn 2323-0118
dc.identifier.uri http://dx.doi.org/10.15446/acag.v66n2.58126 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13376
dc.description.abstract The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p <0.05) in pH, titratable acidity, total time of roasting and cracking time was determined. Significant difference was found in% humidity range: 1300-1400 m relative to the ranges: 1400-1600 and 1600-800 meters. As for the major compounds are predominantly: stigmasterol, sitosterol, 4-methylpentanamide and 2- (2-hydroxyphenyl) buta-1,3-diene, in the altitudinal ranges evaluated. No significant difference (p>0.05) was found in the evaluated attributes at the quality cup test at different altitudinal range. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidad Nacional de Colombia pt_BR
dc.relation.ispartofseries Acta Agronómica;v.66, n.2, 2017
dc.rights Open Access pt_BR
dc.subject Attributes pt_BR
dc.subject GC-MS pt_BR
dc.subject pH pt_BR
dc.subject Quality cup test pt_BR
dc.subject Total acidity pt_BR
dc.subject Total lipids pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges pt_BR
dc.type Artigo pt_BR

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