Physicochemical and microbiological characteristics of aged coffee
The production of quality coffee requires a continuous commitment to monitoring the factors that influence it, these range from harvesting to having the grain ready for sensory analysis, which shows all the attributes or defects that may have been originated in any of the coffee production stages, harvesting, processing or storing. The presence of physical and sensory defects in coffee beans reduces the profitability of the coffee grower and affects the marketing chain. The aged coffee defect affects the physical quality because it generates discoloration in the grain and the sensory quality affects the flavor, as it is replaced by flavors such as wood. This seminar discusses the physical-chemical, sensory and microbiological variables found in coffee identified with the aged defect and the verification of its effect during storage.
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| Format: | Digital revista |
| Language: | spa |
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Cenicafé
2020
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| Online Access: | https://publicaciones.cenicafe.org/index.php/memorias/article/view/213 |
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