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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Main Author: Gallego, Claudia Patricia
Format: Digital revista
Language:spa
Published: Cenicafé 2020
Online Access:https://publicaciones.cenicafe.org/index.php/memorias/article/view/213
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record_format ojs
institution CENICAFE CO
collection OJS
country Colombia
countrycode CO
component Revista
access En linea
databasecode rev-memorias-co
tag revista
region America del Sur
libraryname Biblioteca Alberto Machado Sierra de CENICAFE
language spa
format Digital
author Gallego, Claudia Patricia
spellingShingle Gallego, Claudia Patricia
Physicochemical and microbiological characteristics of aged coffee
author_facet Gallego, Claudia Patricia
author_sort Gallego, Claudia Patricia
title Physicochemical and microbiological characteristics of aged coffee
title_short Physicochemical and microbiological characteristics of aged coffee
title_full Physicochemical and microbiological characteristics of aged coffee
title_fullStr Physicochemical and microbiological characteristics of aged coffee
title_full_unstemmed Physicochemical and microbiological characteristics of aged coffee
title_sort physicochemical and microbiological characteristics of aged coffee
description 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.
publisher Cenicafé
publishDate 2020
url https://publicaciones.cenicafe.org/index.php/memorias/article/view/213
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AT gallegoclaudiapatricia caracteristicasfisicoquimicasymicrobiologicasdeldefectoreposoenelcafe
AT gallegoclaudiapatricia caracteristicasfisicoquimicasemicrobiologicasdodefeitoderepousoemcafe
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spelling rev-memorias-co-article-2132024-02-26T19:26:26Z Physicochemical and microbiological characteristics of aged coffee Características fisicoquímicas y microbiológicas del defecto reposo en el café Características físico-químicas e microbiológicas do defeito de repouso em café Gallego, Claudia Patricia Café defecto reposo almacenamiento ácido esteárico lípidos factor de rendimiento almendra sana calidad sensorial polifenoloxidasa Colombia Café defeito de repouso armazenamento ácido esteárico lípidos fator de rendimento amêndoa sã qualidade sensorial polifenoloxidase Colômbia Coffee rest defect storage stearic acid lipids yield factor healthy almond sensory quality polyphenoloxidase Colombia 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. La producción de café de calidad requiere un compromiso continuo con el monitoreo de los factores que influyen en ella, estos van desde el cultivo hasta tener el grano dispuesto para el análisis sensorial, que es donde se manifiestan todos sus atributos o quedan en evidencia defectos que pudieron tener origen en alguna parte de las etapas desde la producción, beneficio y almacenamiento del grano. La presencia de defectos físicos y sensoriales en el grano del café, disminuyen la rentabilidad del caficultor y afectan la cadena de comercialización. El defecto reposo afecta la calidad física generando decoloración en el grano y en la calidad sensorial afecta el sabor, al ser reemplazado por sabores como madera. En este seminario, se discuten las variables físico-químicas, sensoriales y microbiológicas que se encuentran en el café identificado con el defecto reposo y la verificación de su efecto durante el almacenamiento. A produção de um café de qualidade exige um compromisso contínuo com o monitoramento dos fatores que a influenciam, estes vão desde o cultivo até ter o grão pronto para a análise sensorial, que é onde se manifestam todos os seus atributos ou ficam em evidência defeitos que podem ter sido originados em alguma parte das etapas desde a produção, beneficiamento e armazenamento do grão. A presença de defeitos físicos e sensoriais no grão de café diminuem a lucratividade do cafeicultor e afetam a cadeia de comercialização. O defeito de repouso afeta a qualidade física gerando descoloração no grão e a qualidade sensorial afeta o gosto, ao ser substituído por sabores como a madeira. Neste seminário, discutem-se as variáveis físico-químicas, sensoriais e microbiológicas encontradas no café identificado com o defeito de repouso e a verificação de seu efeito durante o armazenamento. Cenicafé 2020-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/pdf https://publicaciones.cenicafe.org/index.php/memorias/article/view/213 10.38141/10795/71105 Proceedings of Cenicafe´s Scientific Seminar; Vol. 71 (2020); e71105 Memorias Seminario Científico Cenicafé; Vol. 71 (2020); e71105 Anais do seminário científico do Cenicafé; v. 71 (2020); e71105 2954-579X 10.38141/10795/memorias71 spa https://publicaciones.cenicafe.org/index.php/memorias/article/view/213/186 https://publicaciones.cenicafe.org/index.php/memorias/article/view/213/187 https://publicaciones.cenicafe.org/index.php/memorias/article/view/213/189 Derechos de autor 2022 Memorias Seminario Científico Cenicafé https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es