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Lookup NU author(s): Dr Piergiorgio GentileORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
© 2022. 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".
Author(s): Cortes-Macias ET, Lopez CF, Gentile P, Giron-Hernandez J, Lopez AF
Publication type: Article
Publication status: Published
Journal: Postharvest Biology and Technology
Year: 2022
Volume: 187
Print publication date: 01/05/2022
Online publication date: 20/01/2022
Acceptance date: 17/01/2022
Date deposited: 31/03/2022
ISSN (print): 0925-5214
ISSN (electronic): 1873-2356
Publisher: Elsevier B.V.
URL: https://doi.org/10.1016/j.postharvbio.2022.111852
DOI: 10.1016/j.postharvbio.2022.111852
ePrints DOI: 10.57711/fpre-qh53
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