Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Autor:	Valeria Arévalo, William Mejía, Juan Manuel Cevallos-Cevallos, Johana Ortiz-Ulloa
Rok vydání:	2023
Předmět:	Infectious Diseases Epidemiology Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Bionatura. 8:1-13
ISSN:	1390-9355 1390-9347
Popis:	Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f233932b104b7e6d2efbe94e04b05507 https://doi.org/10.21931/rb/2023.08.01.17 Zobrazit plný text záznamu