Abstract

PAZMINO-ARTEAGA, Jhonathan David  and  RUIZ-MARQUEZ, Andrés Felipe. Sensorial and Aromatic Volatile Compounds Evaluation ff Coffee (Coffea Arábica Var. Caturra Chiroso) from Three Geographical Origins of Antioquia. Cienc. Tecnol. Agropecuaria [online]. 2023, vol.24, n.1, e2846.  Epub Jan 01, 2023. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol24_num1_art:2846.

Faced with the growth in demand for differentiated coffees, producers have implemented new postharvest processes as a "recipe", without considering the internal and external variables involved to the coffee transformation process. The aim of this work was to evaluate the differences in the sensory profile and aromatic volatile compounds of coffee from three geographical origins processed under the same post harvest protocol; we used caturra chiroso coffee from crops located in Urrao, Fredonia and El Peñol (Antioquia). The coffee was processed by the wet method, the sensory analysis was made, and gas chromatography coupled to mass spectrometry - HeadSpace was used to analyze the volatile compounds of roasted coffee; data was analyzed using contrast tests and multivariate tools. The sensory evaluation allowed to identify greater variation between origins and less between batches. Coffee from El Peñol scored higher and Coffee from Fredonia lowest. The aromatic volatile profile allowed the identification of 14 chemical compounds, most associated with descriptors of roasted coffee and a few differentiators of the sensory profile. The chemical profile was consistent between the Fredonia batches, and greater variability was observed for El Peñol and Urrao. The instrumental technique can potentially identify more subtle variations than sensory evaluation alone. Even considering the same genetics and the same post-harvest process, agroecological variables of each region significantly affect the manifestation of the sensory properties and quality of coffee.

Keywords : arabica coffee; gas chromatography; flavour compounds; roasting; fermentation.

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