Caracterización del perfil aromático de café (coffea arabica L.) mediante cromatografía de gases acoplado a espectrometría de masas.

Abstract

In the present investigation, it was evaluated the effects of the treatments of the post-harvest of dry, wet, varied wet and honey on the side on the aromatic of roasted coffee. Solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and detect, respectively. Among the 4 treatments, a total of 64 compounds were identified, 49 of these were found in all samples. For the honey treatment, 4 compounds (butanoic acid-3-methyl-ethyl-ester, 2-ethylene-6-methyl pyrazine, ethanone-1-1-methyl-1H-pyrrol-2-yl, 2-ethyl-3,5-dimethyl-pyrazine) were detected that provides floral, fruity and roasted nuts (hazelnuts and walnuts) flavors. In relation to the area of the compounds, the honey and varied wet treatments; obtained an abundance of area greater than the other treatments, nevertheless, at the sensory level the post-harvest treatment honey achieved a score of 84 points, obtaining a better score than the varied wet treatment, which reached a score of 83.25. The post-harvest honey treatment, due to its higher content of the compound 2-methyl-propanal, at the sensory level obtained winey aromatic notes like sparkling wine which is very organoleptically appreciated.