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

Abstract

Abstract:In the present investigation, the effect of dry, moist, moist and honey and post-harvest post-harvest treatments on the aromatic profile of roasted coffee was evaluated. SPME (extraction method) and GC-MS (method for separation and detection) were used. Among the 4 samples, 64 compounds were identified in total, with 49 compounds found in all samples. For the post-harvest honey treatment, 4 compounds were registered (Butanoic-3-methyl-ethyl ester, 2-ethenyl-6-methylpyrazine, ethanone-1-1-methyl-1H-pyrrole-2-yl, 2-ethyl- 3,5-dimethylpyrazine) detected only in this treatment, which provide floral, fruity and toasted nuts (hazelnuts and walnuts). In relation to the area of ​​the compounds, honey and wet post-harvest treatments varied; they obtained an abundance of area greater than the other treatments, however, at the sensory level the post-harvest honey treatment 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 2-methylpropanal compound, obtained sensory notes of aromatic aromas, sparkling wine at the sensory level, which is organically appreciated.