Caracterización del perfil de compuestos volátiles de café (Coffea arabica) generados a diferentes tiempos de fermentación mediante SPME GC MS.

Abstract

Abstract: Coffee is a beverage which is consume by its quality on flavor and fragrance. In this investigation it was demonstrated the relation between different dry fermentation process of coffee (aerobic, anaerobic, and modified atmosphere with CO2) and the fermentation time (0, 24, 48, 72 and 96 hours) on pH, acidity, and 7 volatile marker compounds of coffee. Volatile compounds analysis was performed by a gas chromatography accoupled to a mass spectrophotometer (GC-MS) equipment. A significant effect (p < 0.05) between the fermentation time and the pH decreasing was demonstrated, also between the fermentation time with the acidity increasing (p < 0.05). Acetic acid was positively correlated with the fermentation time, unlike 2-methylpirazine, 2-furanmethanol, 2,6-dimethylpirazine and 5- methylfurfural, which were negatively correlated with the fermentation time. Treatments of aerobic and anaerobic fermentation obtained high affinity with the 7 volatile marker compounds analyzed by the optimal environment for microorganism developing which acts in this process, unless of CO2 fermentation process, which presented a negative affinity with the 7 volatile compounds, because this gas inactivate microorganism development and inhibits their activity in fermentation process.