Predicción de las características sensoriales del café tostado mediante análisis de compuestos fenólicos

Abstract

Abstract: The objective of this research work is to analyze the influence of polyphenolic compounds and caffeine on the sensory characteristics of green coffee. 30 samples of 9 different varieties were analyzed, including Geisha, San Salvador, Sidra, Typica, Typica-Bourbon, Typica-Bourbon-Catuai, Typica- Caturra, Typica-Geisha and Typica-Sidra, which were sensory evaluated and subjected to different post-harvest methods such as washing, natural and honey. A solid-liquid extraction was carried out using a 50/50 methanol/water solution, followed by shaking and centrifugation, and the overdrainage was subsequently collected. The residue was treated with a 70/30 acetone/water solution, followed by a second centrifugation and collection of the overdrain. Using HPLC, eight compounds were identified in green coffee bean, including chlorogenic acid, cryptochlorogenic acid, caffeine, 3-O-E-ferualquinic acid, and several isomers of dicaffeoylquinic acid, as well as neochlorogenic acid. To interpret the results, statistical techniques such as linear regression, principal component analysis and heat maps were used. From which a value of 0.0942 was obtained for caffeine, followed by 3-O-E-Ferualquinic Acid with a value of 0.0502, being the highest correlations. The principal component analyzes did not yield relevant data on the relationship of the variables described with the tasting score.