ABSTRACT
Resumen Introducción: el café verde es un producto del mercado mundial cuyo precio es determinado por sus características sensoriales en taza; sin embargo, estos atributos cambian durante el almacenamiento, convirtiendo esta etapa de la cadena productiva en una etapa crucial para garantizar la calidad del producto. Objetivo: en este trabajo se buscó determinar el impacto de diversos factores de almacenamiento en la calidad sensorial y física del café verde colombiano, bajo condiciones de estabilidad acelerada y natural. Materiales y métodos: cerezas maduras de café de la misma cosecha fueron procesadas en paralelo por dos métodos postcosecha para obtener café lavado y semilavado, después se sometieron a diferentes tratamientos de almacenamiento. Resultados: el café verde almacenado en condiciones ambientales presentó notas propias de reposo, la densidad y los parámetros del color cambiaron de diferente manera en los dos tipos de café. El comportamiento del café verde en almacenamiento acelerado varió en función de los métodos de beneficio; en el café lavado, el almacenamiento con humedad afecto los atributos sensoriales y alteró la densidad, el % HR y los parámetros de color L* y b*; en el café semilavado, el oxígeno fue el factor de mayor impacto, afectando también la densidad y el color. Conclusiones: diferentes métodos de beneficio de café no solo dan lugar a diferencias en los perfiles de la calidad sensorial, sino que también condicionan el comportamiento del grano de café verde durante el almacenamiento.
Abstract Introduction: Green coffee i s a product of the world market whose price is determined by its sensory characteristics in the cup; however, these attributes change during storage, turning this stage of the production chain into a crucial stage to guarantee product quality. Objective: In the present work we sought to determine the impact of various storage factors on the sensory and physical quality of Colombian green coffee, under conditions of accelerated and natural stability. Materials and methods: Mature coffee cherries from the same harvest were processed in parallel by two post-harvest methods to obtain washed and semi-washed coffee, and then they were subjected to different storage treatments. Results: It was found that green coffee stored under environmental conditions had the characteristic notes of rest; in addition, density and color parameters changed differently in the two types of coffee. The behavior of green coffee in accelerated storage treatments varied according to the processing methods. For the case of washed coffee, storage with humidity negatively affected sensory attributes and also altered density, the RH % and color parameters L* and b*; for the semi-washed coffee, oxygen was the factor that promoted the greatest sensory changes, also affecting density and color. Conclusions: Different coffee post-harvest processes not only give rise to differences in the profiles of sensory quality but also condition the behavior of green coffee bean during storage.
Resumo Introdução: O café verde é um produto do mercado mundial cuj o preço é determinado pelas suas características sensoriais na xícara; no entanto, estes atributos mudam durante o armazenamento, tornando esta etapa da cadeia produtiva em uma etapa crucial para garantir a qualidade do produto. Objetivo: em este trabalho se procura determinar o impacto de diversos fatores de armazenamento na qualidade sensorial e física do café verde colombiano, sob condições de estabilidade acelerada e natural. Materiais e métodos: cerejas maduras do café da mesma colheita foram processadas em paralelo pelos métodos pós-colheita para obter café lavado e semi-lavado, despois someteram-se a diferentes tratamentos de armazenamento. Resultados: o café verde armazenado em condições ambientais apresentou notas próprias de repouso, a densidade e os parâmetros da color mudaram de diferente maneira nos dois tipos de café. O comportamento do café verde em armazenamento acelerado variou em função dos métodos de benefício; no café lavado, o armazenamento com umidade afetou os atributos sensoriais e alterou a densidade, o %HR e os parâmetros da color L* e b*; no café semi-lavado, o oxigénio foi o fator de maior impacto, afetando também a densidade e a color. Conclusões: diferentes processos de pós-colheita do café não só produziriam diferenças nos perfis de qualidade sensorial, mas também condicionam o comportamento do grão de café verde durante o armazenamento.
ABSTRACT
ABSTRACT This study describes a comparative analysis of the essential oil (EO) chemical composition of leaves and reproductive organs (inflorescences and fruits) of Piper gaudichaudianum during the seasons of a year in order to determine the best collection time and the most suitable plant organ to obtain this extractive. The chemical composition of EO obtained from fresh leaves was compared to the dried ones, to verify if the drying process interferes in the extractive quality. The leaves were collected from a native population of Santa Maria, RS, Brazil, twice in each season, in triplicate, while inflorescences and fruits were sampled when they were present. The EO was obtained by hydrodistillation of the different plant organs for 3 h. The 20 EO samples were analyzed by gas chromatography (GC) coupled to mass spectrometry and GC with flame ionization detector, in triplicate. Hierarchical cluster analysis (HCA) and principal components analysis (PCA) were performed to verify a possible formation of chemical groups (CG) and the cohesion among them. The phenylpropanoid dillapiole was the major constituent of the EO in all seasons and in all plant organs, and myristicin was observed only in reproductive organs. The EO samples of this population were divided into two CG by HCA and PCA, showing the variability in chemical composition between different plant organs, however there was no chemical variability due to seasonality and phenophases. Since the drying of the leaves did not alter the EO chemical composition, this post-harvest procedure can be used without compromising the extrative quality.