Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods.
Coffee is typically processed in three ways: dry method (Natural coffee), semi-dry method (Honey coffee) and wet method (Washed coffee). The choice of processing method has a significant impact on the overall taste and aroma. Roasting is another critical stage in coffee production. Light, medium, an...
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Zamorano: Escuela Agrícola Panamericana
2024
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/7746 |
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ZAMORANO77462024-01-11T10:57:19Z Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. Madrid M., Leonela V. Cardona, Jorge Espinal, Raúl Cupping Mucilage Phenolic compounds Physicochemical characteristics Post-harvest Pulping Coffee is typically processed in three ways: dry method (Natural coffee), semi-dry method (Honey coffee) and wet method (Washed coffee). The choice of processing method has a significant impact on the overall taste and aroma. Roasting is another critical stage in coffee production. Light, medium, and dark roast are three of the most common roast levels for coffee beans, each offering distinct flavor profiles and characteristics. The investigation aimed to determine the consumer´s preferred and most accepted roast level for the Pacas variety from La Cabaña Farm subjected to three postharvest processing methods and to analyze differences in the physicochemical composition. Density, Moisture, Color, Phenolic Compounds and Titrable Acidity were measured to determine the physicochemical changes. Acceptance and Preference evaluations with untrained panelists were performed to better understand consumer´s preferences. This resulted that preferred roast level for the Pacas variety was Dark, followed by Medium and Light. As for acceptance, consumers did not found differences between roasting levels but did prefer Dark roast in color acceptance, they also showed preference for Honey coffee under Medium roast level. Natural coffee presented higher yield regardless of the roasting level and lighter color compared to the other two processing methods. Acidity and Phenolic Compounds decreased as roasting level increased. In conclusion, this study highlighted the influence of roast level and postharvest processing methods on consumer preferences and physicochemical changes. 2024-01-11T16:55:46Z 2024-01-11T16:55:46Z 2023 Thesis https://hdl.handle.net/11036/7746 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana |
| institution |
Universidad Zamorano |
| collection |
Biblioteca Digital Zamorano |
| language |
Inglés |
| topic |
Cupping Mucilage Phenolic compounds Physicochemical characteristics Post-harvest Pulping |
| spellingShingle |
Cupping Mucilage Phenolic compounds Physicochemical characteristics Post-harvest Pulping Madrid M., Leonela V. Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| description |
Coffee is typically processed in three ways: dry method (Natural coffee), semi-dry method (Honey coffee) and wet method (Washed coffee). The choice of processing method has a significant impact on the overall taste and aroma. Roasting is another critical stage in coffee production. Light, medium, and dark roast are three of the most common roast levels for coffee beans, each offering distinct flavor profiles and characteristics. The investigation aimed to determine the consumer´s preferred and most accepted roast level for the Pacas variety from La Cabaña Farm subjected to three postharvest processing methods and to analyze differences in the physicochemical composition. Density, Moisture, Color, Phenolic Compounds and Titrable Acidity were measured to determine the physicochemical changes. Acceptance and Preference evaluations with untrained panelists were performed to better understand consumer´s preferences. This resulted that preferred roast level for the Pacas variety was Dark, followed by Medium and Light. As for acceptance, consumers did not found differences between roasting levels but did prefer Dark roast in color acceptance, they also showed preference for Honey coffee under Medium roast level. Natural coffee presented higher yield regardless of the roasting level and lighter color compared to the other two processing methods. Acidity and Phenolic Compounds decreased as roasting level increased. In conclusion, this study highlighted the influence of roast level and postharvest processing methods on consumer preferences and physicochemical changes. |
| author2 |
Cardona, Jorge |
| author_facet |
Cardona, Jorge Madrid M., Leonela V. |
| format |
Tesis |
| author |
Madrid M., Leonela V. |
| author_sort |
Madrid M., Leonela V. |
| title |
Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| title_short |
Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| title_full |
Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| title_fullStr |
Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| title_full_unstemmed |
Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. |
| title_sort |
effect of roasting on the physicochemical and sensory characteristics of coffee (coffea arabica var. pacas) with various processing methods. |
| publisher |
Zamorano: Escuela Agrícola Panamericana |
| publishDate |
2024 |
| url |
https://bdigital.zamorano.edu/handle/11036/7746 |
| work_keys_str_mv |
AT madridmleonelav effectofroastingonthephysicochemicalandsensorycharacteristicsofcoffeecoffeaarabicavarpacaswithvariousprocessingmethods |
| _version_ |
1808118826152230912 |