Avaliação dos constituintes voláteis do café submetido a diferentes tratamentos pós-colheita pela análise de suas características físicas, químicas e sensoriais

• Autor(a) principal: Rodrigues, Ana Paula Lelis
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/3529
• topic: PCA; Constituintes voláteis; Cromatografia; Volatile constituents; Chromatography; Principal component analysis; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS::ARMAZENAMENTO DE PRODUTOS AGRICOLAS

This present work had as objective to evaluate the physical and chemical characteristics of coffee under different post-harvest processing in order to relate them with the sensory analysis. The fruits of coffee were harvested in Araponga MG Brazil, and part of them were peeled and taken to the laboratory of physical properties at the Federal University of Vicosa. Samples of peeled coffee were dried at temperatures of 40, 50 and 60 oC. Samples of cherry coffee were dried at the same temperatures, but when subjected to 40 oC; a percentage of 0, 10, 20 e 30 % of green beans were added to them. After drying, the samples were subjected to color analysis, electrical conductivity, apparent density, weight of thousand grains, gas chromatography and sensory analysis (realized by the Illy Coffee in Trieste - Italy) every three months of storage for a year. During the storage, significant differences in electrical conductivity and in the L, a and b color coordinates were observed between the samples of coffee, especially when the drying temperatures and processing in which the samples were submitted were compared. The density varied with the water content and the dry matter weight of thousand grains showed no significant change during storage. This present work also identified and quantified volatile compounds of coffee, which presented different concentrations. The principal component analysis showed a correlation between physical and chemical characteristics and sensory analysis of every three months. After twelve months of storage, a better differentiation consistent with sensory analysis between the samples was observed.