A study about the microstructure behaviour of coffee and chlorogenic acids during roasting a case study in “tecnoparque agroecológico yamboró”

Las variedades de café arábica (Coffea arabica L.) presentan excelente calidad con sabores suaves, aromas intensos y acidez agradable; cualidades dadas por la genética de la planta y los componentes químicos naturales del grano de café que varían según su producción, procesos en las fincas, almacenamiento, comercialización, tostión y preparación. El presente estudio se realizó con granos de café almendra variedad Colombia cultivada en el municipio de Pitalito (Huila), a partir del cual se observó una relación entre el contenido de ácidos clorogénicos totales determinado por espectroscopia UV y la microestructura del grano observada por Microscopia Electrónica de Barrido, y analizando los poros formados con respecto a dos tratamientos de tostión a los que fueron sometidos.The varieties of Arabica coffee (Coffea arabica L.) have excellent quality due to their soft flavors, intense aroma and pleasant acidity. These qualities are produced by the plant genetics and the natural chemical components of the coffee bean that vary according to their production, processing in farms, storage, marketing, roasting and preparation. This study was performed using Colombia variety almond coffee beans grown in Pitalito (Huila), from which a relationship between the content of total chlorogenic acids determined by a UV spectroscopy and the bean microstructure was observed; this relationship was remarked in an electron microscopy scanning. The pores formed by the two different roasting treatments they were put through were analyzed as well.na8 página