Physicochemical and sensory characterization of coffee from the Guerrero Mountain

Authors

  • Tiburcio Juárez González Centro de Innovación, Competitividad y Sostenibilidad-Universidad Autónoma de Guerrero. Calle Pino s/n, Col. El Roble, Acapulco, Guerrero, México. CP. 39640
  • Yanik Ixchel Maldonado Astudillo Centro de Innovación, Competitividad y Sostenibilidad-Universidad Autónoma de Guerrero. Calle Pino s/n, Col. El Roble, Acapulco, Guerrero, México. CP. 39640
  • Ricardo González Mateos Centro de Innovación, Competitividad y Sostenibilidad-Universidad Autónoma de Guerrero. Calle Pino s/n, Col. El Roble, Acapulco, Guerrero, México. CP. 39640
  • Manuel Octavio Ramírez Sucre Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC-Unidad Sureste. Carretera Sierra Papacal-Chuburná Puerto, Yucatán, México
  • Patricia Álvarez Fitz CONACYT-Universidad Autónoma de Guerrero. Av. Javier Méndez Aponte núm. 1, Fracc. Servidor Agrario, Chilpancingo del Bravo, Guerrero, México. CP. 39070
  • Ricardo Salazar CONACYT-Universidad Autónoma de Guerrero. Av. Javier Méndez Aponte núm. 1, Fracc. Servidor Agrario, Chilpancingo del Bravo, Guerrero, México. CP. 39070

DOI:

https://doi.org/10.29312/remexca.v12i6.2773

Keywords:

alternative methods of beneficiation, cup quality, OTA

Abstract

In this study, the physicochemical and organoleptic characteristics of coffee produced in the municipality of José Joaquín Herrera, Guerrero were evaluated to increase its added and commercialization value. Coffee (Coffea arabica L. variety Caturra) was processed using four methods of beneficiation: traditional, natural honeying, controlled fermentation and natural washing. Color, hardness, moisture, water activity, ochratoxin A content, and the presence of defects in green coffee beans were measured. In addition, 10 organoleptic attributes were evaluated following the protocol of the Speciality Coffee Association of America. The samples were similar in L* (41.98-46.23) and Hº (87.21-88.71), indicating a semi-dark yellow coloration of the beans. Hardness was higher in honeyed coffee beans (102.81N) and lower in traditional coffee (87.85N). Similar values of aw (0.48-0.51) were obtained, regardless of the method of beneficiation and a moisture percentage between 8.65-9.71. The coffees presented sensory quality scores ≥80. Coffee obtained by controlled fermentation was classified as specialty coffee because it showed the best cup quality (84) and absence of primary defects in beans. The coffee samples presented concentrations of OTA between 1.3 and 1.61 μg kg-1, which are within the range established for commercialization. The benefit of the beans by alternative methods to the traditional one allowed to obtain coffee with better physicochemical and sensory attributes, increasing its final quality in the cup and proving to be a viable alternative for the generation of coffees with added value.

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Published

2021-09-20

How to Cite

Juárez González, Tiburcio, Yanik Ixchel Maldonado Astudillo, Ricardo González Mateos, Manuel Octavio Ramírez Sucre, Patricia Álvarez Fitz, and Ricardo Salazar. 2021. “Physicochemical and Sensory Characterization of Coffee from the Guerrero Mountain”. Revista Mexicana De Ciencias Agrícolas 12 (6). México, ME:1057-69. https://doi.org/10.29312/remexca.v12i6.2773.

Issue

Vol. 12 No. 6 (2021)

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Articles

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