Relationship between physico-chemical properties in the coffee beans and the cup quality attributes of coffee from the state of Chiapas, Mexico
2020
Cortés, F. M. | Pérez, S. J. A. | Servín, J. R. | Morales, R. V.
Chiapas is the main coffee-producing state in Mexico, contributing around 40% of national production in 2018 (SIAP, 2019), with 1.8 million of 69 kg bags, benefiting around 175,000 coffee producers. The state has 13 different coffee-producing regions with different environmental, technical, and socio-cultural characteristics that influence the production of coffee. The objective of the present work was to study the physical and chemical properties of the beans from the 13 regions, and to evaluate their effect on the sensory attributes of the beverage. 139 samples of 12 kg of coffee cherries were directly obtained from coffee plantations, processed in situ by the wet route, thus obtaining about 2 kg of parchment coffee. In each sample, physical (shape, size, and defects); chemical (caffeine, trigonelline, and chlorogenic acid), and sensory (aroma/fragrance, taste, aftertaste, acidity, body, balance, and overall appreciation) analyses were performed. The results showed that bean’s shape did not affect (p > 0.05) the cupping total score, but it did on attributes such as aroma and body. In general, the size of coffee beans had not significant effect on the cup quality attributes of the beverage; only in aroma the middle and small sizes of coffee beans scored higher (p < 0.05) than larger beans. Caffeine and trigonelline concentration in the beans had a negative correlation with all the cup quality attributes, contrary to what was found for chlorogenic acid (5-CQA), which improved all the cup quality attributes, especially acidity. In conclusion, physical and chemical properties in the coffee beans can modulate the cup quality attributes of the beverage in coffee samples from Chiapas, Mexico.
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Эту запись предоставил Universiti Putra Malaysia