Evaluación del perfil aromático de café colombiano de distintas zonas y épocas de cosecha, usando de nariz electrónica y análisis estadístico multivariado

dc.contributorDíaz Moreno, Amanda Consuelo
dc.contributorZuluaga Domínguez, Carlos Mario
dc.contributorBioalimentos
dc.creatorDiaz Villamizar, Maria Angelica
dc.date.accessioned2022-08-16T15:10:47Z
dc.date.accessioned2022-09-21T16:24:57Z
dc.date.available2022-08-16T15:10:47Z
dc.date.available2022-09-21T16:24:57Z
dc.date.created2022-08-16T15:10:47Z
dc.date.issued2022-08-15
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/81913
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3392505
dc.description.abstractPara evaluar cómo el origen y época de cosecha del café afectan los perfiles de compuestos volátiles, en este estudio se empleó de nariz electrónica y análisis estadístico multivariado para la caracterización de cinco muestras de café colombiano, tostado en grano y tostado molido, recolectadas en distintas épocas de cosecha (junio y diciembre) de tres fincas cafeteras en zonas del país (Caldas, Huila y Sierra Nevada de Santa Marta). Para ello, se estandarizaron los parámetros de operación en una nariz electrónica comercial (10 sensores semiconductores de óxido de metal) para café tostado, variando el tiempo de equilibrio del headspace y flujo de gas. Con estos parámetros estandarizados y junto a análisis fisicoquímicos y sensoriales se describieron las muestras. El análisis de datos se efectuó con análisis univariados y bivariados para los resultados fisicoquímicos, análisis no paramétrico y análisis de correspondencia (AC) para los resultados del panel sensorial, análisis multivariado (análisis de componentes principales (PCA), análisis de clústeres jerárquico (HCA), y análisis factorial multivariante (MFA)) para los resultados obtenidos por la nariz electrónica. Las características aromáticas del café tostado por origen sí permitieron una separación por origen, y la influencia de la época de cosecha se encontró significativa para los parámetros fisicoquímicos, pero no permitió una separación por clases con el perfil aromático. Se observó a través de esta exploración, que la nariz electrónica es una alternativa práctica y confiable de valoración y descripción del perfil aromático para café tostado que puede ser empleada para análisis rutinarios a nivel industrial. (Texto tomado de la fuente)
dc.description.abstractTo evaluate how the origin and harvest time of coffee affect the profiles of volatile compounds, this study used electronic nose and multivariate statistical analysis to characterize five samples of Colombian coffee, roasted beans and ground roasted, collected in different harvest times (June and December) of three coffee farms in areas of the country (Caldas, Huila, and Sierra Nevada de Santa Marta). For this, the operating parameters were standardized in a commercial electronic nose (10 metal oxide semiconductor sensors) for roasted coffee, varying the headspace equilibrium time and gas flow. With these standardized parameters and together with physicochemical and sensory analyses, the samples were described. Data analysis was performed with univariate and bivariate analyzes for the physicochemical results, nonparametric analysis, and correspondence analysis (CA) for the sensory panel results, multivariate analysis (principal component analysis (PCA), hierarchical cluster analysis (HCA), and multivariate factor analysis (MFA)) for the results obtained by the electronic nose. The aromatic characteristics of roasted coffee by origin did allow a separation by classes, and the influence of the harvest season was found to be significant for the physicochemical parameters, but it did not allow a separation by classes with the aromatic profile. Through this exploration, it was observed that the electronic nose is a practical and reliable alternative for the evaluation and description of the aromatic profile for roasted coffee that can be used for routine analyzes at an industrial level.
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisherInstituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisherFacultad de Ciencias Agrarias
dc.publisherBogotá, Colombia
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
dc.relationRedCol
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dc.rightsAtribución-SinDerivadas 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by-nd/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEvaluación del perfil aromático de café colombiano de distintas zonas y épocas de cosecha, usando de nariz electrónica y análisis estadístico multivariado
dc.typeTesis


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