Relationship between physico-chemical properties in the coffee beans and the cup quality attributes of coffee from the state of Chiapas Mexico

Cortés F. M., . and Pérez S. J. A., . and Servín J. R., . and Morales R. V., . Relationship between physico-chemical properties in the coffee beans and the cup quality attributes of coffee from the state of Chiapas Mexico. pp. 754-761. ISSN 2231-7546

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 beans 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%2...

Abstract

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 beans 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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Item Type:	Article
AGROVOC Term:	Coffee
AGROVOC Term:	Beverages
AGROVOC Term:	Caffeine
AGROVOC Term:	Acidity
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Grinding
AGROVOC Term:	Experimental design
AGROVOC Term:	Regression analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Chlorogenic acid
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9286

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