FT-IR as a strategy for controlling coffee marketed in Huila (Colombia)
DOI:
https://doi.org/10.25186/.v21i.2457Abstract
In addition to offering excellent cup quality and specialty coffees, Huila is the country's primary producer of coffee. However, it is essential to note that there is no entity that evaluates and certifies these specialties in the stores or in the coffee commercialized in the department, so it is necessary to assess its physical, chemical, and organoleptic quality. In this work, 17 samples of roasted coffee beans were analyzed, and physicochemical tests (moisture, pH, and °Brix) were carried out. FTIR-ATR spectra were taken, and the content of caffeine (C) and chlorogenic acids (CGA) was determined. Finally, the samples were evaluated according to the Specialty Coffee Association (SCA) methodology. Moisture was within the optimum range for marketing roasted coffee beans (<4%). In the samples evaluated, CGA and C contents ranged between 10.472 ± 0.262 and 8.330 ± 0.138 and between 14.184 ± 0.384 and 7.772 ± 0.391. Statistically significant differences were found related to the post-harvest processing method. Of the samples evaluated, 64.70 % were classified as specialty coffee. The samples with the highest scores in this group are processed by dry and semi-dry methods. On the other hand, 42.7% of these specialty coffees correspond to the southern zone of the department of Huila, as this is where the largest production of coffee is concentrated.
Key words: Adulterated Coffee; FTIR-ATR; physicochemical properties; specialty coffee.
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