Quantification of caffeine and its ef-fect on sensory qual-ity in three varieties of coffee (Coffea arabica L.), accord-ing to altitudinal level in the San Mar-tín Region
DOI:
https://doi.org/10.51252/raa.v1i2.164Keywords:
Altitudinal level, caffeine, San Martín region, sensory qualityAbstract
The quality of the coffee cup depends on the sensory attributes of the ground roasted bean, the amount of caffeine and the agricultural area of origin. We evaluated the effect of the altitudinal levels on the caffeine content in ground roasted coffee between the Catimor, Caturra and Pache varieties in the San Martín region and the relationship of the caffeine content on the sensory quality of coffee in the cup. Coffee samples were collected at three altitudinal levels. For the sensory analysis, the score of the Association of Specialty Coffee of America was applied. We used the 5% Tukey test and Spearman's correlation to determine the degree of association between the amount of caffeine and sensory quality. The Catimor variety obtained the highest average amount of caffeine (1,214 g / 100 g) from the altitude level between 1000 - 1200 m.a.s.l, while the Catimor and Pache varieties reported lower average values of caffeine (1,096 g / 100 g) in samples obtained. between 500 - 800 m.a.s.l. Height has a direct positive influence on caffeine content: the higher the altitude, the higher the caffeine content. There is an average positive relationship (0.488) between the average caffeine content and sensory quality of the three varieties during cupping of coffee.
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Copyright (c) 2021 Enrique Navarro-Ramirez, Mario Pezo-Gonzales, María García-Paredes
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