Efecto del tostado en la composición química de los granos de café
Abstract
The coffee drink is one of the most popular beverages worldwide due to its aroma and flavor. This infusion is prepared by extracting hot water—soluble compounds from the roasted and ground coffee beans. Of the 100 species of the Coffea genus, only three are commercialized Coffea arabica L., C. canephora, and C. liberica, the Coffea arabica L. the most commercialized. To obtain the flavor and aroma compounds characteristic of the coffee drink, the coffee cherry must be subjected to postharvest operations, which allow its chemical composition to be transformed. The main processes involved in this complex group of chemical transformations are fermentation, drying, and roasting. This review aims to provide an overview of the main changes in the chemical composition of arabica and robusta coffee during the benefit and roasting, as well as its possible effects on its quality attributes.
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References
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