Influencia de la región y tostión en la identificación de grupos funcionales de cafés colombianos mediante espectroscopía infrarroja

Knowledge gap: Currently, it is uncertain how roasting, and region affect the presence of functional groups that can be associated with the presence of specific bioactive compounds in the grain. Therefore, infrared spectrophotometry techniques emerge as the methodologies for rapid and presumptive analysis of coffee quality. Results and conclusions: of the spectra, 14 bands were identified with functional groups of interest that relate the presence of chemical compounds. Among these were found alcohols, aromatic rings, caffeine, lipids, aldehydes, esters, organic acids (chlorogenic), trigonelline, aliphatic acids and carbohydrates. Of the influence of roasting and region on the presence of functional groups, the coffees of Cauca (mild roasting), Santander (balanced roasting) and Caldas (strong roasting) were the ones with the highest vibration in the 14 peaks found in relation to their homonyms. However, the principal component analysis showed that mild roast coffees (Tolima, Nariño and Cauca) and Caldas in strong roasting were the ones with the greatest influence on the compounds associated with the functional groups found. Cauca and Caldas are the predominant in the functional groups, indicating that the region and the roasting significantly affect the presence of functional groups and the internal composition of the grain.