<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-4226</journal-id>
<journal-title><![CDATA[Revista U.D.C.A Actualidad & Divulgación Científica]]></journal-title>
<abbrev-journal-title><![CDATA[rev.udcaactual.divulg.cient.]]></abbrev-journal-title>
<issn>0123-4226</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Aplicadas y Ambientales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-42262019000100304</article-id>
<article-id pub-id-type="doi">10.31910/rudca.v22.n1.2019.1158</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización y diferenciación de cafés, a partir de espectroscopía infrarroja]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization and differentiation of coffee from infrared spectroscopy]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera B.]]></surname>
<given-names><![CDATA[Óscar M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez G.]]></surname>
<given-names><![CDATA[Nelson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orozco-Blanco]]></surname>
<given-names><![CDATA[Dayana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Mild Coffee Company Huila S.A.S. Grupo investigación agroindustria usco ]]></institution>
<addr-line><![CDATA[Pitalito ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Surcolombiana Grupo investigación agroindustria usco ]]></institution>
<addr-line><![CDATA[Neiva ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Surcolombiana Grupo investigación agroindustria usco ]]></institution>
<addr-line><![CDATA[Neiva ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>22</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-42262019000100304&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-42262019000100304&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-42262019000100304&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El café es la segunda bebida más consumida en el mundo después del agua, en el que Colombia contribuye con el 9% de la producción, destacándose la calidad del café del departamento del Huila (cafés de altura); sin embargo, no hay suficiente evidencia sobre la incidencia de la altura en la calidad sensorial y composición química. En ese sentido, se buscó caracterizar y diferenciar cafés, mediante el análisis del espectro infrarrojo (FTIR) y evaluación sensorial. 62 muestras de cafés especiales fueron caracterizados, cosechados en diferentes altitudes, obtenidas en dos periodos de cosecha. Los espectros obtenidos permitieron encontrar diferenciación en los picos asociados a ácidos clorogénicos (1600-1650cm-1), entre grano verde y tostado, aunque no se observaron diferencias en los picos, según el periodo de cosecha, por sí solos. La evaluación sensorial, según la metodología SCA, 2015, no generaron diferencias estadísticamente significativas entre periodos de cosecha y variedades evaluadas. Al considerar conjuntamente el análisis sensorial y el análisis del espectro infrarrojo, se presentaron diferencias estadísticamente significativas entre periodos de cosecha, atribuibles al contenido de cafeína y al puntaje total en taza. Los resultados encontrados muestran que no existe correlación entre la altura del cultivo de café y la calidad final de la bebida.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Coffee is the second most consumed beverage in the world after water, the Colombian coffee production contributes with 9% of total world production and Colombian coffee is recognized by quality and mild coffee. Today, there is not enough evidence on the influence of altitude in sensory quality and coffee chemical composition. In this sense, we sought to characterize and differentiate coffees by infrared spectrum analysis (FTIR) and sensory evaluation. 62 specialty coffees samples were harvested at different altitudes, obtained in two harvest periods. The spectra obtained allowed finding differentiation in the peaks associated with chlorogenic acids (1600-1650cm-1) between green and roasted coffee beans, although no differences were observed in the peaks according to the harvest period; by itself. The sensory evaluation, according to the SCA methodology, 2015 did not generate statistically significant differences between harvest periods and evaluated varieties. When jointly considering the sensory analysis and the infrared spectrum analysis, there were statistically significant differences between harvest periods, attributable to the caffeine content and the total cup score. The results found show that there is no correlation between the height of the coffee crop and the final quality of the beverage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[altura]]></kwd>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[cafeína]]></kwd>
<kwd lng="es"><![CDATA[ácidos clorogénicos.]]></kwd>
<kwd lng="en"><![CDATA[altitude]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[chlorogenics acids]]></kwd>
<kwd lng="en"><![CDATA[caffeine.]]></kwd>
</kwd-group>
</article-meta>
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