<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342021000601057</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v12i6.2773</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica y sensorial de café de la montaña de Guerrero]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and sensory characterization of coffee from the Guerrero Mountain]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez González]]></surname>
<given-names><![CDATA[Tiburcio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado Astudillo]]></surname>
<given-names><![CDATA[Yanik I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Mateos]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Sucre]]></surname>
<given-names><![CDATA[Manuel Octavio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez Fitz]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Guerrero Centro de Innovación, Competitividad y Sostenibilidad ]]></institution>
<addr-line><![CDATA[Acapulco Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco  ]]></institution>
<addr-line><![CDATA[ Yucatán]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Guerrero  ]]></institution>
<addr-line><![CDATA[ Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>6</numero>
<fpage>1057</fpage>
<lpage>1069</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342021000601057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342021000601057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342021000601057&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En este estudio se evaluaron las características fisicoquímicas y organolépticas de café producido en el municipio José Joaquín Herrera, Guerrero para incrementar su valor agregado y de comercialización. El café (Coffea arabica L. variedad Caturra) se procesó mediante cuatro métodos de beneficiado: tradicional, enmielado natural, fermentación controlada y lavado natural. Se midió el color, la dureza, la humedad, la actividad de agua, el contenido de ocratoxina A y la presencia de defectos en los granos de café verde. Además, se evaluaron 10 atributos organolépticos siguiendo el protocolo de la Speciality Coffee Association of America. Las muestras fueron similares en L* (41.98-46.23) y Hº (87.21-88.71), indicando una coloración amarilla semioscura de los granos. La dureza fue mayor en los granos de café enmielado (102.81N) y menor en café tradicional (87.85N). Se obtuvieron valores similares de aw (0.48-0.51), con independencia del método de beneficio y un porcentaje de humedad entre 8.65-9.71. Los cafés presentaron puntuaciones de calidad sensorial &#8805;80. El café obtenido por fermentación controlada se clasificó como café de especialidad porque mostró la mejor calidad en taza (84) y ausencia de defectos primarios en grano. Las muestras de café presentaron concentraciones de OTA entre 1.3 y 1.61 µg kg-1, que se encuentran dentro del rango establecido para su comercialización. El beneficio de los granos por métodos alternativos al tradicional permitió obtener café con mejores atributos fisicoquímicos y sensoriales, aumentando su calidad final en taza y demostrando ser una alternativa viable para la generación de cafés con valor agregado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this study, the physicochemical and organoleptic characteristics of coffee produced in the municipality of José Joaquín Herrera, Guerrero were evaluated to increase its added and commercialization value. Coffee (Coffea arabica L. variety Caturra) was processed using four methods of beneficiation: traditional, natural honeying, controlled fermentation and natural washing. Color, hardness, moisture, water activity, ochratoxin A content, and the presence of defects in green coffee beans were measured. In addition, 10 organoleptic attributes were evaluated following the protocol of the Speciality Coffee Association of America. The samples were similar in L* (41.98-46.23) and Hº (87.21-88.71), indicating a semi-dark yellow coloration of the beans. Hardness was higher in honeyed coffee beans (102.81N) and lower in traditional coffee (87.85N). Similar values of aw (0.48-0.51) were obtained, regardless of the method of beneficiation and a moisture percentage between 8.65-9.71. The coffees presented sensory quality scores &#8805;80. Coffee obtained by controlled fermentation was classified as specialty coffee because it showed the best cup quality (84) and absence of primary defects in beans. The coffee samples presented concentrations of OTA between 1.3 and 1.61 &#956;g kg-1, which are within the range established for commercialization. The benefit of the beans by alternative methods to the traditional one allowed to obtain coffee with better physicochemical and sensory attributes, increasing its final quality in the cup and proving to be a viable alternative for the generation of coffees with added value.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad en taza]]></kwd>
<kwd lng="es"><![CDATA[métodos alternativos de beneficiado]]></kwd>
<kwd lng="es"><![CDATA[OTA]]></kwd>
<kwd lng="en"><![CDATA[alternative methods of beneficiation]]></kwd>
<kwd lng="en"><![CDATA[cup quality]]></kwd>
<kwd lng="en"><![CDATA[OTA]]></kwd>
</kwd-group>
</article-meta>
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