La química en nuestros platos: el café
DOI:
https://doi.org/10.18800/quimica.202501.003Palabras clave:
Café, Coffea arabica, Coffea canephora, Terpenos, Cafeína, Procesos de beneficioResumen
El consumo global de café ha experimentado un notable incremento en la última década. El elevado consumo de café a nivel mundial se atribuye principalmente a sus efectos psicoestimulantes, influenciados por factores genéticos, y la percepción de sus beneficios para la salud, aunque también se reconocen efectos adversos en algunos individuos. La compleja química del café, influenciada por el grano, el tostado y la preparación, impacta tanto su sabor como sus propiedades. Este artículo explora la química del café, desde las especies Arábica y Robusta y su origen, hasta los procesos de beneficio (húmedo/seco) que modifican el grano verde. Se analizan las transformaciones durante el tostado (reacción de Maillard) y cómo el tueste y la extracción afectan a compuestos como los diterpenos y la cafeína, y a las características sensoriales del café. Finalmente, se destaca el uso de algunas técnicas químicas para determinar el origen y la pureza del café, subrayando la relevancia de la química para comprender integralmente esta bebida.
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Derechos de autor 2025 Alfredo Milton Angeles-Boza
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
