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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
28/10/2016 |
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Data da última atualização: |
28/10/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S. |
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Afiliação: |
ALICE DE SOUZA SILVEIRA, UFV; ARACY CAMILLA TARDIN PINHEIRO, UFV; WILLIAMS PINTO MARQUES FERREIRA, SAPC; LAÉRCIO JUNIO DA SILVA, UFV; JOSÉ LUIS DOS SANTOS RUFINO, Centro de Excelência do Café Matas de Minas; NEY SUSSUMU SAKIYAMA, UFV. |
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Título: |
Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Revista Ceres, Viçosa, v.63, n.4, p. 436-443. jul/ago. 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity , body and flavor, which made up the final score. The scores were examined by ANOVA and means werecompared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the cof fees from both slope exposures when these factors were analyzed separately . However , at higher altitudes, Y ellow Catuaí produces coffees with better sensory quality . Similarly , coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute tothe final quality of the beverage produced in the region of Matas de Minas. |
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Palavras-Chave: |
Cor do fruto; Face de exposição; Fruit color; Qualidade de bebida; Quality cup; Slope exposure. |
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Thesagro: |
Altitude; Coffea Arábica. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/149398/1/Sensory-analysis-of-specialty.pdf
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Marc: |
LEADER 02305naa a2200277 a 4500
001 2055553
005 2016-10-28
008 2016 bl uuuu u00u1 u #d
100 1 $aSILVEIRA, A. de S.
245 $aSensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil.$h[electronic resource]
260 $c2016
520 $aSpecialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity , body and flavor, which made up the final score. The scores were examined by ANOVA and means werecompared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the cof fees from both slope exposures when these factors were analyzed separately . However , at higher altitudes, Y ellow Catuaí produces coffees with better sensory quality . Similarly , coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute tothe final quality of the beverage produced in the region of Matas de Minas.
650 $aAltitude
650 $aCoffea Arábica
653 $aCor do fruto
653 $aFace de exposição
653 $aFruit color
653 $aQualidade de bebida
653 $aQuality cup
653 $aSlope exposure
700 1 $aPINHEIRO, A. C. T.
700 1 $aFERREIRA, W. P. M.
700 1 $aSILVA, L. J. da
700 1 $aRUFINO, J. L. dos S.
700 1 $aSAKIYAMA, N. S.
773 $tRevista Ceres, Viçosa$gv.63, n.4, p. 436-443. jul/ago. 2016.
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Registro original: |
Embrapa Café (CNPCa) |
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| 1. |  | SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S. Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Revista Ceres, Viçosa, v.63, n.4, p. 436-443. jul/ago. 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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