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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
30/12/2019 |
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Data da última atualização: |
30/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARBOSA, I. de P.; OLIVEIRA, A. C. B. de; ROSADO, R. D. S.; SAKIYAMA, N. S.; CRUZ, C. D.; PEREIRA, A. A.; PEREIRA, A. A. |
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Afiliação: |
Ivan de Paiva Barbosa, Universidade Federal de Viçosa - UFV; ANTONIO CARLOS BAIAO DE OLIVEIRA, CNPCa; Renato Domiciano Silva Rosado, Universidade Federal de Viçosa - UFV; Ney Sussumu Sakiyama, Universidade Federal de Viçosa - UFV; Cosme Damião Cruz, Universidade Federal de Viçosa - UFV; Antônio Alves Pereira, Universidade Federal de Viçosa - UFV; Antônio Alves Pereira, Empresa de Pesquisa Agropecuária de Minas Gerais - EPAMIG/Unidade Sudeste. |
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Título: |
Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Crop Breeding and Applied Biotechnology, v. 19, n. 4, p. 428-435, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage. |
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Palavras-Chave: |
Beverage quality; Correlation network; Radar chart; Sensory attributes. |
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Thesagro: |
Coffea Arábica. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207924/1/Sensory-quality-of-coffea-arabica-L.-genotypes.pdf
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Marc: |
LEADER 01773naa a2200253 a 4500
001 2117854
005 2019-12-30
008 2019 bl uuuu u00u1 u #d
100 1 $aBARBOSA, I. de P.
245 $aSensory quality of Coffea arabica L. genotypes influenced by postharvest processing.$h[electronic resource]
260 $c2019
520 $aThe specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.
650 $aCoffea Arábica
653 $aBeverage quality
653 $aCorrelation network
653 $aRadar chart
653 $aSensory attributes
700 1 $aOLIVEIRA, A. C. B. de
700 1 $aROSADO, R. D. S.
700 1 $aSAKIYAMA, N. S.
700 1 $aCRUZ, C. D.
700 1 $aPEREIRA, A. A.
700 1 $aPEREIRA, A. A.
773 $tCrop Breeding and Applied Biotechnology$gv. 19, n. 4, p. 428-435, 2019.
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Registro original: |
Embrapa Café (CNPCa) |
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| 1. |  | BARBOSA, I. de P.; OLIVEIRA, A. C. B. de; ROSADO, R. D. S.; SAKIYAMA, N. S.; CRUZ, C. D.; PEREIRA, A. A.; PEREIRA, A. A. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing. Crop Breeding and Applied Biotechnology, v. 19, n. 4, p. 428-435, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 1 | |
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