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| Registros recuperados : 57 | |
| 4. |  | TSUKUI, A.; VENDRAMINI, P.; GARRETT, R.; SCHOLZ, M. B.; EBERLIN, M.; BIZZO, H. R.; REZENDE, C. Chemical profile of green Arabica coffee bean submitted to semi-dry and dry processing by electrospray ionization mass spectro. In: IBERO-AMERICAN, 1.; BrMASS CONFERENCE ON MASS SPECTROMETRY, 6., 2016, Rio de Janeiro. Resumos Eletrônicos... São Paulo: Sociedade Brasileira de Espectrometria de Massas, 2016. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | SCHOLZ, M. B. S.; BORDIGNON, J. R.; MIRANDA, M. Z. de; SILVA, V. C. da; TATSCH, P. O. Granulometria e amido danificado de farinhas de trigo obtidas em diferentes moinhos experimentais. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 8.; SEMINÁRIO TÉCNICO DO TRIGO, 9., 2014, Canela; REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 9.; SEMINÁRIO TÉCNICO DO TRIGO, 10., 2015, Passo Fundo. Anais... Passo Fundo: Biotrigo Genética: Embrapa Trigo, 2015. 2014 - Melhoramento, Aptidão industrial e Sementes - Trabalho 90. 1 CD-ROM.| Biblioteca(s): Embrapa Trigo. |
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| 12. | | KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; SILVA, J. B. G. D.; PEREIRA, L. F. P.; BENASSI, M. T. Green coffee beans composition, roasted coffee and beverages characteristics: diversity between arabica cultivars. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 107| Biblioteca(s): Embrapa Café. |
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| 13. | | STENZEL, N. M. C.; NEVES, C. S. V. J.; MARUR, C. J.; SCHOLZ, M. B. dos; GOMES, J. C. Maturation curves and degree-days accumulation for fruits of 'Folha Murcha' orange trees. Scientia Agrícola, Piracicaba, v. 63, n. 3, p. 219-225, may./jun., 2006.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 14. | | TSUKUI, A.; VENDRAMINI, P. H.; GARRET, R.; SCHOLZ, M. B. S.; EBERLIN, M. N.; BIZZO, H. R.; REZENDE, C. M. Direct-infusion electrospray ionization-mass spectrometry analysis reveals atractyligenin derivatives as potential markers for green coffee postharvest discrimination. LWT - Food Science and Technology, v. 103, p. 205-211, 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | RIEDE, C. R.; CAMPOS, L. A. C.; SCHOLZ, M. B. dos S.; SCHINZEL, R. L.; SHIOGA, P. S. IPR 85 - Bread wheat cultivar. Crop Breeding and Applied Biotechnology, Londrina, v. 2, n. 4, p. 595-597, Dec. 2002.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 18. | | FLUMIGNAN, D. L.; LENA, B. P.; FARIA, R. T. de; SCHOLZ, M. B. dos S.; MEDINA, C. de C. Influence of irrigation on wheat crop. Engenharia Agrícola, Jaboticabal, v. 33, n. 1, p. 75-88, jan./fev. 2013.| Biblioteca(s): Embrapa Agropecuária Oeste. |
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| 20. | | BORDIGNON, J. R.; SCHOLZ, M. B. S.; MIRANDA, M. Z. de; SILVA, V. C. da; EL KHOURI, M.; DE PIERI, F. L. Z.; TATSCH, P. O. Amido danificado e capacidade de retenção de solventes de farinhas obtidas em moinhos experimentais. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 8.; SEMINÁRIO TÉCNICO DO TRIGO, 9., 2014, Canela; REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 9.; SEMINÁRIO TÉCNICO DO TRIGO, 10., 2015, Passo Fundo. Anais... Passo Fundo: Biotrigo Genética: Embrapa Trigo, 2015. 2014 - Melhoramento, Aptidão industrial e Sementes - Trabalho 127. 1 CD-ROM.| Biblioteca(s): Embrapa Trigo. |
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| Registros recuperados : 57 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
25/01/2022 |
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Data da última atualização: |
25/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
KITZBERGER, C. S. G.; POT, D.; MARRACCINI, P.; PEREIRA, L. F. P.; SCHOLZ, M. B. dos S. |
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Afiliação: |
CÍNTIA SORANE GOOD KITZBERGER, IAPAR-EMATER; DAVID POT, CIRAD; PIERRE MARRACCINI, CIRAD; LUIZ FILIPE PROTASIO PEREIRA, CNPCa; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR-EMATER. |
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Título: |
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
AIMS Agriculture and Food, v. 5, n. 4, p. 700-704, 2020. |
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DOI: |
https://doi.org/10.3934/agrfood.2020.4.700 |
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Idioma: |
Inglês |
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Conteúdo: |
Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future. MenosPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowe... Mostrar Tudo |
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Thesaurus NAL: |
Chemical composition; Coffea arabica var. arabica; Coffee beans; Green beans; Postharvest systems. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/230486/1/Flavor-precursors-and-sensory-attributes.pdf
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Marc: |
LEADER 02451naa a2200241 a 4500
001 2139298
005 2022-01-25
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3934/agrfood.2020.4.700$2DOI
100 1 $aKITZBERGER, C. S. G.
245 $aFlavor precursors and sensory attributes of coffee submitted to different post-harvest processing.$h[electronic resource]
260 $c2020
520 $aPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.
650 $aChemical composition
650 $aCoffea arabica var. arabica
650 $aCoffee beans
650 $aGreen beans
650 $aPostharvest systems
700 1 $aPOT, D.
700 1 $aMARRACCINI, P.
700 1 $aPEREIRA, L. F. P.
700 1 $aSCHOLZ, M. B. dos S.
773 $tAIMS Agriculture and Food$gv. 5, n. 4, p. 700-704, 2020.
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Embrapa Café (CNPCa) |
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