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| Registros recuperados : 385 | |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
13/01/2020 |
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Data da última atualização: |
13/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PINHEIRO, C. A.; PEREIRA, L. L.; FIORESI, D. B.; OLIVEIRA, D. da S.; OSÓRIO, V. M.; SILVA, J. A. da; PEREIRA, U. A.; FERRAO, M. A. G.; RIVA-SOUZA, E. M.; FONSECA, A. F. A. da; PINHEIRO, P. F. |
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Afiliação: |
Carlos Alexandre Pinheiro, Universidade Federal do Espírito Santo - UFES/Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde; Lucas Louzada Pereira, Instituto Federal do Espírito Santo - IFES/Departamento de Ciência de Alimentos; Deusélio Bassini Fioresi, Instituto Federal do Espírito Santo - IFES/Departamento de Ciência de Alimentos; Daniela da Silva Oliveira, Universidade Federal do Espírito Santo - UFES/Departamento de Farmácia e Nutrição, Centro de Ciências Exatas, Naturais e da Saúde; Vanessa Moreira Osório, Universidade Federal do Espírito Santo - UFES/Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde; Josimar Aleixo da Silva, Universidade Federal do Espírito Santo- UFES/Departamentode Biologia, Centro de Ciências Exatas, Naturais e da Saúde; Ulisses Alves Pereira, Universidade Federal de Minas Gerais - UFMG/Instituto de Ciências Agrárias - ICA; MARIA AMELIA GAVA FERRAO, CNPCa; Elaine Manelli Riva-Souza, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural - Incaper; AYMBIRE FRANCISCO A DA FONSECA, CNPCa; Patrícia Fontes Pinheiro, Universidade Federal do Espírito Santo - UFES/Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde. |
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Título: |
Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 13, n. 12, p. 2046-2052, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
In Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species. MenosIn Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents... Mostrar Tudo |
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Palavras-Chave: |
Conilon coffee; Genotypes; Quality; Robusta coffee. |
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Thesagro: |
Altitude. |
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Thesaurus NAL: |
Chemical composition. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208560/1/Physico-chemical-properties-and-sensory.pdf
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Marc: |
LEADER 02821naa a2200313 a 4500
001 2118595
005 2020-01-13
008 2019 bl uuuu u00u1 u #d
100 1 $aPINHEIRO, C. A.
245 $aPhysico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes.$h[electronic resource]
260 $c2019
520 $aIn Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species.
650 $aChemical composition
650 $aAltitude
653 $aConilon coffee
653 $aGenotypes
653 $aQuality
653 $aRobusta coffee
700 1 $aPEREIRA, L. L.
700 1 $aFIORESI, D. B.
700 1 $aOLIVEIRA, D. da S.
700 1 $aOSÓRIO, V. M.
700 1 $aSILVA, J. A. da
700 1 $aPEREIRA, U. A.
700 1 $aFERRAO, M. A. G.
700 1 $aRIVA-SOUZA, E. M.
700 1 $aFONSECA, A. F. A. da
700 1 $aPINHEIRO, P. F.
773 $tAustralian Journal of Crop Science$gv. 13, n. 12, p. 2046-2052, 2019.
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Embrapa Café (CNPCa) |
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