Data/hora: 01/06/2024 22:05:01

Biblioteca(s): 	Embrapa Café.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	30/12/2019	
Data da última atualização: 	30/12/2019	
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.	
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.	
Título: 	Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Crop Breeding and Applied Biotechnology, v. 19, n. 4, p. 428-435, 2019.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Beverage quality; Correlation network; Radar chart; Sensory attributes.	
Thesagro: 	Coffea Arábica.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/207924/1/Sensory-quality-of-coffea-arabica-L.-genotypes.pdf	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (1360-1) - UPC - AP - DD -  -  -  - DIS