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| Registros recuperados : 17 | |
| 4. |  | RONDON, M. J. P.; HOOGERHEIDE, E. S. S.; PINTO, J. M. A.; TIAGO, A. V.; LUCCA, C. Z. Diversidade genética de mandiocas conservadas na comunidade tradicional Rio dos Couros, Cuiabá, MT. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 5.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 10., 2021. Sinop. Resumos... Brasília, DF: Embrapa, 2021. p. 13.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 5. | | NACHBAR, L. de A.; TIAGO, A. V.; PINTO, J. M. A.; HOOGERHEIDE, E. S. S.; ROSSI, A. A. B. Diversidade de etnovariedades de mandioca cultivadas no Assentamento Wesley Manoel dos Santos - Gleba Mercedes V, Sinop, MT. In: JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 12., 2023. Sinop. Resumos... Brasília, DF: Embrapa, 2023. p. 41. (Embrapa Agrossilvipastoril. Eventos Técnicos & Científicos, 1)| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 6. | | ZANETTI, G. T.; HOOGERHEIDE, E. S. S.; ROSSI, A. A. B.; BEHLING, M.; PINTO, J. M. A. Genetic diversity and phenotypic characterization of Ochroma pyramidale in plantations in Mato Grosso, Brazil. Ciência Florestal, v. 33, n. 1, e65587, 2023.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 7. | | TIAGO, A. V.; PEDRI, E. C. M. de; HOOGERHEIDE, E. S. S.; PINTO, J. M. A.; ROSSI, A. A. B. Microssatélite fluorescente na diferenciação de etnovariedades de mandioca cultivadas no município de Alta Floresta, MT. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 6., 2017, Sinop, MT. Resumos... Sinop, MT: Embrapa Agrossilpastoril, 2017. p. 192-195.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 8. | | OLIVEIRA, R. C. de; PINTO, J. M. A.; OLIVEIRA, L. M. de; OLIVEIRA, S. S.; CAVALCANTI, A. H. V.; BOTELHO, S. de C. C. Extração de pigmentos naturais para uso em alimentos. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 5.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 10., 2021. Sinop. Resumos... Brasília, DF: Embrapa, 2021. p. 23.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 9. | | NORBERTO, R. L. de S.; ZANETTI, G. T.; PINTO, J. M. A.; MENEZES JUNIOR, J. A. de; HOOGERHEIDE, E. S. S. Diversidade genética de linhagens de feijão-caupi visando geração de populações segregantes para o estado do Mato Grosso. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 4.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 9., 2020, Sinop. Resumos... Brasília, DF: Embrapa, 2020. p. 45.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 10. | | FIGUEREDO, P. E.; TIAGO, A. V.; ZANETTI, G. T.; PINTO, J. M. A.; ROSSI, A. A. B.; HOOGERHEIDE, E. S. S. Diversidade genética de mandiocas na região periurbana de Sinop, Mato Grosso, Brasil. Magistra, v. 30, p. 143-153, 2019.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 11. | | TIAGO, A. V.; HOOGERHEIDE, E. S. S.; PEDRI, E. C. M. de; CARDOSO, E. dos S.; PINTO, J. M. A.; PENA, G. F.; ROSSI, A. A. B. Genetic diversity and population structure of cassava ethno-varieties grown in six municipalities in the state of Mato Grosso, Brazil. Genetics and molecular research, v. 18, n. 4, gmr18357, 2019.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 12. | | ZANETTI, G. T.; HOOGERHEIDE, E. S. S.; FIGUEREDO, P. E.; ROSSI, A. A. B.; PINTO, J. M. A.; RONDON, M. J. P. Caracterização morfológica de mandiocas cultivadas na região periurbana de Sinop, norte do estado do Mato Grosso. In: SILVA-MATOS, R. R. S. da; OLIVEIRA, P. S. T. de; PEREIRA, R. Y. F. (Org.). Ciências agrárias: conhecimentos científicos e técnicos e difusão de tecnologias 3. Ponta Grosso, PR: Atena, 2020. Cap. 8. p. 94-103.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 13. | | FIGUEREDO, P. E.; HOOGERHEIDE, E. S. S.; TIAGO, A. V.; ROSSI, A. A. B.; PAULA, M. F. B. de; PINTO, J. M. A.; SILVA, A. P. M. da. Caracterização molecular de etnovariedades de mandioca obtidas da região periurbana de Sinop, Mato Grosso. In: ENCONTRO DE CIÊNCIA E TECNOLOGIAS AGROSSUSTENTÁVEIS, 2.; JORNADA CIENTÍFICA DA EMBRAPA AGROSSILVIPASTORIL, 7., 2018. Sinop, MT. Resumos... Sinop, MT: Embrapa Agrossilpastoril, 2018. p. 130-133.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 14. | | OLER, J. R. L.; HOOGERHEIDE, E. S. S.; PINTO, J. M. A.; TIAGO, A. V.; SILVA, J. F. V.; VEASEY, E. ANN. Influence of the use of manioc on its genetic diversity conservation in a quilombo community in Mato Grosso, Brazil. Genetics and Molecular Research, v. 18, n. 3, gmr18326, 2019.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 15. | | ZORTÉA, K. É. M.; ROSSI, A. A. B.; TIAGO, A. V.; CARDOSO, E. dos S.; PINTO, J. M. A.; HOOGERHEIDE, E. S. S. Spondias mombin (Anarcadiaceae): molecular characterization and conservation. Revista de Biología Tropical, v. 69, n. 3, p. 1023-1036, 2021.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 16. | | PEDRI, E. C. M. de; HOOGERHEIDE, E. S. S.; TIAGO, A. V.; CARDOSO, E. dos S.; PINTO, J. M. A.; SANTOS, L. L.; YAMASHITA, O. M.; ROSSI, A. A. B. Genetic diversity of cassava landraces cultivated in northern Mato Grosso State, Brazil, using microsatellite markers. Genetics and Molecular Research, v. 18, n.3, gmr18135, 2019. gmr18315.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| 17. | | PACKER, A. T. M.; SILVA, A. P. M. da; BETTI, A. de F. F.; SILVA, B. R. da; SILVA, F. P.; MAGALHAES, J. C.; PINTO, J. M. A.; CHELEGAO, R.; BICUDO, R. de C.; MOUSTACAS, V. S. Setor de gestão de laboratórios (SGL). In: FARIAS NETO, A. L. de; NASCIMENTO, A. F. do; ROSSONI, A. L.; MAGALHÃES, C. A. de S.; ITUASSU, D. R.; HOOGERHEIDE, E. S. S.; IKEDA, F. S.; FERNANDES JUNIOR, F.; FARIA, G. R.; ISERNHAGEN, I.; VENDRUSCULO, L. G.; MORALES, M. M.; CARNEVALLI, R. A. (Ed.). Embrapa Agrossilvipastoril: primeiras contribuições para o desenvolvimento de uma agropecuária sustentável. Brasília, DF: Embrapa, 2019. pt. 11, cap. 8, p. 809-823.| Biblioteca(s): Embrapa Agrossilvipastoril. |
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| Registros recuperados : 17 | |
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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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