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| 2. |  | BURCKHARDT, D.; SERBINA, L. S.; MALENOVSKÝ, I.; QUEIROZ, D. L. de; ALÉNÉ, D. C.; CHO, G.; PERCY, D. M. Phylogeny and classification of jumping plant lice of the subfamily Liviinae (Hemiptera: Psylloidea: Liviidae) based on molecular and morphological data. Zoological Journal of the Linnean Society, 2023, v. 20, p. 1-35, 2023.| Biblioteca(s): Embrapa Florestas. |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
07/03/2016 |
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Data da última atualização: |
07/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; SOBREIRA, M. F. C.; SAKYIAMA, N. S. |
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Afiliação: |
FABRÍCIO MOREIRA SOBREIRA, INCAPER; ANTONIO CARLOS BAIAO DE OLIVEIRA, SAPC; ANTONIO ALVES PEREIRA, SAPC; MILENE FRANCISCA COELHO SOBREIRA, FAVENI; NEY SUSSUMU LADKYIAMA, UFV. |
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Título: |
Sensory quality of arabica coffee (Coffea arabica) genealogie groups the sensogram and content analysis. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 9, n. 6, p. 486-493, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
This work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabicagenotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419 -1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee . The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances. MenosThis work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabicagenotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419 -1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee . The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with res... Mostrar Tudo |
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Palavras-Chave: |
Bourbon; Cup quality; Specialty coffee. |
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Thesagro: |
Coffea arabica. |
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Thesaurus NAL: |
Flavor; genetic resources. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140714/1/Sensory-quality-of-arabica.pdf
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Marc: |
LEADER 02273naa a2200241 a 4500
001 2039820
005 2016-03-07
008 2015 bl uuuu u00u1 u #d
100 1 $aSOBREIRA, F. M.
245 $aSensory quality of arabica coffee (Coffea arabica) genealogie groups the sensogram and content analysis.$h[electronic resource]
260 $c2015
520 $aThis work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabicagenotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419 -1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee . The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances.
650 $aFlavor
650 $agenetic resources
650 $aCoffea arabica
653 $aBourbon
653 $aCup quality
653 $aSpecialty coffee
700 1 $aOLIVEIRA, A. C. B. de
700 1 $aPEREIRA, A. A.
700 1 $aSOBREIRA, M. F. C.
700 1 $aSAKYIAMA, N. S.
773 $tAustralian Journal of Crop Science$gv. 9, n. 6, p. 486-493, 2015.
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Embrapa Café (CNPCa) |
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