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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
29/03/2017 |
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Data da última atualização: |
29/03/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RIBEIRO, D. E.; BOREM, F. M.; CIRILLO, M. A.; PRADO, M. V. B.; FERRAZ, V. P.; ALVES, H. M. R.; TAVEIRA, J. H. da S. |
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Afiliação: |
DIEGO EGIDIO RIBEIRO, UFLA; FLAVIO MEIRA BOREM, UFLA; MARCELO ANGELO CIRILLO, UFLA; MARIELE VILELA BERNARDES PRADO, UFLA; VANY PERPETUA FERRAZ, UFMG; HELENA MARIA RAMOS ALVES, SAPC; JOSE HENRIQUE DA SILVA TAVEIRA, UEGO. |
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Título: |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
African Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage. |
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Palavras-Chave: |
Coffee processing; Slope exposure; Yellow bourbon. |
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Thesagro: |
Altitude. |
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Thesaurus Nal: |
Multidimensional scaling. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/158283/1/interaction-of-genotype-environment.pdf
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Marc: |
LEADER 01862naa a2200253 a 4500
001 2067824
005 2017-03-29
008 2016 bl uuuu u00u1 u #d
100 1 $aRIBEIRO, D. E.
245 $aInteraction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.$h[electronic resource]
260 $c2016
520 $aThe present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage.
650 $aMultidimensional scaling
650 $aAltitude
653 $aCoffee processing
653 $aSlope exposure
653 $aYellow bourbon
700 1 $aBOREM, F. M.
700 1 $aCIRILLO, M. A.
700 1 $aPRADO, M. V. B.
700 1 $aFERRAZ, V. P.
700 1 $aALVES, H. M. R.
700 1 $aTAVEIRA, J. H. da S.
773 $tAfrican Journal of Agricultural Research$gv. 11, n. 27, p. 2412-2422, July, 2016.
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Registro original: |
Embrapa Café (CNPCa) |
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