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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
18/06/2020 |
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Data da última atualização: |
18/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREITAS, M. N. de; ROSA, S. D. V. F. da; PEREIRA, C. C.; MALTA, M. R.; DIAS, C. T. dos S. |
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Afiliação: |
MARCELLA NUNES DE FREITAS, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; CRISTIANE CARVALHO PEREIRA, UFLA; MARCELO RIBEIRO MALTA, EPAMIG; CARLOS TADEU DOS SANTOS DIAS, USP. |
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Título: |
Identification of physiological analysis parameters associated with coffee beverage quality. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, v. 44, e031019, Jun. 2020. |
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DOI: |
https://doi.org/10.1590/1413-7054202044031019 |
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Idioma: |
Inglês |
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Conteúdo: |
The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were correlated with sensory analysis parameters. The viability of coffee embryos revealed by the tetrazolium test results were positively correlated with the final sensory analysis score. There was a correlation of root dry matter, hypocotyl dry matter, potassium leaching, and electrical conductivity with the sensory attributes that comprise the final sensory analysis score for the coffee beans. Variation in the final sensory analysis score was explained up to 97.14% by the variables radical emergence (r2 = 2.27%), strong normal seedlings, (r2 = 0.56%), seedlings with expanded cotyledonary leaves (r2 = 0.53%), tetrazolium test results (r2 = 91.54%), and potassium leaching (r2 = 2.24%). More studies are required to enable the use of physiological analyses to complement sensory analysis. MenosThe demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were correlated with sensory analysis parameters. The viability of coffee embryos revealed by the tetrazolium test results were positively correlated with the final sensory analysis score. There was a correlation of root dry matter, hypocotyl dry matter, potassium leaching, and electrical conductivity with the sensory attributes that comprise the final sensory analysis score for the coffee beans. Variation in the final sensory analysis score was explained up to 97.14% by the variables radical emergence (r2 = 2.27%), strong normal seedlings, (r2 = 0.56%), seedlings with expanded cotyledonary leaves (r2 = 0.53%), tetrazolium test results (r2 = 91.54%), and potassium leaching (r2 = 2.24%). More studies are required to enable the use of phys... Mostrar Tudo |
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Thesagro: |
Análise Qualitativa; Café; Fisiologia. |
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Thesaurus Nal: |
Coffea arabica var. arabica; Seed quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/214051/1/Identification-of-physiological-analysis.pdf
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Marc: |
LEADER 02304naa a2200241 a 4500
001 2123342
005 2020-06-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1413-7054202044031019$2DOI
100 1 $aFREITAS, M. N. de
245 $aIdentification of physiological analysis parameters associated with coffee beverage quality.$h[electronic resource]
260 $c2020
520 $aThe demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were correlated with sensory analysis parameters. The viability of coffee embryos revealed by the tetrazolium test results were positively correlated with the final sensory analysis score. There was a correlation of root dry matter, hypocotyl dry matter, potassium leaching, and electrical conductivity with the sensory attributes that comprise the final sensory analysis score for the coffee beans. Variation in the final sensory analysis score was explained up to 97.14% by the variables radical emergence (r2 = 2.27%), strong normal seedlings, (r2 = 0.56%), seedlings with expanded cotyledonary leaves (r2 = 0.53%), tetrazolium test results (r2 = 91.54%), and potassium leaching (r2 = 2.24%). More studies are required to enable the use of physiological analyses to complement sensory analysis.
650 $aCoffea arabica var. arabica
650 $aSeed quality
650 $aAnálise Qualitativa
650 $aCafé
650 $aFisiologia
700 1 $aROSA, S. D. V. F. da
700 1 $aPEREIRA, C. C.
700 1 $aMALTA, M. R.
700 1 $aDIAS, C. T. dos S.
773 $tCiência e Agrotecnologia$gv. 44, e031019, Jun. 2020.
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Registro original: |
Embrapa Café (CNPCa) |
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| Registros recuperados : 39 | |
| 1. |  | PEREIRA, C. C.; BORGES, C. P.; CABRAL, L. M. C. Recuperacao de componentes do aroma do suco de abacaxi por pervaporacao. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.2 , p. 6.25, 2000.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | MATOS, D. P. de; ROSA, S. D. V. F. da; SANTOS, F. C.; SILVA, W. de S.; PEREIRA, C. C. Atividade da enzima-ß-manase em diferentes partes de sementes de café, antes e após a germinação. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 7., 2011, Araxá. Anais... Brasília, DF: Embrapa Café, 2011.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 6. | | PEREIRA, C. C.; RUFINO, J. R. M.; HABERT, A. C.; NOBREGA, R.; CABRAL, L. M. C.; BORGES, C. P. Aroma recovery from tropical fruit juices by pervaporation. In: SIMPOSIO LATINO AMERICANO DE CIENCIA DE ALIMENTOS, 4., 2001, Campinas, SP. Livro de Resumos... 2001. p.127, ref. 0359-442.7.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | ROSA, S. D. V. F. da; CAIXETA, F.; CLEMENTE, A. da C. S.; PEREIRA, C. C.; SANTOS, F. C. Aspectos fisiológicos de grãos de café armazenados em ambiente resfriado. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 8. | | ROSA, S. D. V. F. da; FREITAS, M. N. de; SAÚDE, A.; PEREIRA, C. C.; CIRILLO, M. A. Imagens digitais do teste de tetrazólio para avaliar a qualidade de grãos de café. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 11. | | PEREIRA, C. C.; RUFINO, J. M.; HABERT, A. C.; NÓBREGA, R. CABRAL, L. M. C.; BORGES, C. P. Membrane for processing tropical fruit juice. Desalination, Paris, v.148, p. 57-60, 2002.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | FIGUEIREDO, M. A. de; ROSA, S. D. V. F. da; RICALDONI, M. A.; PEREIRA, C. C.; COELHO, S. V. B. Physiological, biochemical, and ultrastructural aspects of Coffea arabica L. seeds under different cryopreservation protocols. Ciência e Agrotecnologia, v. 45, e02702079, 2021. Título em português: Aspectos fisiológicos, bioquímicos e ultraestruturais de sementes de Coffea arabica L. submetidas a diferentes protocolos de criopreservação.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Café. |
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| 13. | | FANTAZZINI, T. B.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; PEREIRA, C. C.; OLIVEIRA, R. M. Physiological quality of coffee seeds submitted to artificial and natural ageing. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 128.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 15. | | REIS, R. de G. E.; CLEMENTE, A. da C. S.; CAIXETA, F.; PEREIRA, C. C.; COELHO, L. F. S.; ROSA, S. D. V. F. da; SILVA, A. A. Atividade antioxidante de grãos de café submetidos a diferentes processamentos e armazenados. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 16. | | STEPHANO FILHO, R.; PEREIRA, C. C.; FIGUEIREDO, M. A. de; ROSA, S. D. V. F. da; SOUZA, A. C. de; CARVALHO, M. A. de F. Avaliações fisiológicas em sementes de café criopreservadas por um ano. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA DA UFLA, 29., 2016, Lavras. [Anais...] Lavras: Universidade Federal de Lavras, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 17. | | STEPHANO FILHO, R.; PEREIRA, C. C.; COELHO, S. V. B.; ROSA, S. D. V. F. da; SOUZA, L. N. C. de; COELHO, L. F. S. Ação antioxidante em sementes de Coffea arabica L. com elevado nível de deterioração. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA DA UFLA, 29., 2016, Lavras. [Anais...] Lavras: Universidade Federal de Lavras, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 18. | | VILELA, A. L. O.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; SOUZA, A. C. de; RIBEIRO, F. A. S. Acclimatization of coffee seedlings obtained from zygotic embryos of aged seeds. Australian Journal of Crop Science, v. 16, n. 9, p.112-1134, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Café. |
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| 19. | | PEREIRA, C. C.; ROSA, S. D. V. F. da; COELHO, S. V. B.; COELHO, L. F. S.; SOUZA, L. N. C. de. Antioxidant treatment in whole and partitioned coffee seeds. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 121.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Café. |
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| 20. | | ABREU, G. F. de; PEREIRA, C. C.; MALTA, M. R.; CLEMENTE, A. da C. S.; COELHO, L. F. S.; ROSA, S. D. V. F. da. Alterações na coloração de grãos de café em função das operações pós-colheita. Coffee Science, Lavras, v.10, n.4, p.429-436, out./dez. 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 39 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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