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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
09/01/2025 |
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Data da última atualização: |
10/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIENCZ, T.; PORTELA, C. da S.; ROCHA, R. B.; ALVES, E. A.; RAMALHO, A. R.; BENASSI, M. de T. |
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Afiliação: |
THAYNA VIENCZ, UNIVERSIDADE ESTADUAL DE LONDRINA; CLAUDIMARA DA SILVA PORTELA, UNIVERSIDADE ESTADUAL DE LONDRINA; RODRIGO BARROS ROCHA, CNPCA; ENRIQUE ANASTACIO ALVES, CPAF-RO; ANDRE ROSTAND RAMALHO FIGUEIREDO, CPAF-RO; MARTA DE TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA. |
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Título: |
Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: natural and fermented coffees. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Sensory Studies, v. 39, n. 1, e12893, 2024. |
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DOI: |
https://doi.org/10.1111/joss.12893 |
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Idioma: |
Inglês |
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Conteúdo: |
This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality. |
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Thesagro: |
Coffea Canephora. |
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Thesaurus Nal: |
Beverages; Clones; Hybrids; Physicochemical properties. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01854naa a2200253 a 4500
001 2171360
005 2025-01-10
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/joss.12893$2DOI
100 1 $aVIENCZ, T.
245 $aSensory description of beverages of intervarietal hybrids of Conilon and Robusta$bnatural and fermented coffees.$h[electronic resource]
260 $c2024
520 $aThis study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.
650 $aBeverages
650 $aClones
650 $aHybrids
650 $aPhysicochemical properties
650 $aCoffea Canephora
700 1 $aPORTELA, C. da S.
700 1 $aROCHA, R. B.
700 1 $aALVES, E. A.
700 1 $aRAMALHO, A. R.
700 1 $aBENASSI, M. de T.
773 $tJournal of Sensory Studies$gv. 39, n. 1, e12893, 2024.
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Registro original: |
Embrapa Café (CNPCa) |
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