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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: |
09/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AGNOLETTI, B. Z.; PEREIRA, L. L.; ALVES, E. A.; ROCHA, R. B.; DEBONA, D. G.; LYRIO, M. V. V.; MOREIRA, T. R.; CASTRO, E. V. R. de; OLIVEIRA, E. C. da S.; FILGUEIRAS, P. R. |
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Afiliação: |
BÁRBARA ZANI AGNOLETTI, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; LUCAS LOUZADA PEREIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO; ENRIQUE ANASTACIO ALVES, CPAF-RO; RODRIGO BARROS ROCHA, CNPCA; DANIELI GRACIERI DEBONA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; MARCOS VALÉRIO VIEIRA LYRIO, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; TAÍS RIZZO MOREIRA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; EUSTÁQUIO VINICIUS RIBEIRO DE CASTRO, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; EMANUELE CATARINA DA S. OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO ESPÍRITO SANTO; PAULO ROBERTO FILGUEIRAS, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO. |
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Título: |
The terroir of Brazilian Coffea canephora: Characterization of the chemical composition. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, 176, 113814, 2024. |
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Idioma: |
Inglês |
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Conteúdo: |
FTIR spectroscopy and multivariate analysis were used in the chemical study of the terroirs of Coffea canephora. Conilon coffees from Espírito Santo and Amazon robusta from Matas of Rondˆonia, were separated by PCA, with lipids and caffeine being the markers responsible for the separation. Coffees from Bahia, Minas Gerais, and S˜ ao Paulo did not exhibit separation, indicating that the botanical variety had a greater effect on the terroir than geographic origin. Thus, the genetic factor was investigated considering the conilon and robusta botanical varieties. This last group was composed of hybrid robusta and apoat˜a. The DD-SIMCA favored the identification of the genetic predominance of the samples. PLS-DA had a high classification performance regarding the conilon, hybrid robusta, and apoat˜a genetic nature. Lipids, caffeine, chlorogenic acids, quinic acid, trigonelline, proteins, amino acids, and carbohydrates were identified as chemical markers that discriminated the genetic groups. |
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Thesagro: |
Coffea Canephora. |
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Thesaurus Nal: |
Chemical composition; Chemometrics. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01780naa a2200265 a 4500
001 2171357
005 2025-01-09
008 2024 bl uuuu u00u1 u #d
100 1 $aAGNOLETTI, B. Z.
245 $aThe terroir of Brazilian Coffea canephora$bCharacterization of the chemical composition.$h[electronic resource]
260 $c2024
520 $aFTIR spectroscopy and multivariate analysis were used in the chemical study of the terroirs of Coffea canephora. Conilon coffees from Espírito Santo and Amazon robusta from Matas of Rondˆonia, were separated by PCA, with lipids and caffeine being the markers responsible for the separation. Coffees from Bahia, Minas Gerais, and S˜ ao Paulo did not exhibit separation, indicating that the botanical variety had a greater effect on the terroir than geographic origin. Thus, the genetic factor was investigated considering the conilon and robusta botanical varieties. This last group was composed of hybrid robusta and apoat˜a. The DD-SIMCA favored the identification of the genetic predominance of the samples. PLS-DA had a high classification performance regarding the conilon, hybrid robusta, and apoat˜a genetic nature. Lipids, caffeine, chlorogenic acids, quinic acid, trigonelline, proteins, amino acids, and carbohydrates were identified as chemical markers that discriminated the genetic groups.
650 $aChemical composition
650 $aChemometrics
650 $aCoffea Canephora
700 1 $aPEREIRA, L. L.
700 1 $aALVES, E. A.
700 1 $aROCHA, R. B.
700 1 $aDEBONA, D. G.
700 1 $aLYRIO, M. V. V.
700 1 $aMOREIRA, T. R.
700 1 $aCASTRO, E. V. R. de
700 1 $aOLIVEIRA, E. C. da S.
700 1 $aFILGUEIRAS, P. R.
773 $tFood Research International, 176, 113814, 2024.
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Registro original: |
Embrapa Café (CNPCa) |
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