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Registro Completo |
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
29/03/2017 |
Data da última atualização: |
29/03/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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. |
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. |
Título: |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
African Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016. |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Coffee processing; Slope exposure; Yellow bourbon. |
Thesagro: |
Altitude. |
Thesaurus Nal: |
Multidimensional scaling. |
Categoria do assunto: |
-- |
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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Registro Completo
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
17/03/2003 |
Data da última atualização: |
24/04/2008 |
Autoria: |
ARAGÃO, F. A. S. de; ÁVILA, A. C. de. |
Afiliação: |
Embrapa Hortaliças, Brasília, DF. |
Título: |
Melão: inimigo mortal. |
Ano de publicação: |
2003 |
Fonte/Imprenta: |
Cultivar Hortaliças e Frutas, Pelotas, v. 3, n. 18, p. 21-23, mar. 2003. |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Nordeste; Ocorrência. |
Thesagro: |
Cucumis Melo; Doença; Melão; Vírus. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00518naa a2200205 a 4500 001 1772948 005 2008-04-24 008 2003 bl uuuu u00u1 u #d 100 1 $aARAGÃO, F. A. S. de 245 $aMelão$binimigo mortal. 260 $c2003 650 $aCucumis Melo 650 $aDoença 650 $aMelão 650 $aVírus 653 $aBrasil 653 $aNordeste 653 $aOcorrência 700 1 $aÁVILA, A. C. de 773 $tCultivar Hortaliças e Frutas, Pelotas$gv. 3, n. 18, p. 21-23, mar. 2003.
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