Data/hora: 19/06/2024 05:13:07

Biblioteca(s): | Embrapa Café; Embrapa Unidades Centrais.
Data corrente: | 09/11/2018
Data da última atualização: | 15/07/2020
Autoria: | MORI, A. L. B.; GARCIA, A. de O.; FERRAO, M. A. G.; FONSECA, A. F. A. da; FERRÃO, R. G.; BENASSI, M. de T.
Afiliação: | André Luiz Buzzo Mori; Aline de Oliveira Garcia, Instituto de Tecnologia de Alimentos - ITAL; MARIA AMELIA GAVA FERRAO, CNPCa; AYMBIRE FRANCISCO A DA FONSECA, CNPCa; Romário Gava Ferrão, Instituto Capixaba de Pesquisa/Assistência Técnica e Extensão Rural; Marta de Toledo Benassi, Universidade Estadual de Londrina - UEL.
Título: | Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil.
Ano de publicação: | 2018
Fonte/Imprenta: | Pesquisa Agropecuária Brasileira, Brasília, DF, v. 53, n. 9, p. 1061-1069, Sept. 2018.
Idioma: | Português
Conteúdo: | The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each  cultivar,  from  two  different  regions  of  the  state,  were  analyzed.  A  panel  of  tasters  for  coffee  sensory  evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong, body, astringency, and coffee aftertaste were the most relevant in the characterization of the beverages of the studied C. canephora cultivars. Acidity is the attribute with the greatest impact on the overall quality of C. canephora brew. The coffee brews of the clones of 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' are classified as of traditional quality, but near the superior category.
Palavras-Chave: | Análise sensorial; Centenária ES8132; Diamante ES8112; ES8122; Sensory analysis.
Thesagro: | Coffea Canephora.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/185726/1/Sensory-profile-of-conilon.pdf
Registro original: | Embrapa Café (CNPCa)

Exemplares:

AI-SEDE - (63335-1) - UPE - AP - DD -  -  -  - DIS
CNPCa - (1391-1) - UPC - AP - DD -  -  -  - DIS