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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
27/01/2022 |
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Data da última atualização: |
27/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LEMOS, M. F.; PEREZ, C.; CUNHA, P. H. P. da; FILGUEIRAS, P. R.; PEREIRA, L. L.; FONSECA, A. D. A. da; IFA, D. R.; SCHERER, R. |
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Afiliação: |
MAYARA FUMIERE LEMOS, UVV-ES; CONSUELO PEREZ, YORK UNIVERSIT; PEDRO HENRIQUE PEREIRA DA CUNHA, UFES; PAULO ROBERTO FILGUEIRAS, UFES; LUCAS LOUZADA PEREIRA, UVV-ES; AYMBIRÉ FRANCISCO ALMEIDA DA FONSECA, CNPCa; DEMIAN R. IFA, YORK UNIVERSIT; RODRIGO SCHERER, UVV-ES. |
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Título: |
Chemical and sensory profile of new genotypes of Brazilian Coffea canephora. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Chemistry, v. 310, 125850, 2020. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2019.125850 |
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Idioma: |
Inglês |
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Conteúdo: |
The study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization. |
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Thesagro: |
Coffea Canephora. |
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Thesaurus Nal: |
Caffeine; Chlorogenic acid; Trigonelline. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01806naa a2200265 a 4500
001 2139394
005 2022-01-27
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.125850$2DOI
100 1 $aLEMOS, M. F.
245 $aChemical and sensory profile of new genotypes of Brazilian Coffea canephora.$h[electronic resource]
260 $c2020
520 $aThe study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization.
650 $aCaffeine
650 $aChlorogenic acid
650 $aTrigonelline
650 $aCoffea Canephora
700 1 $aPEREZ, C.
700 1 $aCUNHA, P. H. P. da
700 1 $aFILGUEIRAS, P. R.
700 1 $aPEREIRA, L. L.
700 1 $aFONSECA, A. D. A. da
700 1 $aIFA, D. R.
700 1 $aSCHERER, R.
773 $tFood Chemistry$gv. 310, 125850, 2020.
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