01952naa a2200253 a 450000100080000000500110000800800410001910000190006024501100007926000090018952011800019865000210137865300230139965300230142265300200144565300110146565300210147670000210149770000210151870000250153970000190156470000220158377300930160521238642020-07-15       2018    bl uuuu     u00u1 u    #d1 aMORI, A. L. B.  aSensory profile of conilon coffee brews from the state of Espírito Santo, Brazil.h[electronic resource]  c2018  aThe 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.  aCoffea Canephora  aAnálise sensorial  aCentenária ES8132  aDiamante ES8112  aES8122  aSensory analysis1 aGARCIA, A. de O.1 aFERRAO, M. A. G.1 aFONSECA, A. F. A. da1 aFERRÃO, R. G.1 aBENASSI, M. de T.  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 53, n. 9, p. 1061-1069, Sept. 2018.