Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars

Detalhes bibliográficos
Autor(a) principal: Scholz, Maria Brígida dos Santos
Data de Publicação: 2013
Outros Autores: de Figueiredo, Vitória Ribeiro Garcia, da Silva, Joyce Vânia Nogueira, Kitzberger, Cíntia Sorane Good
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297
Resumo: The genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.
id UFLA-4_376cee61bdc7b7350c9c91108c373293
oai_identifier_str oai:coffeescience.ufla.br:article/297
network_acronym_str UFLA-4
network_name_str Coffee Science (Online)
repository_id_str
spelling Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivarsAtributos sensoriais e características físico-químicas de bebidas de cultivares de café do IAPARCoffea arabicaFree Choice Profilingsensory attributesroasted beancultivarsCoffea arabicaPerfil Livreatributos sensoriaisgrão torradocultivaresThe genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.As características genéticas juntamente com as condições ambientais determinam a qualidade de bebida do café, de modo que a seleção de novas cultivares de café requer informações de atributos sensoriais em diferentes condições ambientais. Objetivou-se, no presente estudo, avaliar as características físico-químicas e sensoriais das cultivares de café IPR 97, IPR 98, IPR 99, IPR 100, IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 e IAPAR 59, Bourbon, Icatu e Tupi cultivados nos municípios de Paranavaí e Itaguajé – PR, safra de 2007-2008. Avaliaram-se as características da torra dos grãos e da bebida. Os atributos sensoriais foram avaliados através da análise sensorial descritiva de Perfil Livre. Foram observadas correlações significativas entre as diferentes características do grão torrado e da bebida.Na Análise de Componente Principal (ACP), as variáveis de grão torrado e da bebida reuniram os cafés, observando-seque a maioria das cultivares de Itaguajé apresentou cafés de coloração mais escura, de maior acidez e densidade do grão torrado quando comparado à Paranavaí. Os atributos aparência cor de café e brilho, aroma de café, aroma verde, gosto ácido e amargo, sabor verde e textura corpo foram os principais responsáveis pela separação entre locais. Cor do grão e acidez da bebida foram características físico-químicas e sensoriais importantes para discriminar as cultivares de café e locais de produção. Essas informações servem de auxílio na implantação de novas lavouras potencializando atributos sensoriais desejáveis de cada cultivar.Editora UFLA2013-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/297Coffee Science - ISSN 1984-3909; Vol. 8 No. 1 (2013); 6-16Coffee Science; Vol. 8 Núm. 1 (2013); 6-16Coffee Science; v. 8 n. 1 (2013); 6-161984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAengporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf_110https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdfCopyright (c) 2013 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessScholz, Maria Brígida dos Santosde Figueiredo, Vitória Ribeiro Garciada Silva, Joyce Vânia NogueiraKitzberger, Cíntia Sorane Good2014-08-25T17:56:24Zoai:coffeescience.ufla.br:article/297Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:36.644587Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
Atributos sensoriais e características físico-químicas de bebidas de cultivares de café do IAPAR
title Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
spellingShingle Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
Scholz, Maria Brígida dos Santos
Coffea arabica
Free Choice Profiling
sensory attributes
roasted bean
cultivars
Coffea arabica
Perfil Livre
atributos sensoriais
grão torrado
cultivares
title_short Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
title_full Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
title_fullStr Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
title_full_unstemmed Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
title_sort Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
author Scholz, Maria Brígida dos Santos
author_facet Scholz, Maria Brígida dos Santos
de Figueiredo, Vitória Ribeiro Garcia
da Silva, Joyce Vânia Nogueira
Kitzberger, Cíntia Sorane Good
author_role author
author2 de Figueiredo, Vitória Ribeiro Garcia
da Silva, Joyce Vânia Nogueira
Kitzberger, Cíntia Sorane Good
author2_role author
author
author
dc.contributor.author.fl_str_mv Scholz, Maria Brígida dos Santos
de Figueiredo, Vitória Ribeiro Garcia
da Silva, Joyce Vânia Nogueira
Kitzberger, Cíntia Sorane Good
dc.subject.por.fl_str_mv Coffea arabica
Free Choice Profiling
sensory attributes
roasted bean
cultivars
Coffea arabica
Perfil Livre
atributos sensoriais
grão torrado
cultivares
topic Coffea arabica
Free Choice Profiling
sensory attributes
roasted bean
cultivars
Coffea arabica
Perfil Livre
atributos sensoriais
grão torrado
cultivares
description The genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.
publishDate 2013
dc.date.none.fl_str_mv 2013-04-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf_110
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2013 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2013 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 8 No. 1 (2013); 6-16
Coffee Science; Vol. 8 Núm. 1 (2013); 6-16
Coffee Science; v. 8 n. 1 (2013); 6-16
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
_version_ 1799874918969507840

Registros relacionados