Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil

Detalhes bibliográficos
Autor(a) principal: Mori, André Luiz Buzzo
Data de Publicação: 2018
Outros Autores: Garcia, Aline de Oliveira, Ferrão, Maria Amélia Gava, Fonseca, Aymbiré Francisco Almeida da, Ferrão, Romário Gava, Benassi, Marta de Toledo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/25100
Resumo: 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.
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spelling Sensory profile of conilon coffee brews from the state of Espírito Santo, BrazilPerfil sensorial de bebidas de café conilon do Estado do Espírito SantoCoffea canephora; Centenária ES8132; Diamante ES8112; ES8122; sensory analysisCoffea canephora; Centenária ES8132; Diamante ES8112; ES8122; análise sensorialThe 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.O objetivo deste trabalho foi apresentar uma descrição sensorial de bebidas de café conilon (Coffea canefora) produzidas a partir de genótipos desenvolvidos para o Estado do Espírito Santo. Foram avaliados os genótipos 'Diamante ES8112', 'ES8122' e 'Centenária ES8132'. Nove amostras oriundas de três clones (genótipos) de cada cultivar, procedentes de duas regiões distintas do estado, foram analisadas. Uma equipe de testadores para a avaliação sensorial de café foi treinada para a obtenção do perfil descritivo e a seleção de termos. As bebidas de café foram descritas como apresentando uma maior intensidade dos atributos fragrância do pó de café, aroma característico da bebida, corpo, sabor característico e sabor residual, e uma menor intensidade de amargor, acidez, adstringência e defeitos. Os termos amargor, forte, encorpado, adstringência e sabor residual característico de café foram os mais relevantes na caracterização das bebidas das cultivares de C. canephora estudadas. A acidez é o atributo com maior impacto sobre a qualidade global da bebida de C. canephora. As bebidas dos clones das cultivares 'Diamante', 'ES8122' e 'Centenária ES8132' classificam-se como na faixa de qualidade tradicional, porém próxima à categoria superior.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraInstituto Agronômico do Paraná (Iapar)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Mori, André Luiz BuzzoGarcia, Aline de OliveiraFerrão, Maria Amélia GavaFonseca, Aymbiré Francisco Almeida daFerrão, Romário GavaBenassi, Marta de Toledo2018-11-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/25100Pesquisa Agropecuaria Brasileira; v.53, n.9, set. 2018; 1061-1069Pesquisa Agropecuária Brasileira; v.53, n.9, set. 2018; 1061-10691678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/25100/14278https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/25100/16895Direitos autorais 2018 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2018-11-07T14:18:37Zoai:ojs.seer.sct.embrapa.br:article/25100Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2018-11-07T14:18:37Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
Perfil sensorial de bebidas de café conilon do Estado do Espírito Santo
title Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
spellingShingle Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
Mori, André Luiz Buzzo
Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; sensory analysis
Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; análise sensorial
title_short Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
title_full Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
title_fullStr Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
title_full_unstemmed Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
title_sort Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
author Mori, André Luiz Buzzo
author_facet Mori, André Luiz Buzzo
Garcia, Aline de Oliveira
Ferrão, Maria Amélia Gava
Fonseca, Aymbiré Francisco Almeida da
Ferrão, Romário Gava
Benassi, Marta de Toledo
author_role author
author2 Garcia, Aline de Oliveira
Ferrão, Maria Amélia Gava
Fonseca, Aymbiré Francisco Almeida da
Ferrão, Romário Gava
Benassi, Marta de Toledo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv
Instituto Agronômico do Paraná (Iapar)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.contributor.author.fl_str_mv Mori, André Luiz Buzzo
Garcia, Aline de Oliveira
Ferrão, Maria Amélia Gava
Fonseca, Aymbiré Francisco Almeida da
Ferrão, Romário Gava
Benassi, Marta de Toledo
dc.subject.por.fl_str_mv Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; sensory analysis
Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; análise sensorial
topic Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; sensory analysis
Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; análise sensorial
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-11-07
dc.type.none.fl_str_mv
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://seer.sct.embrapa.br/index.php/pab/article/view/25100
url https://seer.sct.embrapa.br/index.php/pab/article/view/25100
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/25100/14278
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/25100/16895
dc.rights.driver.fl_str_mv Direitos autorais 2018 Pesquisa Agropecuária Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2018 Pesquisa Agropecuária Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.53, n.9, set. 2018; 1061-1069
Pesquisa Agropecuária Brasileira; v.53, n.9, set. 2018; 1061-1069
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
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instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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