Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824 |
Resumo: | The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage. |
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Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.Slope exposureYellow bourbonCoffee processingAltitudeMultidimensional scalingThe present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage.DIEGO EGIDIO RIBEIRO, UFLA; FLAVIO MEIRA BOREM, UFLA; MARCELO ANGELO CIRILLO, UFLA; MARIELE VILELA BERNARDES PRADO, UFLA; VANY PERPETUA FERRAZ, UFMG; HELENA MARIA RAMOS ALVES, SAPC; JOSE HENRIQUE DA SILVA TAVEIRA, UEGO.RIBEIRO, D. E.BOREM, F. M.CIRILLO, M. A.PRADO, M. V. B.FERRAZ, V. P.ALVES, H. M. R.TAVEIRA, J. H. da S.2017-03-29T11:11:11Z2017-03-29T11:11:11Z2017-03-2920162017-03-29T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAfrican Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:20:24Zoai:www.alice.cnptia.embrapa.br:doc/1067824Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T04:20:24falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:20:24Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
title |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
spellingShingle |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. RIBEIRO, D. E. Slope exposure Yellow bourbon Coffee processing Altitude Multidimensional scaling |
title_short |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
title_full |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
title_fullStr |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
title_full_unstemmed |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
title_sort |
Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. |
author |
RIBEIRO, D. E. |
author_facet |
RIBEIRO, D. E. BOREM, F. M. CIRILLO, M. A. PRADO, M. V. B. FERRAZ, V. P. ALVES, H. M. R. TAVEIRA, J. H. da S. |
author_role |
author |
author2 |
BOREM, F. M. CIRILLO, M. A. PRADO, M. V. B. FERRAZ, V. P. ALVES, H. M. R. TAVEIRA, J. H. da S. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
DIEGO EGIDIO RIBEIRO, UFLA; FLAVIO MEIRA BOREM, UFLA; MARCELO ANGELO CIRILLO, UFLA; MARIELE VILELA BERNARDES PRADO, UFLA; VANY PERPETUA FERRAZ, UFMG; HELENA MARIA RAMOS ALVES, SAPC; JOSE HENRIQUE DA SILVA TAVEIRA, UEGO. |
dc.contributor.author.fl_str_mv |
RIBEIRO, D. E. BOREM, F. M. CIRILLO, M. A. PRADO, M. V. B. FERRAZ, V. P. ALVES, H. M. R. TAVEIRA, J. H. da S. |
dc.subject.por.fl_str_mv |
Slope exposure Yellow bourbon Coffee processing Altitude Multidimensional scaling |
topic |
Slope exposure Yellow bourbon Coffee processing Altitude Multidimensional scaling |
description |
The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2017-03-29T11:11:11Z 2017-03-29T11:11:11Z 2017-03-29 2017-03-29T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
African Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824 |
identifier_str_mv |
African Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503434506862592 |