Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.

Detalhes bibliográficos
Autor(a) principal: RIBEIRO, D. E.
Data de Publicação: 2016
Outros Autores: BOREM, F. M., CIRILLO, M. A., PRADO, M. V. B., FERRAZ, V. P., ALVES, H. M. R., TAVEIRA, J. H. da S.
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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spelling 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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