Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.

Detalhes bibliográficos
Autor(a) principal: KITZBERGER, C. S. G.
Data de Publicação: 2020
Outros Autores: POT, D., MARRACCINI, P., PEREIRA, L. F. P., SCHOLZ, M. B. dos 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/1139298
https://doi.org/10.3934/agrfood.2020.4.700
Resumo: Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.
id EMBR_5dc5eb340db8c9813ba7fe1cf7d3e160
oai_identifier_str oai:www.alice.cnptia.embrapa.br:doc/1139298
network_acronym_str EMBR
network_name_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository_id_str 2154
spelling Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.Coffea arabica var. arabicaChemical compositionPostharvest systemsGreen beansCoffee beansPost-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.CÍNTIA SORANE GOOD KITZBERGER, IAPAR-EMATER; DAVID POT, CIRAD; PIERRE MARRACCINI, CIRAD; LUIZ FILIPE PROTASIO PEREIRA, CNPCa; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR-EMATER.KITZBERGER, C. S. G.POT, D.MARRACCINI, P.PEREIRA, L. F. P.SCHOLZ, M. B. dos S.2022-01-25T14:00:42Z2022-01-25T14:00:42Z2022-01-252020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAIMS Agriculture and Food, v. 5, n. 4, p. 700-704, 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139298https://doi.org/10.3934/agrfood.2020.4.700enginfo: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:EMBRAPA2022-01-25T14:00:50Zoai:www.alice.cnptia.embrapa.br:doc/1139298Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-01-25T14:00:50falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-01-25T14:00:50Repositório 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 Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
title Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
spellingShingle Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
KITZBERGER, C. S. G.
Coffea arabica var. arabica
Chemical composition
Postharvest systems
Green beans
Coffee beans
title_short Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
title_full Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
title_fullStr Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
title_full_unstemmed Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
title_sort Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
author KITZBERGER, C. S. G.
author_facet KITZBERGER, C. S. G.
POT, D.
MARRACCINI, P.
PEREIRA, L. F. P.
SCHOLZ, M. B. dos S.
author_role author
author2 POT, D.
MARRACCINI, P.
PEREIRA, L. F. P.
SCHOLZ, M. B. dos S.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv CÍNTIA SORANE GOOD KITZBERGER, IAPAR-EMATER; DAVID POT, CIRAD; PIERRE MARRACCINI, CIRAD; LUIZ FILIPE PROTASIO PEREIRA, CNPCa; MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR-EMATER.
dc.contributor.author.fl_str_mv KITZBERGER, C. S. G.
POT, D.
MARRACCINI, P.
PEREIRA, L. F. P.
SCHOLZ, M. B. dos S.
dc.subject.por.fl_str_mv Coffea arabica var. arabica
Chemical composition
Postharvest systems
Green beans
Coffee beans
topic Coffea arabica var. arabica
Chemical composition
Postharvest systems
Green beans
Coffee beans
description Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future.
publishDate 2020
dc.date.none.fl_str_mv 2020
2022-01-25T14:00:42Z
2022-01-25T14:00:42Z
2022-01-25
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 AIMS Agriculture and Food, v. 5, n. 4, p. 700-704, 2020.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139298
https://doi.org/10.3934/agrfood.2020.4.700
identifier_str_mv AIMS Agriculture and Food, v. 5, n. 4, p. 700-704, 2020.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139298
https://doi.org/10.3934/agrfood.2020.4.700
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
_version_ 1794503516863070208