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

Detalhes bibliográficos
Autor(a) principal: Mori, André Luiz Buzzo; et al.
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/505
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, BrazilCoffea canephoraCentenária ES8132Diamante ES8112ES8122Sensory analysisThe 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.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Mori, André Luiz Buzzo; et al.2022-10-20T17:34:37Z2022-10-20T17:34:37Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPesquisa Agropecuária Brasileira, Brasília, v. 53, n. 9, p.1061-1069, Sept./ 2018. DOI: 10.1590/S0100-204X2018000900010.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/505reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-10-20T17:34:38Zoai:http://repositorio.ital.sp.gov.br:123456789/505Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-10-20T17:34:38Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
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; et al.
Coffea canephora
Centenária ES8132
Diamante ES8112
ES8122
Sensory analysis
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; et al.
author_facet Mori, André Luiz Buzzo; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Mori, André Luiz Buzzo; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Coffea canephora
Centenária ES8132
Diamante ES8112
ES8122
Sensory analysis
topic Coffea canephora
Centenária ES8132
Diamante ES8112
ES8122
Sensory analysis
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
2022-10-20T17:34:37Z
2022-10-20T17:34:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
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dc.identifier.uri.fl_str_mv Pesquisa Agropecuária Brasileira, Brasília, v. 53, n. 9, p.1061-1069, Sept./ 2018. DOI: 10.1590/S0100-204X2018000900010.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/505
identifier_str_mv
Pesquisa Agropecuária Brasileira, Brasília, v. 53, n. 9, p.1061-1069, Sept./ 2018. DOI: 10.1590/S0100-204X2018000900010.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/505
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dc.language.iso.fl_str_mv eng
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language eng
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application/pdf
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
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