Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms

Detalhes bibliográficos
Autor(a) principal: Lima Filho, Tarcísio
Data de Publicação: 2013
Outros Autores: Della Lucia, Suzana Maria, Saraiva, Sérgio Henriques, Sartori, Marco Antônio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13471
Resumo: Espirito Santo State is the largest producer of conilon coffee in Brazil. However, there is a lack of information about physico-chemical composition and sensory characteristics of this coffee submitted to different processing forms. Therefore, the objective of this work was to investigate physico-chemical and sensory characteristics of the Espirito Santo conilon coffee submitted to three forms of processing. The harvest was performed selecting only cherry grains, which were submitted to three forms of processing (dry process, semi dry process or wet process). Sensory analysis was performed by two professional classifiers. Analysis of moisture, pH and titratable acidity were determined in samples of raw and roasted coffee and aqueous extract were determined in samples of roasted coffee. The processing forms and types of grains did not differ in terms of pH and acidity. Natural and peeled coffee showed higher levels of aqueous extract. In sensory classification, all samples showed good overall evaluation. The use of raw material within the quality standards, grains of cherry type and the proper conduction of post-harvest stages allow the obtainment of a beverage with good sensory ratings and without changes in pH and acidity regardless the processing form used. Therefore, it is possible to obtain good quality beverages using dry processing, which is less expensive than the other types of coffee processing.
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spelling Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing formsComposição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamentoCoffea canephora PierreNatural coffeePeeled coffeeWashed coffeeConilon coffee.Coffea canephora PierreCafé naturalCafé descascadoCafé despolpadoCafé conilon.Espirito Santo State is the largest producer of conilon coffee in Brazil. However, there is a lack of information about physico-chemical composition and sensory characteristics of this coffee submitted to different processing forms. Therefore, the objective of this work was to investigate physico-chemical and sensory characteristics of the Espirito Santo conilon coffee submitted to three forms of processing. The harvest was performed selecting only cherry grains, which were submitted to three forms of processing (dry process, semi dry process or wet process). Sensory analysis was performed by two professional classifiers. Analysis of moisture, pH and titratable acidity were determined in samples of raw and roasted coffee and aqueous extract were determined in samples of roasted coffee. The processing forms and types of grains did not differ in terms of pH and acidity. Natural and peeled coffee showed higher levels of aqueous extract. In sensory classification, all samples showed good overall evaluation. The use of raw material within the quality standards, grains of cherry type and the proper conduction of post-harvest stages allow the obtainment of a beverage with good sensory ratings and without changes in pH and acidity regardless the processing form used. Therefore, it is possible to obtain good quality beverages using dry processing, which is less expensive than the other types of coffee processing.Apesar de o estado do Espírito Santo ser o maior produtor de café conilon brasileiro, pouco se sabe sobre a composição físico-química e características sensoriais desse café submetido a diferentes formas de processamento. Sendo assim, o objetivo deste trabalho foi realizar a caracterização físico-química e sensorial do café conilon capixaba submetido a três formas de processamento. A colheita foi realizada selecionando-se apenas grãos cereja, que foram submetidos a três formas de processamento (via seca, via úmida sem fermentação ou via úmida com fermentação). A análise sensorial foi realizada por dois julgadores classificadores profissionais. Em amostras de café cru e torrado foram realizadas análises físico-químicas de umidade, pH e acidez titulável total e o extrato aquoso foi determinado apenas para amostras de café torrado. As formas de processamento e tipos de grãos apresentaram médias de pH e acidez estatisticamente iguais. Os cafés natural e descascado apresentaram maiores teores de extrato aquoso. Na classificação sensorial, todas as amostras apresentaram boa nota global. A utilização de matéria-prima dentro dos padrões de qualidade, o processamento de apenas grãos cereja e a realização adequada das etapas pós-colheita possibilitam a obtenção de uma bebida com boa classificação sensorial e sem alterações de pH e acidez, independentemente da forma de processamento utilizada. É possível obter bebidas dentro dos padrões de qualidade utilizando o processamento via seca, processamento menos custoso que os demais.UEL2013-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionexperimentoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1347110.5433/1679-0359.2013v34n4p1723Semina: Ciências Agrárias; Vol. 34 No. 4 (2013); 1723-1730Semina: Ciências Agrárias; v. 34 n. 4 (2013); 1723-17301679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13471/pdfCopyright (c) 2013 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessLima Filho, TarcísioDella Lucia, Suzana MariaSaraiva, Sérgio HenriquesSartori, Marco Antônio2023-01-16T16:37:08Zoai:ojs.pkp.sfu.ca:article/13471Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-16T16:37:08Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
Composição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento
title Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
spellingShingle Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
Lima Filho, Tarcísio
Coffea canephora Pierre
Natural coffee
Peeled coffee
Washed coffee
Conilon coffee.
Coffea canephora Pierre
Café natural
Café descascado
Café despolpado
Café conilon.
title_short Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
title_full Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
title_fullStr Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
title_full_unstemmed Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
title_sort Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms
author Lima Filho, Tarcísio
author_facet Lima Filho, Tarcísio
Della Lucia, Suzana Maria
Saraiva, Sérgio Henriques
Sartori, Marco Antônio
author_role author
author2 Della Lucia, Suzana Maria
Saraiva, Sérgio Henriques
Sartori, Marco Antônio
author2_role author
author
author
dc.contributor.author.fl_str_mv Lima Filho, Tarcísio
Della Lucia, Suzana Maria
Saraiva, Sérgio Henriques
Sartori, Marco Antônio
dc.subject.por.fl_str_mv Coffea canephora Pierre
Natural coffee
Peeled coffee
Washed coffee
Conilon coffee.
Coffea canephora Pierre
Café natural
Café descascado
Café despolpado
Café conilon.
topic Coffea canephora Pierre
Natural coffee
Peeled coffee
Washed coffee
Conilon coffee.
Coffea canephora Pierre
Café natural
Café descascado
Café despolpado
Café conilon.
description Espirito Santo State is the largest producer of conilon coffee in Brazil. However, there is a lack of information about physico-chemical composition and sensory characteristics of this coffee submitted to different processing forms. Therefore, the objective of this work was to investigate physico-chemical and sensory characteristics of the Espirito Santo conilon coffee submitted to three forms of processing. The harvest was performed selecting only cherry grains, which were submitted to three forms of processing (dry process, semi dry process or wet process). Sensory analysis was performed by two professional classifiers. Analysis of moisture, pH and titratable acidity were determined in samples of raw and roasted coffee and aqueous extract were determined in samples of roasted coffee. The processing forms and types of grains did not differ in terms of pH and acidity. Natural and peeled coffee showed higher levels of aqueous extract. In sensory classification, all samples showed good overall evaluation. The use of raw material within the quality standards, grains of cherry type and the proper conduction of post-harvest stages allow the obtainment of a beverage with good sensory ratings and without changes in pH and acidity regardless the processing form used. Therefore, it is possible to obtain good quality beverages using dry processing, which is less expensive than the other types of coffee processing.
publishDate 2013
dc.date.none.fl_str_mv 2013-08-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
experimento
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13471
10.5433/1679-0359.2013v34n4p1723
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13471
identifier_str_mv 10.5433/1679-0359.2013v34n4p1723
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13471/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2013 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2013 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 34 No. 4 (2013); 1723-1730
Semina: Ciências Agrárias; v. 34 n. 4 (2013); 1723-1730
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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