Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Bruno Batista
Data de Publicação: 2014
Outros Autores: Mendonça, Luciana Maria Vieira Lopes, Assis, Gleice Aparecida, Mendonça, José Marcos Angélico, Malta, Marcelo Ribeiro, Montanari, Fernanda Faria
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596
Resumo: The coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. The objective of the present work is to analyze blends in different proportions of the species C. canephora and C. arabica, by sensory and chemical evaluations. Data were subjected to analysis of variance and regression analysis later. Significant differences were detected for all variables chemical analysis and sensory attributes of blends with higher proportions of coffee canephora, observing the change in attributes fragrance, aroma and acidity and changes in attributes bitterness and body.
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spelling Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blendsAvaliação química e sensorial de blends de Coffea canephora Pierre e Coffea arabica L.Chemical compositionsensory analysisquality coffeeComposição químicaanálise sensorialqualidade do caféThe coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. The objective of the present work is to analyze blends in different proportions of the species C. canephora and C. arabica, by sensory and chemical evaluations. Data were subjected to analysis of variance and regression analysis later. Significant differences were detected for all variables chemical analysis and sensory attributes of blends with higher proportions of coffee canephora, observing the change in attributes fragrance, aroma and acidity and changes in attributes bitterness and body.A mistura dos cafés das espécies C. arábica e C. canephora, realizados pelas torrefadoras com a estratégia de unir as características sensoriais de destaque desses cafés são denominadas blends. Considerando a diversidade de cafés que podem ser obtidos, em função do tipo de processamento, na elaboração dos blends é importante considerar a correta proporção de ambos os cafés para assegurar a qualidade final do produto. Objetivou-se com o presente trabalho analisar blends em diferentes proporções das espécies C. canephora e C. arabica, por meio de avaliações químicas e sensoriais. Os dados foram submetidos à análise de variância e posteriormente à análise de regressão. Foram detectadas diferenças significativas para todas as variáveis das análises químicas e nos atributos sensoriais dos blends com maiores proporções de café canephora, observando-se a mudança nos atributos fragrância, aroma e acidez e alterações nos atributos amargor e corpo.Editora UFLA2014-05-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordapplication/mswordimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpeghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/596Coffee Science - ISSN 1984-3909; Vol. 9 No. 2 (2014); 178-186Coffee Science; Vol. 9 Núm. 2 (2014); 178-186Coffee Science; v. 9 n. 2 (2014); 178-1861984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/pdf_83https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1192https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1193https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1194https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1195https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1196https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1197https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1198https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1199Copyright (c) 2014 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessRibeiro, Bruno BatistaMendonça, Luciana Maria Vieira LopesAssis, Gleice AparecidaMendonça, José Marcos AngélicoMalta, Marcelo RibeiroMontanari, Fernanda Faria2014-06-05T22:21:47Zoai:coffeescience.ufla.br:article/596Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:45.395244Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
Avaliação química e sensorial de blends de Coffea canephora Pierre e Coffea arabica L.
title Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
spellingShingle Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
Ribeiro, Bruno Batista
Chemical composition
sensory analysis
quality coffee
Composição química
análise sensorial
qualidade do café
title_short Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
title_full Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
title_fullStr Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
title_full_unstemmed Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
title_sort Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends
author Ribeiro, Bruno Batista
author_facet Ribeiro, Bruno Batista
Mendonça, Luciana Maria Vieira Lopes
Assis, Gleice Aparecida
Mendonça, José Marcos Angélico
Malta, Marcelo Ribeiro
Montanari, Fernanda Faria
author_role author
author2 Mendonça, Luciana Maria Vieira Lopes
Assis, Gleice Aparecida
Mendonça, José Marcos Angélico
Malta, Marcelo Ribeiro
Montanari, Fernanda Faria
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro, Bruno Batista
Mendonça, Luciana Maria Vieira Lopes
Assis, Gleice Aparecida
Mendonça, José Marcos Angélico
Malta, Marcelo Ribeiro
Montanari, Fernanda Faria
dc.subject.por.fl_str_mv Chemical composition
sensory analysis
quality coffee
Composição química
análise sensorial
qualidade do café
topic Chemical composition
sensory analysis
quality coffee
Composição química
análise sensorial
qualidade do café
description The coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. The objective of the present work is to analyze blends in different proportions of the species C. canephora and C. arabica, by sensory and chemical evaluations. Data were subjected to analysis of variance and regression analysis later. Significant differences were detected for all variables chemical analysis and sensory attributes of blends with higher proportions of coffee canephora, observing the change in attributes fragrance, aroma and acidity and changes in attributes bitterness and body.
publishDate 2014
dc.date.none.fl_str_mv 2014-05-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/pdf_83
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1192
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1193
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1194
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1195
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1196
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1197
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1198
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/596/1199
dc.rights.driver.fl_str_mv Copyright (c) 2014 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2014 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
application/msword
image/jpeg
image/jpeg
image/jpeg
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dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 9 No. 2 (2014); 178-186
Coffee Science; Vol. 9 Núm. 2 (2014); 178-186
Coffee Science; v. 9 n. 2 (2014); 178-186
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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