Environment and variety influence on coffee quality of “Matas de Minas”

Detalhes bibliográficos
Autor(a) principal: Zaidan, Úrsula Ramos
Data de Publicação: 2017
Outros Autores: Corrêa, Paulo Cesar, Ferreira, Williams Pinto Marques, Cecon, Paulo Roberto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256
Resumo: Coffee is an agricultural product that has its adjusted market value according to the final quality of the drink, which can be influenced by many factors, such as environmental factors and variety. Therefore, the objective of this research was to evaluate the effects of the mountain side orientation and coffee variety on the potential quality of the coffee produced in the region of “Matas de Minas” (within altitudes ranging from 600 to 1200 m above the sea level). Coffee fruits of “Catuaí Vermelho” and “Catuaí Amarelo” (Coffea arabica) varieties from 14 municipalities in the region were hand harvested at physiological maturity phase, which were processed and then stored. Then qualitative descriptive analyzes were made by official graders by cup test according to the Brazil Specialty Coffee Association criteria. Through the sensorial analysis, the coffee drink quality attributes were graded according to the influence of environmental factors and the variety. The highest average score was obtained by a combination of factors, “Catuaí Amarelo” variety, altitude extract below 700 m and slope of the mountain Norway, showing great potential for expression of the sensory quality of the beverage.
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spelling Environment and variety influence on coffee quality of “Matas de Minas”Ambiente e variedades influenciam a qualidade de cafés das matas de minasCoffea arabicasensory analysisbeverage qualityterroirenvironmental factorsCoffea arabicaanálise sensorialqualidade da bebidaterroirfatores ambientaisCoffee is an agricultural product that has its adjusted market value according to the final quality of the drink, which can be influenced by many factors, such as environmental factors and variety. Therefore, the objective of this research was to evaluate the effects of the mountain side orientation and coffee variety on the potential quality of the coffee produced in the region of “Matas de Minas” (within altitudes ranging from 600 to 1200 m above the sea level). Coffee fruits of “Catuaí Vermelho” and “Catuaí Amarelo” (Coffea arabica) varieties from 14 municipalities in the region were hand harvested at physiological maturity phase, which were processed and then stored. Then qualitative descriptive analyzes were made by official graders by cup test according to the Brazil Specialty Coffee Association criteria. Through the sensorial analysis, the coffee drink quality attributes were graded according to the influence of environmental factors and the variety. The highest average score was obtained by a combination of factors, “Catuaí Amarelo” variety, altitude extract below 700 m and slope of the mountain Norway, showing great potential for expression of the sensory quality of the beverage.O café é um produto agrícola que tem seu valor de mercado ajustado de acordo com a qualidade final da bebida, que pode ser influenciada por vários fatores, tais como: fatores ambientais e variedade. Diante disso, objetivou-se com este trabalho avaliar os efeitos da orientação da encosta da montanha, altitude e variedade da planta, sobre a qualidade potencial dos cafés produzidos na região das Matas de Minas (entre altitudes que variam de 600 a 1200 m). Frutos de café (Coffea arabica) das variedades “Catuaí Vermelho” e “Catuaí Amarelo”, provenientes de 14 municípios da região, foram colhidos manualmente no ponto de maturação fisiológica, os quais foram processados, beneficiados e armazenados. Em seguida foram feitas análises descritivas qualitativas por Juízes Certificadores, pelo teste de degustação segundo critérios da Brazil Specialty Coffee Association. Por meio da análise sensorial da bebida, foram atribuídas notas aos atributos de qualidade dos cafés objetivando classificá-los de acordo com a influência dos fatores do ambiente e da variedade. Para análise das notas foi adotada a “Estatística Descritiva” e o “Método de Tocher”. A partir dos resultados obtidos, pode-se observar que os fatores ambientais e a variedade não exercem influência sobre a qualidade da bebida de forma isolada, todavia, contribuem de forma conjunta para formar as características da bebida produzida na região. A maior pontuação média foi obtida pela combinação de fatores, variedade “Catuaí Amarelo” estrato de altitude abaixo de 700 m e encosta Noruega da montanha, mostrando grande potencial de expressão da qualidade sensorial da bebida.Editora UFLA2017-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256Coffee Science - ISSN 1984-3909; Vol. 12 No. 2 (2017); 240-247Coffee Science; Vol. 12 Núm. 2 (2017); 240-247Coffee Science; v. 12 n. 2 (2017); 240-2471984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256/pdf_1256_2https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256/1740Copyright (c) 2017 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessZaidan, Úrsula RamosCorrêa, Paulo CesarFerreira, Williams Pinto MarquesCecon, Paulo Roberto2017-06-06T13:31:35Zoai:coffeescience.ufla.br:article/1256Revistahttps://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:2024-05-21T19:54:00.914397Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Environment and variety influence on coffee quality of “Matas de Minas”
Ambiente e variedades influenciam a qualidade de cafés das matas de minas
title Environment and variety influence on coffee quality of “Matas de Minas”
spellingShingle Environment and variety influence on coffee quality of “Matas de Minas”
Zaidan, Úrsula Ramos
Coffea arabica
sensory analysis
beverage quality
terroir
environmental factors
Coffea arabica
análise sensorial
qualidade da bebida
terroir
fatores ambientais
title_short Environment and variety influence on coffee quality of “Matas de Minas”
title_full Environment and variety influence on coffee quality of “Matas de Minas”
title_fullStr Environment and variety influence on coffee quality of “Matas de Minas”
title_full_unstemmed Environment and variety influence on coffee quality of “Matas de Minas”
title_sort Environment and variety influence on coffee quality of “Matas de Minas”
author Zaidan, Úrsula Ramos
author_facet Zaidan, Úrsula Ramos
Corrêa, Paulo Cesar
Ferreira, Williams Pinto Marques
Cecon, Paulo Roberto
author_role author
author2 Corrêa, Paulo Cesar
Ferreira, Williams Pinto Marques
Cecon, Paulo Roberto
author2_role author
author
author
dc.contributor.author.fl_str_mv Zaidan, Úrsula Ramos
Corrêa, Paulo Cesar
Ferreira, Williams Pinto Marques
Cecon, Paulo Roberto
dc.subject.por.fl_str_mv Coffea arabica
sensory analysis
beverage quality
terroir
environmental factors
Coffea arabica
análise sensorial
qualidade da bebida
terroir
fatores ambientais
topic Coffea arabica
sensory analysis
beverage quality
terroir
environmental factors
Coffea arabica
análise sensorial
qualidade da bebida
terroir
fatores ambientais
description Coffee is an agricultural product that has its adjusted market value according to the final quality of the drink, which can be influenced by many factors, such as environmental factors and variety. Therefore, the objective of this research was to evaluate the effects of the mountain side orientation and coffee variety on the potential quality of the coffee produced in the region of “Matas de Minas” (within altitudes ranging from 600 to 1200 m above the sea level). Coffee fruits of “Catuaí Vermelho” and “Catuaí Amarelo” (Coffea arabica) varieties from 14 municipalities in the region were hand harvested at physiological maturity phase, which were processed and then stored. Then qualitative descriptive analyzes were made by official graders by cup test according to the Brazil Specialty Coffee Association criteria. Through the sensorial analysis, the coffee drink quality attributes were graded according to the influence of environmental factors and the variety. The highest average score was obtained by a combination of factors, “Catuaí Amarelo” variety, altitude extract below 700 m and slope of the mountain Norway, showing great potential for expression of the sensory quality of the beverage.
publishDate 2017
dc.date.none.fl_str_mv 2017-06-04
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256/pdf_1256_2
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1256/1740
dc.rights.driver.fl_str_mv Copyright (c) 2017 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
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. 12 No. 2 (2017); 240-247
Coffee Science; Vol. 12 Núm. 2 (2017); 240-247
Coffee Science; v. 12 n. 2 (2017); 240-247
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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