Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Coffee Science (Online) |
Texto Completo: | https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297 |
Resumo: | The genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar. |
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Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivarsAtributos sensoriais e características físico-químicas de bebidas de cultivares de café do IAPARCoffea arabicaFree Choice Profilingsensory attributesroasted beancultivarsCoffea arabicaPerfil Livreatributos sensoriaisgrão torradocultivaresThe genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.As características genéticas juntamente com as condições ambientais determinam a qualidade de bebida do café, de modo que a seleção de novas cultivares de café requer informações de atributos sensoriais em diferentes condições ambientais. Objetivou-se, no presente estudo, avaliar as características físico-químicas e sensoriais das cultivares de café IPR 97, IPR 98, IPR 99, IPR 100, IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 e IAPAR 59, Bourbon, Icatu e Tupi cultivados nos municípios de Paranavaí e Itaguajé – PR, safra de 2007-2008. Avaliaram-se as características da torra dos grãos e da bebida. Os atributos sensoriais foram avaliados através da análise sensorial descritiva de Perfil Livre. Foram observadas correlações significativas entre as diferentes características do grão torrado e da bebida.Na Análise de Componente Principal (ACP), as variáveis de grão torrado e da bebida reuniram os cafés, observando-seque a maioria das cultivares de Itaguajé apresentou cafés de coloração mais escura, de maior acidez e densidade do grão torrado quando comparado à Paranavaí. Os atributos aparência cor de café e brilho, aroma de café, aroma verde, gosto ácido e amargo, sabor verde e textura corpo foram os principais responsáveis pela separação entre locais. Cor do grão e acidez da bebida foram características físico-químicas e sensoriais importantes para discriminar as cultivares de café e locais de produção. Essas informações servem de auxílio na implantação de novas lavouras potencializando atributos sensoriais desejáveis de cada cultivar.Editora UFLA2013-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/297Coffee Science - ISSN 1984-3909; Vol. 8 No. 1 (2013); 6-16Coffee Science; Vol. 8 Núm. 1 (2013); 6-16Coffee Science; v. 8 n. 1 (2013); 6-161984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAengporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf_110https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdfCopyright (c) 2013 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessScholz, Maria Brígida dos Santosde Figueiredo, Vitória Ribeiro Garciada Silva, Joyce Vânia NogueiraKitzberger, Cíntia Sorane Good2014-08-25T17:56:24Zoai:coffeescience.ufla.br:article/297Revistahttps://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:2024-05-21T19:53:36.644587Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars Atributos sensoriais e características físico-químicas de bebidas de cultivares de café do IAPAR |
title |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
spellingShingle |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars Scholz, Maria Brígida dos Santos Coffea arabica Free Choice Profiling sensory attributes roasted bean cultivars Coffea arabica Perfil Livre atributos sensoriais grão torrado cultivares |
title_short |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
title_full |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
title_fullStr |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
title_full_unstemmed |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
title_sort |
Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars |
author |
Scholz, Maria Brígida dos Santos |
author_facet |
Scholz, Maria Brígida dos Santos de Figueiredo, Vitória Ribeiro Garcia da Silva, Joyce Vânia Nogueira Kitzberger, Cíntia Sorane Good |
author_role |
author |
author2 |
de Figueiredo, Vitória Ribeiro Garcia da Silva, Joyce Vânia Nogueira Kitzberger, Cíntia Sorane Good |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Scholz, Maria Brígida dos Santos de Figueiredo, Vitória Ribeiro Garcia da Silva, Joyce Vânia Nogueira Kitzberger, Cíntia Sorane Good |
dc.subject.por.fl_str_mv |
Coffea arabica Free Choice Profiling sensory attributes roasted bean cultivars Coffea arabica Perfil Livre atributos sensoriais grão torrado cultivares |
topic |
Coffea arabica Free Choice Profiling sensory attributes roasted bean cultivars Coffea arabica Perfil Livre atributos sensoriais grão torrado cultivares |
description |
The genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-04-19 |
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/297 |
url |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf_110 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/297/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2013 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2013 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
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. 8 No. 1 (2013); 6-16 Coffee Science; Vol. 8 Núm. 1 (2013); 6-16 Coffee Science; v. 8 n. 1 (2013); 6-16 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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1799874918969507840 |