Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments

Detalhes bibliográficos
Autor(a) principal: Figueiredo, Luisa Pereira
Data de Publicação: 2018
Outros Autores: Borém, Flávio Meira, Ribeiro, Fabiana Carmanini, Giomo, Gerson Silva, Malta, Marcelo Ribeiro, Taveira, José Henrique da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400
Resumo: Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments.
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spelling Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environmentsSpecialty Coffeesgenotypesyellow bourbonmultidimensional scaling.Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments.Editora UFLA2018-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfapplication/pdfapplication/mswordapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400Coffee Science - ISSN 1984-3909; Vol. 13 No. 1 (2018); 122-131Coffee Science; Vol. 13 Núm. 1 (2018); 122-131Coffee Science; v. 13 n. 1 (2018); 122-1311984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/PDF1400https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1850https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1851https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1852https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1853https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1854https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1855Copyright (c) 2018 Coffee Scienceinfo:eu-repo/semantics/openAccessFigueiredo, Luisa PereiraBorém, Flávio MeiraRibeiro, Fabiana CarmaniniGiomo, Gerson SilvaMalta, Marcelo RibeiroTaveira, José Henrique da Silva2018-05-15T13:34:20Zoai:coffeescience.ufla.br:article/1400Revistahttps://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:2024-05-21T19:54:04.442917Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
title Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
spellingShingle Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
Figueiredo, Luisa Pereira
Specialty Coffees
genotypes
yellow bourbon
multidimensional scaling.
title_short Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
title_full Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
title_fullStr Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
title_full_unstemmed Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
title_sort Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
author Figueiredo, Luisa Pereira
author_facet Figueiredo, Luisa Pereira
Borém, Flávio Meira
Ribeiro, Fabiana Carmanini
Giomo, Gerson Silva
Malta, Marcelo Ribeiro
Taveira, José Henrique da Silva
author_role author
author2 Borém, Flávio Meira
Ribeiro, Fabiana Carmanini
Giomo, Gerson Silva
Malta, Marcelo Ribeiro
Taveira, José Henrique da Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Figueiredo, Luisa Pereira
Borém, Flávio Meira
Ribeiro, Fabiana Carmanini
Giomo, Gerson Silva
Malta, Marcelo Ribeiro
Taveira, José Henrique da Silva
dc.subject.por.fl_str_mv Specialty Coffees
genotypes
yellow bourbon
multidimensional scaling.
topic Specialty Coffees
genotypes
yellow bourbon
multidimensional scaling.
description Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments.
publishDate 2018
dc.date.none.fl_str_mv 2018-05-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/PDF1400
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1850
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1851
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1852
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1853
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1854
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1400/1855
dc.rights.driver.fl_str_mv Copyright (c) 2018 Coffee Science
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Coffee Science
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
application/pdf
application/msword
application/vnd.openxmlformats-officedocument.wordprocessingml.document
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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. 13 No. 1 (2018); 122-131
Coffee Science; Vol. 13 Núm. 1 (2018); 122-131
Coffee Science; v. 13 n. 1 (2018); 122-131
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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