Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
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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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 |
status_str |
publishedVersion |
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 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. 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 |
_version_ |
1799874921130622976 |