Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region

Detalhes bibliográficos
Autor(a) principal: Chalfoun, Sára Maria
Data de Publicação: 2013
Outros Autores: Pereira, Marcelo Cláudio, Carvalho, Gladyston Rodrigues, Pereira, Antonio Alves, Savian, Taciana Villela, Santos Botelho, Deila Magna
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/330
Resumo: The objective of this study was to verify the sensorial characteristics of grains of 21 Coffea arabica L. cultivars obtained from EPAMIG Experimental Farm in Patrocínio, Minas Gerais, in the Alto Paranaíba Region. The coffee cherries were husked and dried in wooden trays, until 11 to 12% humidity and sent to three Brazilian Specialty Coffee Association BSCA accredited professional coffee tasters. The data were statistically evaluated by multivariate analysis to compare the cultivars and group them. The following cultivars, listed in decreasing order according to the first principal component with scores above 80 points, thus considered to produce superior beverage based on the attributes with the highest scores (flavor,sweetness, balance, acidity, clean beverage and aspect), for the two methods, during the two – year study was cultivar H419-6-2-5-2. The ascendancy of the cultivars and progenies tested, whether derived or not from the Timor Hybrid, did not affect their qualitative performance.
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spelling Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba regionCaracteristicas sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto ParanaibaQualityhusked coffee cherryprocessingspecialty coffeeQualidadecereja descascadoprocessamentocafés especiaisThe objective of this study was to verify the sensorial characteristics of grains of 21 Coffea arabica L. cultivars obtained from EPAMIG Experimental Farm in Patrocínio, Minas Gerais, in the Alto Paranaíba Region. The coffee cherries were husked and dried in wooden trays, until 11 to 12% humidity and sent to three Brazilian Specialty Coffee Association BSCA accredited professional coffee tasters. The data were statistically evaluated by multivariate analysis to compare the cultivars and group them. The following cultivars, listed in decreasing order according to the first principal component with scores above 80 points, thus considered to produce superior beverage based on the attributes with the highest scores (flavor,sweetness, balance, acidity, clean beverage and aspect), for the two methods, during the two – year study was cultivar H419-6-2-5-2. The ascendancy of the cultivars and progenies tested, whether derived or not from the Timor Hybrid, did not affect their qualitative performance.Objetivou-se, neste trabalho, verificar as características sensoriais dos grãos de 21 cultivares de café (Coffea arabica L.), provenientes do ensaio de melhoramento da EPAMIG, Fazenda Experimental de Patrocínio em Minas Gerais, na Região do Alto Paranaíba. Frutos cerejas após o descascamento foram secos em bandejas de madeira , com fundo telado de 1 m², até atingirem de 11 a 12% de umidade (b.u.). Após a secagem , os frutos foram encaminhados para três provadores credenciados pela BSCA. Procedeu-se à avaliação estatística multivariada dos dados, com o objetivo de estabelecer comparações entre as cultivares e realizar os agrupamentos das mesmas. As cultivares em ordem decrescente segundo a primeira componente principal , com notas acima de 80 pontos-portanto consideradas como de bebida superior , de acordo com os atributos-com os maiores escores (sabor, doçura, balanço, acidez, bebida limpa e aspecto), durante os dois anos estudados foi apenas a cultivar H419-6-2-5-2. A ascendência das cultivares e progênies testadas, oriundas ou não do Híbrido Timor, não afetou o desempenho qualitativo das mesmas.Editora UFLA2013-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/mswordhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/330Coffee Science - ISSN 1984-3909; Vol. 8 No. 1 (2013); 43-52Coffee Science; Vol. 8 Núm. 1 (2013); 43-52Coffee Science; v. 8 n. 1 (2013); 43-521984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAengporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdf_122https://coffeescience.ufla.br/index.php/Coffeescience/article/view/330/1033Copyright (c) 2013 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessChalfoun, Sára MariaPereira, Marcelo CláudioCarvalho, Gladyston RodriguesPereira, Antonio AlvesSavian, Taciana VillelaSantos Botelho, Deila Magna2014-08-25T18:01:29Zoai:coffeescience.ufla.br:article/330Revistahttps://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:2024-05-21T19:53:37.417254Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
Caracteristicas sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaiba
title Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
spellingShingle Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
Chalfoun, Sára Maria
Quality
husked coffee cherry
processing
specialty coffee
Qualidade
cereja descascado
processamento
cafés especiais
title_short Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
title_full Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
title_fullStr Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
title_full_unstemmed Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
title_sort Sensorial Characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
author Chalfoun, Sára Maria
author_facet Chalfoun, Sára Maria
Pereira, Marcelo Cláudio
Carvalho, Gladyston Rodrigues
Pereira, Antonio Alves
Savian, Taciana Villela
Santos Botelho, Deila Magna
author_role author
author2 Pereira, Marcelo Cláudio
Carvalho, Gladyston Rodrigues
Pereira, Antonio Alves
Savian, Taciana Villela
Santos Botelho, Deila Magna
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Chalfoun, Sára Maria
Pereira, Marcelo Cláudio
Carvalho, Gladyston Rodrigues
Pereira, Antonio Alves
Savian, Taciana Villela
Santos Botelho, Deila Magna
dc.subject.por.fl_str_mv Quality
husked coffee cherry
processing
specialty coffee
Qualidade
cereja descascado
processamento
cafés especiais
topic Quality
husked coffee cherry
processing
specialty coffee
Qualidade
cereja descascado
processamento
cafés especiais
description The objective of this study was to verify the sensorial characteristics of grains of 21 Coffea arabica L. cultivars obtained from EPAMIG Experimental Farm in Patrocínio, Minas Gerais, in the Alto Paranaíba Region. The coffee cherries were husked and dried in wooden trays, until 11 to 12% humidity and sent to three Brazilian Specialty Coffee Association BSCA accredited professional coffee tasters. The data were statistically evaluated by multivariate analysis to compare the cultivars and group them. The following cultivars, listed in decreasing order according to the first principal component with scores above 80 points, thus considered to produce superior beverage based on the attributes with the highest scores (flavor,sweetness, balance, acidity, clean beverage and aspect), for the two methods, during the two – year study was cultivar H419-6-2-5-2. The ascendancy of the cultivars and progenies tested, whether derived or not from the Timor Hybrid, did not affect their qualitative performance.
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/330
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/330
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/330/pdf
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdf_122
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/330/1033
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
application/msword
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); 43-52
Coffee Science; Vol. 8 Núm. 1 (2013); 43-52
Coffee Science; v. 8 n. 1 (2013); 43-52
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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