Sensorial characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/13726 http://www.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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Sensorial characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba regionCaracterísticas sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto ParanaibaProcessamentoCafeiculturaCafé cereja descascadoHusked coffee cherryCoffee - ProcessingSpecialty coffeeCafés 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.2013-04-192017-08-01T20:07:02Z2017-08-01T20:07:02Z2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/pdfCHALFOUN, S. M. et al. Características sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaíba. Coffe Science, Lavras, v. 8, n. 1, p. 43-52, jan./mar. 2013.http://repositorio.ufla.br/jspui/handle/1/13726http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330Coffee Science; v. 8, n. 1 (2013); 43-52Coffee Science; v. 8, n. 1 (2013); 43-52Coffee Science; v. 8, n. 1 (2013); 43-521984-39091809-6875reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdfhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdf_122http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/330/143Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessChalfoun, Sára MariaPereira, Marcelo CláudioCarvalho, Gladyston RodriguesPereira, Antonio AlvesSavian, Taciana VillelaBotelho, Deila Magna SantosChalfoun, Sára MariaPereira, Marcelo CláudioCarvalho, Gladyston RodriguesPereira, Antonio AlvesSavian, Taciana VillelaBotelho, Deila Magna Santos2021-03-22T18:06:27Zoai:localhost:1/13726Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-03-22T18:06:27Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Sensorial characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region Características 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 Processamento Cafeicultura Café cereja descascado Husked coffee cherry Coffee - Processing Specialty coffee 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 Botelho, Deila Magna Santos |
author_role |
author |
author2 |
Pereira, Marcelo Cláudio Carvalho, Gladyston Rodrigues Pereira, Antonio Alves Savian, Taciana Villela Botelho, Deila Magna Santos |
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 Botelho, Deila Magna Santos Chalfoun, Sára Maria Pereira, Marcelo Cláudio Carvalho, Gladyston Rodrigues Pereira, Antonio Alves Savian, Taciana Villela Botelho, Deila Magna Santos |
dc.subject.por.fl_str_mv |
Processamento Cafeicultura Café cereja descascado Husked coffee cherry Coffee - Processing Specialty coffee Cafés especiais |
topic |
Processamento Cafeicultura Café cereja descascado Husked coffee cherry Coffee - Processing Specialty coffee 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 2013 2017-08-01T20:07:02Z 2017-08-01T20:07:02Z |
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 |
CHALFOUN, S. M. et al. Características sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaíba. Coffe Science, Lavras, v. 8, n. 1, p. 43-52, jan./mar. 2013. http://repositorio.ufla.br/jspui/handle/1/13726 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330 |
identifier_str_mv |
CHALFOUN, S. M. et al. Características sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaíba. Coffe Science, Lavras, v. 8, n. 1, p. 43-52, jan./mar. 2013. |
url |
http://repositorio.ufla.br/jspui/handle/1/13726 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdf http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330/pdf_122 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/330/143 |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.source.none.fl_str_mv |
Coffee Science; v. 8, n. 1 (2013); 43-52 Coffee Science; v. 8, n. 1 (2013); 43-52 Coffee Science; v. 8, n. 1 (2013); 43-52 1984-3909 1809-6875 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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