Challengs in coffee quality: cultural, chemical and microbiological aspects

Detalhes bibliográficos
Autor(a) principal: Pimenta, Carlos José
Data de Publicação: 2018
Outros Autores: Angélico, Caroline Lima, Chalfoun, Sára Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33050
Resumo: The Brazilian coffee industry is undergoing a great transformation in order to serve a consumer market that is becoming increasingly demanding with regard to quality. Considering the multiple determinants of the final quality of the product, one must consider factors that are involved in steps from the pre-harvest stage to storage. The execution of the different stages according to good-practice programmes has repercussions on microbiological, physical and chemical characteristics, which in turn affect the quality of the final product with regard to sensorial properties and safety. There has been research progress in the improvement of quality evaluation techniques that minimize the subjective effects of traditional classification. It is also observed that socio-environmental aspects of coffee production, while not the subject of this review, have broadened the concept of quality since an increasing number of consumers are interested in aspects regarding agricultural sustainability in addition to strictly sensorial aspects.
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spelling Challengs in coffee quality: cultural, chemical and microbiological aspectsDesafios na qualidade de café: aspectos cultural, químico e microbiológicoCafé - QualidadeCafé - Análise sensorialCoffee - QualityCoffee - Sensory analysisThe Brazilian coffee industry is undergoing a great transformation in order to serve a consumer market that is becoming increasingly demanding with regard to quality. Considering the multiple determinants of the final quality of the product, one must consider factors that are involved in steps from the pre-harvest stage to storage. The execution of the different stages according to good-practice programmes has repercussions on microbiological, physical and chemical characteristics, which in turn affect the quality of the final product with regard to sensorial properties and safety. There has been research progress in the improvement of quality evaluation techniques that minimize the subjective effects of traditional classification. It is also observed that socio-environmental aspects of coffee production, while not the subject of this review, have broadened the concept of quality since an increasing number of consumers are interested in aspects regarding agricultural sustainability in addition to strictly sensorial aspects.A cafeicultura brasileira passa por uma profunda transformação visando atender um mercado consumidor cada vez mais exigente quanto a qualidade. Considerando-se os múltiplos fatores determinantes da qualidade final do produto, há que se considerar fatores que envolvem as etapas desde a pré- colheita até o armazenamento. A execução das diferentes etapas segundo programas de Boas Práticas apresenta repercussão sobre as características microbiológicas, físicas e químicas traduzidas pela qualidade do produto final quanto às características sensoriais e de segurança. A pesquisa tem sido progressista na busca de aprimoramento das técnicas de avaliação da qualidade visando minimizar os efeitos subjetivos das técnicas de classificação tradicionais. Observa-se ainda que aspectos socioambientais da atividade, apesar de não ser objeto da presente revisão, tem ampliado o escopo do conceito de qualidade uma vez que um número crescente de consumidores estão interessados em aspectos quanto a sustentabilidade da cultura, além do aspecto estritamente sensorial.Universidade Federal de Lavras2019-02-25T19:19:26Z2019-02-25T19:19:26Z2018-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPIMENTA, C. J.; ANGÉLICO, C. L.; CHALFOUN, S. M. Challengs in coffee quality: Cultural, chemical and microbiological aspects. Ciência e Agrotecnologia, v. 42, n. 4, p. 337-349, July/Aug. 2018.http://repositorio.ufla.br/jspui/handle/1/33050Ciência e Agrotecnologiareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessPimenta, Carlos JoséAngélico, Caroline LimaChalfoun, Sára Mariaeng2019-02-25T19:19:26Zoai:localhost:1/33050Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-02-25T19:19:26Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Challengs in coffee quality: cultural, chemical and microbiological aspects
Desafios na qualidade de café: aspectos cultural, químico e microbiológico
title Challengs in coffee quality: cultural, chemical and microbiological aspects
spellingShingle Challengs in coffee quality: cultural, chemical and microbiological aspects
Pimenta, Carlos José
Café - Qualidade
Café - Análise sensorial
Coffee - Quality
Coffee - Sensory analysis
title_short Challengs in coffee quality: cultural, chemical and microbiological aspects
title_full Challengs in coffee quality: cultural, chemical and microbiological aspects
title_fullStr Challengs in coffee quality: cultural, chemical and microbiological aspects
title_full_unstemmed Challengs in coffee quality: cultural, chemical and microbiological aspects
title_sort Challengs in coffee quality: cultural, chemical and microbiological aspects
author Pimenta, Carlos José
author_facet Pimenta, Carlos José
Angélico, Caroline Lima
Chalfoun, Sára Maria
author_role author
author2 Angélico, Caroline Lima
Chalfoun, Sára Maria
author2_role author
author
dc.contributor.author.fl_str_mv Pimenta, Carlos José
Angélico, Caroline Lima
Chalfoun, Sára Maria
dc.subject.por.fl_str_mv Café - Qualidade
Café - Análise sensorial
Coffee - Quality
Coffee - Sensory analysis
topic Café - Qualidade
Café - Análise sensorial
Coffee - Quality
Coffee - Sensory analysis
description The Brazilian coffee industry is undergoing a great transformation in order to serve a consumer market that is becoming increasingly demanding with regard to quality. Considering the multiple determinants of the final quality of the product, one must consider factors that are involved in steps from the pre-harvest stage to storage. The execution of the different stages according to good-practice programmes has repercussions on microbiological, physical and chemical characteristics, which in turn affect the quality of the final product with regard to sensorial properties and safety. There has been research progress in the improvement of quality evaluation techniques that minimize the subjective effects of traditional classification. It is also observed that socio-environmental aspects of coffee production, while not the subject of this review, have broadened the concept of quality since an increasing number of consumers are interested in aspects regarding agricultural sustainability in addition to strictly sensorial aspects.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
2019-02-25T19:19:26Z
2019-02-25T19:19:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv PIMENTA, C. J.; ANGÉLICO, C. L.; CHALFOUN, S. M. Challengs in coffee quality: Cultural, chemical and microbiological aspects. Ciência e Agrotecnologia, v. 42, n. 4, p. 337-349, July/Aug. 2018.
http://repositorio.ufla.br/jspui/handle/1/33050
identifier_str_mv PIMENTA, C. J.; ANGÉLICO, C. L.; CHALFOUN, S. M. Challengs in coffee quality: Cultural, chemical and microbiological aspects. Ciência e Agrotecnologia, v. 42, n. 4, p. 337-349, July/Aug. 2018.
url http://repositorio.ufla.br/jspui/handle/1/33050
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Lavras
publisher.none.fl_str_mv Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv 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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