The potential for high quality bourbon coffees from different environments

Detalhes bibliográficos
Autor(a) principal: Figueiredo, Luisa P.
Data de Publicação: 2013
Outros Autores: Borém, Flávio Meira, Cirillo, Marcelo Ângelo, Ribeiro, Fabiana C., Giomo, Gerson S., Salva, Terezinha de J. G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/41614
Resumo: The Bourbon coffee cultivar has a high potential for producing a quality beverage, which is highly valued in specialty coffee markets. The objective of this study was to verify the occurrence of more promising genotypes for the production of specialty coffees in three different environments. In addition, the chemical composition of the grains was studied with a view toward relating these compounds to the genotypes and environments and to the interaction of these factors.The experimental design included three Brazilian locations in combination with different Arabica coffees, including eleven bourbon and three commercial genotypes. Trigonelline, caffeine and 5-caffeoylquinic acid (5-CQA) from coffee bean samples were analyzed by HPLC, and sensory analyses were performed by professional cuppers accredited by the Coffee Quality Institute. A group of Bourbon genotypes with potential for the production of specialty coffees was identified for each environment assessed. The trigonelline content allowed for discrimination among the three environments studied.
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spelling The potential for high quality bourbon coffees from different environmentsSpecialty coffeeCoffee - Chemical compositionCoffee - Sensory analysisCafé especialCafé - Composição químicaCafé - Análise sensorialThe Bourbon coffee cultivar has a high potential for producing a quality beverage, which is highly valued in specialty coffee markets. The objective of this study was to verify the occurrence of more promising genotypes for the production of specialty coffees in three different environments. In addition, the chemical composition of the grains was studied with a view toward relating these compounds to the genotypes and environments and to the interaction of these factors.The experimental design included three Brazilian locations in combination with different Arabica coffees, including eleven bourbon and three commercial genotypes. Trigonelline, caffeine and 5-caffeoylquinic acid (5-CQA) from coffee bean samples were analyzed by HPLC, and sensory analyses were performed by professional cuppers accredited by the Coffee Quality Institute. A group of Bourbon genotypes with potential for the production of specialty coffees was identified for each environment assessed. The trigonelline content allowed for discrimination among the three environments studied.Canadian Center of Science and Education2020-06-29T18:55:55Z2020-06-29T18:55:55Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFIGUEIREDO, L. P. et al. The potential for high quality bourbon coffees from different environments. Journal of Agricultural Science, Ontario, v. 5, n. 10, p. 87-98, 2013.http://repositorio.ufla.br/jspui/handle/1/41614Journal of Agricultural Sciencereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessFigueiredo, Luisa P.Borém, Flávio MeiraCirillo, Marcelo ÂngeloRibeiro, Fabiana C.Giomo, Gerson S.Salva, Terezinha de J. G.eng2023-05-03T11:16:09Zoai:localhost:1/41614Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-03T11:16:09Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv The potential for high quality bourbon coffees from different environments
title The potential for high quality bourbon coffees from different environments
spellingShingle The potential for high quality bourbon coffees from different environments
Figueiredo, Luisa P.
Specialty coffee
Coffee - Chemical composition
Coffee - Sensory analysis
Café especial
Café - Composição química
Café - Análise sensorial
title_short The potential for high quality bourbon coffees from different environments
title_full The potential for high quality bourbon coffees from different environments
title_fullStr The potential for high quality bourbon coffees from different environments
title_full_unstemmed The potential for high quality bourbon coffees from different environments
title_sort The potential for high quality bourbon coffees from different environments
author Figueiredo, Luisa P.
author_facet Figueiredo, Luisa P.
Borém, Flávio Meira
Cirillo, Marcelo Ângelo
Ribeiro, Fabiana C.
Giomo, Gerson S.
Salva, Terezinha de J. G.
author_role author
author2 Borém, Flávio Meira
Cirillo, Marcelo Ângelo
Ribeiro, Fabiana C.
Giomo, Gerson S.
Salva, Terezinha de J. G.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Figueiredo, Luisa P.
Borém, Flávio Meira
Cirillo, Marcelo Ângelo
Ribeiro, Fabiana C.
Giomo, Gerson S.
Salva, Terezinha de J. G.
dc.subject.por.fl_str_mv Specialty coffee
Coffee - Chemical composition
Coffee - Sensory analysis
Café especial
Café - Composição química
Café - Análise sensorial
topic Specialty coffee
Coffee - Chemical composition
Coffee - Sensory analysis
Café especial
Café - Composição química
Café - Análise sensorial
description The Bourbon coffee cultivar has a high potential for producing a quality beverage, which is highly valued in specialty coffee markets. The objective of this study was to verify the occurrence of more promising genotypes for the production of specialty coffees in three different environments. In addition, the chemical composition of the grains was studied with a view toward relating these compounds to the genotypes and environments and to the interaction of these factors.The experimental design included three Brazilian locations in combination with different Arabica coffees, including eleven bourbon and three commercial genotypes. Trigonelline, caffeine and 5-caffeoylquinic acid (5-CQA) from coffee bean samples were analyzed by HPLC, and sensory analyses were performed by professional cuppers accredited by the Coffee Quality Institute. A group of Bourbon genotypes with potential for the production of specialty coffees was identified for each environment assessed. The trigonelline content allowed for discrimination among the three environments studied.
publishDate 2013
dc.date.none.fl_str_mv 2013
2020-06-29T18:55:55Z
2020-06-29T18:55:55Z
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 FIGUEIREDO, L. P. et al. The potential for high quality bourbon coffees from different environments. Journal of Agricultural Science, Ontario, v. 5, n. 10, p. 87-98, 2013.
http://repositorio.ufla.br/jspui/handle/1/41614
identifier_str_mv FIGUEIREDO, L. P. et al. The potential for high quality bourbon coffees from different environments. Journal of Agricultural Science, Ontario, v. 5, n. 10, p. 87-98, 2013.
url http://repositorio.ufla.br/jspui/handle/1/41614
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 Canadian Center of Science and Education
publisher.none.fl_str_mv Canadian Center of Science and Education
dc.source.none.fl_str_mv Journal of Agricultural Science
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
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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)
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