Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/12365 |
Resumo: | The coffee quality is narrowly related with its flavor and aroma characteristics that are developed during the roasting process. Such characteristics are strongly influenced by the raw grain chemical composition that may vary according to the influence of various factors, as cultivation place, variety, crop management and procedures adopted during and after harvest. Coffee has an extremely complex chemical composition, consisting of several volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during grain roasting. The ascendancy demand for specialty coffees, associated with the flavor and aromas diversity of coffees produced in Brazil, justifies studies on their chemical composition, aiming to establish a relationship between their constituents and the beverage sensorial profile. Therefore, the objective of this study was to evaluate the chemical composition and volatile profile of Cerrado Mineiro special coffee and its influence on the beverage sensorial attributes. Ten samples of special coffees from the Cerrado Mineiro region were evaluated, five of them from natural processing (A, B, C, D and E) and five from pulped coffee (F, G, H, I and J) regarding physical-chemical, sensorial and volatile profiles attributes. The results were analyzed through means tests (Scott-Knott) and principal components analysis (PCA). In the sensorial analysis, only the sample A distinguished significantly (p <0.05) from the other natural coffees regarding the sensorial attributes analyzed and the final note. The pulped coffee did not distinguished significantly in the final sensorial grade. The main volatile compounds identified in the coffees were furans, pyrazine, ketones, pyrroles, alcohols and aldehydes, regardless of the postharvest processing type. The PCA showed that the constituents that contributed the most to the discrimination of sample A with the highest sensorial grade among natural coffees were caffeine, trigonelline, stearic acid, alcohols, pyrroles, ketones and pyrazines. The sample F discriminated from the other pulped coffee and the constituents that most contributed to its distinction were titratable acidity, 5-caffeoylquinic acid, trigonelline, ashes, palmitic and linoleic acids, as well as pyrazines, phenols and ketones. |
id |
UFLA_959093f5fb43c48db95f0a8b68102acc |
---|---|
oai_identifier_str |
oai:localhost:1/12365 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
spelling |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado MineiroSpecial coffees physico-chemical, chemical and sensorial profile from Cerrado MineiroCoffea arabica L.Café - Processamento pós-colheitaCafé - Atributos sensoriaisCafé - Composição químicaCoffee - Post-harvest processingCoffee - Sensorial attributesCiência de AlimentosThe coffee quality is narrowly related with its flavor and aroma characteristics that are developed during the roasting process. Such characteristics are strongly influenced by the raw grain chemical composition that may vary according to the influence of various factors, as cultivation place, variety, crop management and procedures adopted during and after harvest. Coffee has an extremely complex chemical composition, consisting of several volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during grain roasting. The ascendancy demand for specialty coffees, associated with the flavor and aromas diversity of coffees produced in Brazil, justifies studies on their chemical composition, aiming to establish a relationship between their constituents and the beverage sensorial profile. Therefore, the objective of this study was to evaluate the chemical composition and volatile profile of Cerrado Mineiro special coffee and its influence on the beverage sensorial attributes. Ten samples of special coffees from the Cerrado Mineiro region were evaluated, five of them from natural processing (A, B, C, D and E) and five from pulped coffee (F, G, H, I and J) regarding physical-chemical, sensorial and volatile profiles attributes. The results were analyzed through means tests (Scott-Knott) and principal components analysis (PCA). In the sensorial analysis, only the sample A distinguished significantly (p <0.05) from the other natural coffees regarding the sensorial attributes analyzed and the final note. The pulped coffee did not distinguished significantly in the final sensorial grade. The main volatile compounds identified in the coffees were furans, pyrazine, ketones, pyrroles, alcohols and aldehydes, regardless of the postharvest processing type. The PCA showed that the constituents that contributed the most to the discrimination of sample A with the highest sensorial grade among natural coffees were caffeine, trigonelline, stearic acid, alcohols, pyrroles, ketones and pyrazines. The sample F discriminated from the other pulped coffee and the constituents that most contributed to its distinction were titratable acidity, 5-caffeoylquinic acid, trigonelline, ashes, palmitic and linoleic acids, as well as pyrazines, phenols and ketones.A qualidade do café está estritamente relacionada com as suas características de sabor e aroma que são desenvolvidas durante o processo de torração. Tais características são fortemente influenciadas pela composição química do grão cru, que pode variar de acordo com a influência de diversos fatores, como o local de cultivo, a variedade, o manejo da lavoura e os procedimentos adotados durante e após a colheita. O café apresenta composição química extremamente complexa, constituída por diversos compostos voláteis e não voláteis, muitos dos quais são gerados nas reações térmicas que ocorrem durante a torração dos grãos. A crescente demanda por cafés especiais, associada à diversidade de sabores e aromas dos cafés produzidos no Brasil, justifica os estudos sobre a sua composição química, visando estabelecer uma relação entre os seus constituintes e o perfil sensorial da bebida. Assim, o objetivo, neste trabalho, foi avaliar a composição química e o perfil volátil de cafés especiais do Cerrado Mineiro e sua influência nos atributos sensoriais da bebida. Foram avaliadas 10 amostras de cafés especiais da região de Cerrado Mineiro, sendo cinco oriundas do processamento natural (A, B, C, D e E) e cinco do cereja descascado (F, G, H, I e J), quanto aos atributos físico-químicos, sensoriais e perfil volátil. Os resultados foram analisados por meio de testes de médias (Scott-Knott) e análise de componentes principais (PCA). Na análise sensorial, apenas a amostra A diferiu significativamente (p<0,05) dos demais cafés naturais quanto aos atributos sensoriais analisados e à nota final. Os cafés cereja descascados não diferiram significativamente quanto à nota sensorial final. Os principais compostos voláteis identificados nos cafés foram furanos, pirazina, cetonas, pirróis, álcoois e aldeídos, independente do tipo de processamento pós-colheita. A PCA mostrou que os constituintes que mais contribuíram para a discriminação da amostra A com maior nota sensorial entre os cafés naturais foram cafeína, trigonelina, ácido esteárico, álcoois, pirróis, cetonas e pirazinas. A amostra F discriminou dos demais cafés descascados e os constituintes que mais contribuíram para a sua distinção foram acidez titulável, ácido 5-cafeoliquínico, trigonelina, cinzas, os ácidos palmítico e linoleico, além das pirazinas, fenóis e cetonas.Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência do AlimentosUFLAbrasilDepartamento de Ciência dos AlimentosPereira, Rosemary Gualberto Fonseca AlvarengaSouza, Sara Maria Chalfoun deMalta, Marcelo RibeiroPinheiro, Ana Carla MarquesLima, Lidiany Mendonça ZacaroniTavares, Katiany Mansur2017-02-24T18:25:27Z2017-02-24T18:25:27Z2017-02-222016-09-13info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfTAVARES, K. M. Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro. 2017. 146 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2016.http://repositorio.ufla.br/jspui/handle/1/12365porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2018-02-26T16:39:32Zoai:localhost:1/12365Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-02-26T16:39:32Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro Special coffees physico-chemical, chemical and sensorial profile from Cerrado Mineiro |
title |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
spellingShingle |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro Tavares, Katiany Mansur Coffea arabica L. Café - Processamento pós-colheita Café - Atributos sensoriais Café - Composição química Coffee - Post-harvest processing Coffee - Sensorial attributes Ciência de Alimentos |
title_short |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
title_full |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
title_fullStr |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
title_full_unstemmed |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
title_sort |
Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro |
author |
Tavares, Katiany Mansur |
author_facet |
Tavares, Katiany Mansur |
author_role |
author |
dc.contributor.none.fl_str_mv |
Pereira, Rosemary Gualberto Fonseca Alvarenga Souza, Sara Maria Chalfoun de Malta, Marcelo Ribeiro Pinheiro, Ana Carla Marques Lima, Lidiany Mendonça Zacaroni |
dc.contributor.author.fl_str_mv |
Tavares, Katiany Mansur |
dc.subject.por.fl_str_mv |
Coffea arabica L. Café - Processamento pós-colheita Café - Atributos sensoriais Café - Composição química Coffee - Post-harvest processing Coffee - Sensorial attributes Ciência de Alimentos |
topic |
Coffea arabica L. Café - Processamento pós-colheita Café - Atributos sensoriais Café - Composição química Coffee - Post-harvest processing Coffee - Sensorial attributes Ciência de Alimentos |
description |
The coffee quality is narrowly related with its flavor and aroma characteristics that are developed during the roasting process. Such characteristics are strongly influenced by the raw grain chemical composition that may vary according to the influence of various factors, as cultivation place, variety, crop management and procedures adopted during and after harvest. Coffee has an extremely complex chemical composition, consisting of several volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during grain roasting. The ascendancy demand for specialty coffees, associated with the flavor and aromas diversity of coffees produced in Brazil, justifies studies on their chemical composition, aiming to establish a relationship between their constituents and the beverage sensorial profile. Therefore, the objective of this study was to evaluate the chemical composition and volatile profile of Cerrado Mineiro special coffee and its influence on the beverage sensorial attributes. Ten samples of special coffees from the Cerrado Mineiro region were evaluated, five of them from natural processing (A, B, C, D and E) and five from pulped coffee (F, G, H, I and J) regarding physical-chemical, sensorial and volatile profiles attributes. The results were analyzed through means tests (Scott-Knott) and principal components analysis (PCA). In the sensorial analysis, only the sample A distinguished significantly (p <0.05) from the other natural coffees regarding the sensorial attributes analyzed and the final note. The pulped coffee did not distinguished significantly in the final sensorial grade. The main volatile compounds identified in the coffees were furans, pyrazine, ketones, pyrroles, alcohols and aldehydes, regardless of the postharvest processing type. The PCA showed that the constituents that contributed the most to the discrimination of sample A with the highest sensorial grade among natural coffees were caffeine, trigonelline, stearic acid, alcohols, pyrroles, ketones and pyrazines. The sample F discriminated from the other pulped coffee and the constituents that most contributed to its distinction were titratable acidity, 5-caffeoylquinic acid, trigonelline, ashes, palmitic and linoleic acids, as well as pyrazines, phenols and ketones. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-13 2017-02-24T18:25:27Z 2017-02-24T18:25:27Z 2017-02-22 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
TAVARES, K. M. Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro. 2017. 146 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2016. http://repositorio.ufla.br/jspui/handle/1/12365 |
identifier_str_mv |
TAVARES, K. M. Perfil físico-químico, químico e sensorial de cafés especiais do Cerrado Mineiro. 2017. 146 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2016. |
url |
http://repositorio.ufla.br/jspui/handle/1/12365 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Lavras Programa de Pós-Graduação em Ciência do Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Lavras Programa de Pós-Graduação em Ciência do Alimentos UFLA brasil Departamento de Ciência dos Alimentos |
dc.source.none.fl_str_mv |
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 |
_version_ |
1815439024318316544 |