Post-harvest effects on beverage quality and physiological performance of coffee beans

Detalhes bibliográficos
Autor(a) principal: Taveira, José Henrique da S.
Data de Publicação: 2015
Outros Autores: Borém, Flávio M., Rosa, Sttela Delyzette V. F. da, Oliveira, Pedro D., Giomo, Gerson S., Isquierdo, Eder P., Fortunato, Valquíria A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/37173
Resumo: During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration of the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality.
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spelling Post-harvest effects on beverage quality and physiological performance of coffee beansCoffea arabica L.ProcessingDryingSensory analysisChemical compositionGerminationDuring coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration of the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality.Academic Journals2019-10-10T19:14:29Z2019-10-10T19:14:29Z2015-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfTAVEIRA, J. H. da S. et al. Post-harvest effects on beverage quality and physiological performance of coffee beans. African Journal of Agricultural Research, [S.l.], v. 10, n. 12, p. 1457-1466, Mar. 2015.http://repositorio.ufla.br/jspui/handle/1/37173African Journal of Agricultural Researchreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessTaveira, José Henrique da S.Borém, Flávio M.Rosa, Sttela Delyzette V. F. daOliveira, Pedro D.Giomo, Gerson S.Isquierdo, Eder P.Fortunato, Valquíria A.eng2023-05-02T18:53:50Zoai:localhost:1/37173Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T18:53:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Post-harvest effects on beverage quality and physiological performance of coffee beans
title Post-harvest effects on beverage quality and physiological performance of coffee beans
spellingShingle Post-harvest effects on beverage quality and physiological performance of coffee beans
Taveira, José Henrique da S.
Coffea arabica L.
Processing
Drying
Sensory analysis
Chemical composition
Germination
title_short Post-harvest effects on beverage quality and physiological performance of coffee beans
title_full Post-harvest effects on beverage quality and physiological performance of coffee beans
title_fullStr Post-harvest effects on beverage quality and physiological performance of coffee beans
title_full_unstemmed Post-harvest effects on beverage quality and physiological performance of coffee beans
title_sort Post-harvest effects on beverage quality and physiological performance of coffee beans
author Taveira, José Henrique da S.
author_facet Taveira, José Henrique da S.
Borém, Flávio M.
Rosa, Sttela Delyzette V. F. da
Oliveira, Pedro D.
Giomo, Gerson S.
Isquierdo, Eder P.
Fortunato, Valquíria A.
author_role author
author2 Borém, Flávio M.
Rosa, Sttela Delyzette V. F. da
Oliveira, Pedro D.
Giomo, Gerson S.
Isquierdo, Eder P.
Fortunato, Valquíria A.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Taveira, José Henrique da S.
Borém, Flávio M.
Rosa, Sttela Delyzette V. F. da
Oliveira, Pedro D.
Giomo, Gerson S.
Isquierdo, Eder P.
Fortunato, Valquíria A.
dc.subject.por.fl_str_mv Coffea arabica L.
Processing
Drying
Sensory analysis
Chemical composition
Germination
topic Coffea arabica L.
Processing
Drying
Sensory analysis
Chemical composition
Germination
description During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration of the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
2019-10-10T19:14:29Z
2019-10-10T19:14:29Z
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 TAVEIRA, J. H. da S. et al. Post-harvest effects on beverage quality and physiological performance of coffee beans. African Journal of Agricultural Research, [S.l.], v. 10, n. 12, p. 1457-1466, Mar. 2015.
http://repositorio.ufla.br/jspui/handle/1/37173
identifier_str_mv TAVEIRA, J. H. da S. et al. Post-harvest effects on beverage quality and physiological performance of coffee beans. African Journal of Agricultural Research, [S.l.], v. 10, n. 12, p. 1457-1466, Mar. 2015.
url http://repositorio.ufla.br/jspui/handle/1/37173
dc.language.iso.fl_str_mv eng
language eng
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
dc.publisher.none.fl_str_mv Academic Journals
publisher.none.fl_str_mv Academic Journals
dc.source.none.fl_str_mv African Journal of Agricultural Research
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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