Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/42930 |
Resumo: | The demand for specialty coffees on the world market is growing, and their commercial value is directly linked to their quality. When subjected to ultraviolet (UV) light, some raw coffee beans show a blue fluorescence. Around the world, producers and traders have used UV light as a quality analysis method to detect defects in beans that cannot be seen with the naked eye. Despite being a technique used for a long time, almost no scientific study has been done to confirm and clarify the matter. Therefore, the work aims to evaluate the quality of the beans that emit and do not emit fluorescence from the same batch. For this, a batch of natural specialty coffee was divided into treatments with different fluorescence concentrations and analyzed sensorially and physicochemically. It was observed that the increase in fully fluorescent beans concentration negatively affected the coffee final score and astringency, and the increase in partially fluorescent beans concentration negatively affected the final score, astringency, sweetness, acidity, bitterness, and aftertaste of the coffee. Furthermore, attributes such as fruity notes and sweetness were affected by the presence of fluorescence, thus changing the sensory profile. In the physicochemical analyses, a reduction in the coffee quality was observed for the parameters of potassium leaching, electrical conductivity, fatty acidity, polyphenols, titratable acidity, moisture and weight of 1000 seeds. Therefore, it was possible to observe that the use of UV light to assess the green coffee beans quality can be a viable method. |
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Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light Calidad de granos de Coffea Arabica L. que emiten fluorescencia cuando se someten a luz ultravioletQualidade de grãos de Coffea Arabica L. que emitem fluorescência quando submetidos à luz ultravioleta UV lightCoffeeQuality control.CaféLuz UVControl de calidad.CaféLuz UVControle de qualidade.The demand for specialty coffees on the world market is growing, and their commercial value is directly linked to their quality. When subjected to ultraviolet (UV) light, some raw coffee beans show a blue fluorescence. Around the world, producers and traders have used UV light as a quality analysis method to detect defects in beans that cannot be seen with the naked eye. Despite being a technique used for a long time, almost no scientific study has been done to confirm and clarify the matter. Therefore, the work aims to evaluate the quality of the beans that emit and do not emit fluorescence from the same batch. For this, a batch of natural specialty coffee was divided into treatments with different fluorescence concentrations and analyzed sensorially and physicochemically. It was observed that the increase in fully fluorescent beans concentration negatively affected the coffee final score and astringency, and the increase in partially fluorescent beans concentration negatively affected the final score, astringency, sweetness, acidity, bitterness, and aftertaste of the coffee. Furthermore, attributes such as fruity notes and sweetness were affected by the presence of fluorescence, thus changing the sensory profile. In the physicochemical analyses, a reduction in the coffee quality was observed for the parameters of potassium leaching, electrical conductivity, fatty acidity, polyphenols, titratable acidity, moisture and weight of 1000 seeds. Therefore, it was possible to observe that the use of UV light to assess the green coffee beans quality can be a viable method.La demanda de cafés de especialidad en el mercado mundial está creciendo y su valor comercial está directamente relacionado con su calidad. Cuando se someten a luz ultravioleta (UV), algunos granos de café crudo muestran fluorescencia azul. En todo el mundo, los productores y comerciantes han utilizado la luz UV como método de análisis de calidad para detectar defectos que no se pueden ver a simple vista. A pesar de ser una técnica utilizada desde mucho tiempo, casi no se ha realizado ningún estudio científico que confirme y aclare el asunto. Por tanto, el trabajo tiene como objetivo evaluar la calidad de los granos que emiten y no emiten fluorescencia de un mismo lote. Para eso, un lote de café natural de especialidad se dividió en tratamientos con diferentes concentraciones de fluorescencia y se analizó sensorial y fisicoquímicamente. Se observó que el aumento en la concentración de granos completamente fluorescentes afectó negativamente el puntaje final y la astringencia, y el aumento en la concentración de granos parcialmente fluorescentes afectó negativamente el puntaje final, astringencia, dulzor, acidez, amargor y retrogusto. Además, atributos como notas afrutadas y dulzor se vieron afectados por la presencia de fluorescencia, cambiando el perfil sensorial. En los análisis fisicoquímicos se observó una reducción en la calidad para los parámetros lixiviación de potasio, conductividad eléctrica, acidez grasa, polifenoles, acidez titulable, humedad y peso de 1000 semillas. Por lo tanto, se pudo notar que el uso de luz UV para evaluar la calidad del café verde puede ser un método viable.A procura por cafés especiais, no mercado mundial, é crescente e seu valor comercial está diretamente ligado à sua qualidade. Quando submetidos à luz ultravioleta (UV), alguns grãos de café cru apresentam uma fluorescência azul. No mundo, produtores e comerciantes têm utilizado a luz UV como método de análise qualitativa para a detecção de defeitos nos grãos, que não é possível observar a olho nu. Apesar de já ser uma técnica utilizada há muito tempo, quase nenhum estudo científico foi realizado para confirmar e esclarecer o assunto. Portanto, o trabalho tem como objetivo a avaliação da qualidade dos grãos que emitem e daqueles que não emitem fluorescência. Para isso, um lote de café especial natural foi dividido em tratamentos com diferentes concentrações de fluorescência e analisado sensorial e físico-químicamente. Observou-se que o aumento da concentração de grãos completamente fluorescentes afetou, de modo negativo, a nota final e a adstringência do café, ao passo que o aumento dos grãos parcialmente fluorescentes afetou a nota final, a adstringência, a doçura, a acidez, o amargor e a finalização do café. Além disso, atributos como notas frutadas e doçura foram afetados com a presença da fluorescência, mudando, assim, o perfil sensorial. Nas análises físico-químicas, observou-se uma redução da qualidade do café para os parâmetros lixiviação de potássio, condutividade elétrica, acidez graxa, polifenóis, acidez titulável, umidade e peso de 1000 grãos. Sendo possível, finalmente, observar que o uso da luz UV, para a avaliação da qualidade dos grãos de café verde, pode ser um método viável.Research, Society and Development2023-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4293010.33448/rsd-v12i8.42930Research, Society and Development; Vol. 12 No. 8; e11312842930Research, Society and Development; Vol. 12 Núm. 8; e11312842930Research, Society and Development; v. 12 n. 8; e113128429302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/42930/34635Copyright (c) 2023 Andréia Braga Inácio Sarmento; Leandro Carlos Paiva; João Paulo Martins; Kátia Alves Campos; Olímpio Gomes da Silva Neto; Donieverson Afrânio dos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSarmento, Andréia Braga Inácio Paiva, Leandro Carlos Martins, João Paulo Campos, Kátia Alves Silva Neto, Olímpio Gomes da Santos, Donieverson Afrânio dos 2023-09-03T18:32:41Zoai:ojs.pkp.sfu.ca:article/42930Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-09-03T18:32:41Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light Calidad de granos de Coffea Arabica L. que emiten fluorescencia cuando se someten a luz ultraviolet Qualidade de grãos de Coffea Arabica L. que emitem fluorescência quando submetidos à luz ultravioleta |
title |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
spellingShingle |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light Sarmento, Andréia Braga Inácio UV light Coffee Quality control. Café Luz UV Control de calidad. Café Luz UV Controle de qualidade. |
title_short |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
title_full |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
title_fullStr |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
title_full_unstemmed |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
title_sort |
Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light |
author |
Sarmento, Andréia Braga Inácio |
author_facet |
Sarmento, Andréia Braga Inácio Paiva, Leandro Carlos Martins, João Paulo Campos, Kátia Alves Silva Neto, Olímpio Gomes da Santos, Donieverson Afrânio dos |
author_role |
author |
author2 |
Paiva, Leandro Carlos Martins, João Paulo Campos, Kátia Alves Silva Neto, Olímpio Gomes da Santos, Donieverson Afrânio dos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Sarmento, Andréia Braga Inácio Paiva, Leandro Carlos Martins, João Paulo Campos, Kátia Alves Silva Neto, Olímpio Gomes da Santos, Donieverson Afrânio dos |
dc.subject.por.fl_str_mv |
UV light Coffee Quality control. Café Luz UV Control de calidad. Café Luz UV Controle de qualidade. |
topic |
UV light Coffee Quality control. Café Luz UV Control de calidad. Café Luz UV Controle de qualidade. |
description |
The demand for specialty coffees on the world market is growing, and their commercial value is directly linked to their quality. When subjected to ultraviolet (UV) light, some raw coffee beans show a blue fluorescence. Around the world, producers and traders have used UV light as a quality analysis method to detect defects in beans that cannot be seen with the naked eye. Despite being a technique used for a long time, almost no scientific study has been done to confirm and clarify the matter. Therefore, the work aims to evaluate the quality of the beans that emit and do not emit fluorescence from the same batch. For this, a batch of natural specialty coffee was divided into treatments with different fluorescence concentrations and analyzed sensorially and physicochemically. It was observed that the increase in fully fluorescent beans concentration negatively affected the coffee final score and astringency, and the increase in partially fluorescent beans concentration negatively affected the final score, astringency, sweetness, acidity, bitterness, and aftertaste of the coffee. Furthermore, attributes such as fruity notes and sweetness were affected by the presence of fluorescence, thus changing the sensory profile. In the physicochemical analyses, a reduction in the coffee quality was observed for the parameters of potassium leaching, electrical conductivity, fatty acidity, polyphenols, titratable acidity, moisture and weight of 1000 seeds. Therefore, it was possible to observe that the use of UV light to assess the green coffee beans quality can be a viable method. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-22 |
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 |
https://rsdjournal.org/index.php/rsd/article/view/42930 10.33448/rsd-v12i8.42930 |
url |
https://rsdjournal.org/index.php/rsd/article/view/42930 |
identifier_str_mv |
10.33448/rsd-v12i8.42930 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/42930/34635 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 8; e11312842930 Research, Society and Development; Vol. 12 Núm. 8; e11312842930 Research, Society and Development; v. 12 n. 8; e11312842930 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052629382070272 |