Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing.
The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.
Main Authors: | BARBOSA, I. de P., OLIVEIRA, A. C. B. de, ROSADO, R. D. S., SAKIYAMA, N. S., CRUZ, C. D., PEREIRA, A. A. |
---|---|
Other Authors: | Ivan de Paiva Barbosa, Universidade Federal de Viçosa - UFV; ANTONIO CARLOS BAIAO DE OLIVEIRA, CNPCa; Renato Domiciano Silva Rosado, Universidade Federal de Viçosa - UFV; Ney Sussumu Sakiyama, Universidade Federal de Viçosa - UFV; Cosme Damião Cruz, Universidade Federal de Viçosa - UFV; Antônio Alves Pereira, Universidade Federal de Viçosa - UFV; Antônio Alves Pereira, Empresa de Pesquisa Agropecuária de Minas Gerais - EPAMIG/Unidade Sudeste. |
Format: | Artigo de periódico biblioteca |
Language: | English eng |
Published: |
2019-12-30
|
Subjects: | Beverage quality, Correlation network, Sensory attributes, Radar chart, Coffea Arábica, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117854 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition
by: Tomadoni, Barbara, et al.
Published: (2017-12-15) -
Recommendation of Coffea arabica genotypes by factor analysis.
by: BARBOSA, I. de P., et al.
Published: (2019-10-17) -
Mapping the mountainous climate in the Matas de Minas region, Brazil which influences the top-quality coffee beverages.
by: FERREIRA, W. P. M., et al.
Published: (2023-02-28) -
Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon.
by: SOUZA, C. A., et al.
Published: (2021-09-16) -
Influence of beverages characteristics on the drinking pattern and on the hydration status
by: Gómez Martínez, Sonia, et al.
Published: (2013)