Effect of culture conditions, the chemical characteristics of soil and grain handling in the sensory attributes of coffee (Coffea arabica L.) in cup
The Municipalities of Suaza and Timana (Department of Huila, Colombia) 55 farming sites located were selected with different altitude ranges, and crop management conditions benefit to evaluate the relationship among soil chemical characteristics and sensory attributes driving the cup. The statistical method used was Multiple Correspondence Analysis (MCA) and Partial Least Square (PLS) analysis to determine the relationship among the sensory attributes and variable agronomic management and soil parameters. Through multivariate analysis of variance test using Hotelling significant differences (P <0,001) for pH, Ca, Mg, Na, base saturation (SB), Al, P, Zn were found, also, significant differences (P<0,001) for K, Mn, MO and B were observed among the soil types. The cups were half-length, with some acidic and intermediate representative sensory attributes. Q3 related to sensory attributes as a body, sweetness, balance, flavor, acidity, and these variables with crop management such as plant density (Ds), age, height and chemicals with Sulfur (S). Q2 was affected by management in cup the fermentation process and chemical characteristics such as pH, SB, Ca, Mg as well shadow management variables which depends on the height at which it is growing. Q1 that had low scores on the sensory attributes related to soil characteristics such as Al and Fe.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa eng |
| Published: |
Universidad Nacional de Colombia - Sede Palmira
2015
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/44641 |
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