Coffee Science - v.14, n.2, 2019
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/12059
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Item Fuzzy logic in the spatial and temporal distribution in the quality of the beverage in conilon coffee(Editora UFLA, 2019-04) Fonseca, Abel Souza da; Lima, Julião Soares de Souza; Silva, Samuel de Assis; Dardengo, Maria Christina Junger Delôgo; Xavier, Alexandre CandidoThe objective in this study was to evaluate the spatial and temporal variability of the beverage quality by applying the fuzzy classification in the final global sensory analysis, for Coffea canephora Pierre ex A. Froehner, in two consecutive harvests. The studied variables were: fragrance (aroma), flavor, bitterness (sweetness), set, balance, cleaning, aftertaste, mouth feel, uniformity, salinity (acidity) and drink (global note). To the average overall scores of the drinks obtained on the cup-tasting at 80.0 points of a sampling, the mesh has applied the function of association of the fuzzy classification linear model to determine the degree of pertinence. The data were analyzed by the descriptive statistics and then by geostatistics to verify the existence and quantify the degree of spatial dependence of the variables. In the interval classified as “very good coffee” is found in the global average grade, in the two harvests. The methodology fuzzy applied in the global beverage note of the coffee conilon seminal made it possible to determine their spatial variability in the same distribution pattern in the two harvests, close ranges, and adjustments to the spherical model, which was confirmed by the spatial correlation of 61.6% among the fuzzy maps for the global score.Item Review article the occurrence of cafestol and kahweol diterpenes in different coffee brews(Editora UFLA, 2019-04) Novaes, Fábio Junior Moreira; Bayan, Fernanda Calvente; Aquino Neto, Francisco Radler de; Rezende, Claudia MoraesCoffee is the second most consumed brew in the world, after water. Cafestol and kahweol are two diterpenes that have been identified, until now, exclusively in the coffee tree. They are co-extracted from the coffee beans that are roasted and ground for the beverage preparation. Their pharmacological properties are related to anticancer and anti-inflammatory activities, although they also increase the serum cholesterol. Several researches reported that coffee brew preparation methods influence directly the levels of the diterpenes. This paper describes a compilation of the main results published for different coffee brews and all variables related to their preparation. Major differences in the reported concentrations have been noted.