Coffee Science_v.15, 2020

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/12726

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20202

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Assunto: search.filters.subject.Sensory analysis

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    Quality of Coffea canephora beverage as a function of genotype, processing method and grain size
    (Editora UFLA, 2020) Lima, Julião Soares de Souza; Silva, Samuel de Assis; Fonseca, Abel Souza da; Pajehu, Levi Fraga
    After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the beverage obtained from conilon coffee (Coffea canephora) for seminal (S) and clonal (C) genotypes, two processing methods of the coffee cherries (natural and peeled), different sizes of coffee beans determined by sieves and two storing periods of 45 and 90 days. The coffee cherries were dried, natural (N) and peeled (P), on cement floor in greenhouse and classified through the 13, 14, 15, 16 and 17 sieves. After 45 days of storage, it is observed that the overall score (OS) of the beverage prepared from peeled clonal (PC) and natural seminal (NS) coffee beans increased with increasing bean size (sieves 15 and 16). The treatments PS13, PS14, PS15, PS16, PC15 and PC16 were significantly different, however, the overall score (OS) decreased after samples were stored for 90 days. It is concluded that after storing the coffee bean samples for 45 and 90 days, the OS decreased significantly for peeled seminal coffee (PS) sieves 13, 14, 15, and 16 and peeled clonal coffee (PC) sieves 15 and 16.
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    Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
    (Editora UFLA, 2020) Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Souza, Carolina Augusto de
    Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h2=82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.