Coffee Science_v.18, 2023
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13916
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Resultados da Pesquisa
Item Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process(Universidade Federal de Lavras, 2023-07-18) Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, LachineeThe goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: pulped natural process (control); at 15 oC for 10 days (SCM-15); at 20 oC for 10 days (SCM-20); with 0.01 g.L-1 pectinases A (polygalacturonase, pectin esterase and pectin lyase) at 20 oC for 5 days (SCM-PA); and with 0.03 g.L-1 pectinases B (polygalacturonase, pectin esterase, pectin lyase and ß-glucanase) at 20 oC for 5 days (SCM-PB). The chemical composition of intact mucilage and green bean coffee were analyzed. The environments created by using SCM fermentation process at 20 oC combined with pectinase A and pectinase B produced green bean coffee with higher content of acidity and reducing sugar. The volatile compounds of roasted coffee were examined by Gas Chromatography-Mass Spectrometry (GC-MS). Fifty-one volatile compounds belonging to 12 chemical classes were identified. The different total peak area, indicates that most volatile compounds, increases during SCM, and SCM process combined with enzymatic method. The Specialty Coffee Association of America; SCAA sensory analysis was performed by trained specialty coffee judges. The final product of coffee beans, which has been treated with SCM process at 15 and 20 oC have obtained the highest score in fragrance, flavor, aftertaste, body, balance and overall impression. While the enzyme treatment has attained the highest scores in acidity. This study demonstrates that the proposed process may be useful for the improvement of the cup quality.Item Differences in chemical characteristics due to different roasting of robusta coffee beans(Universidade Federal de Lavras, 2023-08-23) Ramadhani, Aji Fajar; Nisa, Fithri Choirun; YuniantaRoasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process. Generally, the range of temperatures and roasting times varies significantly for different varieties of coffee beans. This study aims to determine the effect of roasting on changes in the chemical characteristics of robusta coffee beans (Coffea canephora) from Sidomulyo Village. This study used different brewing methods to brew roasted robusta coffee beans with the best chemical characteristics used a factorial randomized block design with two factors: roasting temperature, which consisted of three levels (185, 190, and 195 ⁰C), and roasting time, which consisted of three levels (10, 13, and 16 minutes). The roasted coffee beans were analyzed for water content, ash content, caffeine content, total phenol, and pH. The results of this study obtained a water content value of 3.523 ± 0.129% to 1.939 ± 0.025%, ash content of 8.119 ± 0.115% to 4.315 ± 0.260%, a caffeine content of 2.494 ± 0.015% to 2.176 ± 0.021%; total phenol of 6.251 ± 0.101% to 4.334 ± 0.117%; and a pH value of 6.675±0.126 to 4.075±0.171. At this stage, the best treatment (Zeleny method) is produced by robusta coffee beans roasted at 185⁰C for 10 minutes. Robusta coffee beans with the best treatment have a moisture content of 3.523 ± 0.129%; ash content of 4.315 ± 0.260%, the caffeine content of 2.494±0.015%; total phenol of 6.251±0.101%; and a pH value of 4.075±0.171.Item Case study of modeling covariance between external factors and sensory perception of coffee(Universidade Federal de Lavras, 2023-08-18) Resende, Mariana; Borém, Flávio Meira; Cirillo, Marcelo ÂngeloAnalysis and inference of sensory perceptions in coffee beverages are complex due to numerous random causes intrinsic to productivity, preparation, and especially consumer and/or taster subjectivity. In this context, latent variables often composed of a combination of other observed variables are discarded from conventional analyses. Following this argument, this study aimed to propose a model of structural equations applied to a database, geographical indication of coffees in Serra da Mantiqueira, with a methodological contribution characterized by inclusion of a treatment effect, contemplated by different altitudes at which coffees were produced. From the methodology used, a covariance structure was estimated, and used in another statistical methodology to discriminate the effects. It is concluded that the proposed model proved to be advantageous for allowing the analysis of the relationship of latent variables, production and environmental variations, which are not considered in a sensorial analysis, and showed that, in fact, they influence the sensorial perception, for the coffees produced in the Serra da Mantiqueira region. The correlation structure generated from the covariance matrix adjusted by the model resulted in estimates that could be used in other statistical methodologies more appropriate to discriminate the effects, exemplifying the use of principal components.Item Study of variations in the roasting time of gayo arabica coffee in the drying phase(Universidade Federal de Lavras, 2023-06-06) Fadhil, Rahmat; Safrizal, S; Rizal, Khairul; Putra, Bambang Sukarno; Firmansyah, JuliGayo Arabica coffee is a famous specialty coffee in Indonesia and abroad. Proper roasting is needed to produce high-quality coffee, including getting the desired coffee taste. This study contributes to roasting high-quality coffee, especially regarding the appropriate time variation in the drying phase. This study aims to analyze the roasting time of Gayo Arabica coffee in the drying phase based on the cupping score and sensory assessment. Coffee roasting in this study was carried out by modifying the time in the drying phase for 3:00, 4:00, and 5:00 minutes, while in the other phases (maillard and development), it was 4:00 and 3:00 minutes, respectively. The study parameters include roasting charts, roasting profiles, cupping scores by certified panelists (Q graders) and sensory assessments by panelists identified by the TOPSIS method. The TOPSIS is a decision-making method based on various alternatives that are ranked to get the best results with the highest value. The results showed that the best time treatment in the drying phase based on the cupping score was the F2 treatment as rank 1 (score 85.00), treatment F1 as rank 2 (score 83.50), and treatment F3 as rank 3 (score 81.00). Meanwhile, the sensory assessment by the panelists using the TOPSIS method showed the same thing for rank 1, namely the F2 treatment with a value of 0.88. However, it is different for rank 2, namely the F3 treatment with a value of 0.69 and ranks 3 is the F1 treatment with a value of 0.17. It can be concluded that the assessment by certified and identified panelists, who can be considered representative of consumers, show the same conclusion that coffee roasted with the best treatment in the drying phase is 4 minutes (F2).Item Production of Coffea canephora seedlings through cuttings in a nursery and hydroponics using different containers(Universidade Federal de Lavras, 2023-07-19) Lima, Amador Eduardo de; Castro, Elisa de Melo; Cunha, Samuel Henrique Braga da; Guimarães, Rubens José; Chalfun, Nilton Nagib Jorge; Carvalho, Alex Mendonça de; Alves, Eduardo; Carvalho, Milene Alves FigueiredoThe production of seedlings is a determining factor for the establishment and success of the coffee plantation. The objective of this study was to evaluate the production of Coffea canephora seedlings by cuttings in a modified hydroponic system and in a conventional nursery, using different containers. At the end of the experiment, growth (height, stem diameter, total number of pairs of leaves, leaf area, root area, dry matter weight of leaves, stem and root), physiological (chlorophyll a, b and total and stomatal conductance) and anatomical (stomatal density, functionality and opening) characteristics were analyzed. For statistical analysis, a completely randomized design (CRD) was used, with five treatments and six replications, with ten plants per plot. Seedlings produced in a modified hydroponic system using 50- and 120-cm³ tubettes show better vegetative growth and physiological characteristics compared to those produced in a nursery. Seedling management in a modified hydroponic system using 120-cm³ tubettes provides greater cutting survival percentage, number of remaining leaves and emission of shoots. In nurseries, the use of polyethylene bags provides better seedling quality and survival in relation to the use of tubettes, regardless of volume.Item Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing(Universidade Federal de Lavras, 2023-04-17) Alixandre, Ricardo Dias; Alixandre, Fabiano Tristão; Lima, Paula Aparecida Muniz de; Fornazier, Maurício José; Krohling, Cesar Abel; Amaral, José Francisco Teixeira do; Guarçoni, Rogério Carvalho; Dias, Rodrigo da Silva; Venturini, Cassio de Faria; Macette, Higor Alixandre; Zandonadi, Cecília Uliana; Viçosi, David BrunelliThe growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars.Item Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective(Universidade Federal de Lavras, 2023-04-28) Jitjaroen, Wanphen; Chaisri, Daorung; Panjai, LachineeThis research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes. Coffee cherries (Coffea arabica L. var. Catimor) were treated with three different processes as followed: 1) Dry process (control), 2) Semi-carbonic maceration process (SCM): Carbon dioxide gas was injected to replace oxygen, and 3) Yeast process: coffee cherries were fermented by commercial yeast strain Saccharomyces cerevisiae var cerevisiae. SCM and Yeast processes were both incubated at 17±1oC until mucilage of pulped coffee and pectin layer reached to 4.2-4.3 of pH value. Low air temperatures (20-33 oC), low relative humidity (25-60%) to dry coffee samples to the desired 12.5% moisture content was used. The chemical component of the intact mucilage during fermentation was analyzed. The active-aroma attributes of roasted coffee were qualified and intensified by gas chromatography–olfactometry, categorized as followed: Enzymatic, Sugar browning, Dry distillation and Aromatic, and translated into an active-aroma wheel. The quality cup scores were evaluated by certified Q arabica graders, according to the standard of the Specialty Coffee Association. Results shows that, when compared to Control, SCM and Yeast process had a greater potential when it comes to increasing active-aroma attributes (twenty, twenty-nine, and twenty-two active-aroma attributes respectively). The fermentation process of SCM and Yeast process changes the post fermentation chemical composition of coffee cherry, a decrease in pH value, and an increase in acidity and ethanol. Both processes resulted in an improvement in aromatic attributes of roasted coffee, in both types and intensities. In line with the cup quality’s final scores of 81.50, and 82.83 (specialty coffee), respectively, both processes scored higher than the Dry process (79.42 cup score), with coffee from Yeast process scoring the highest in significant difference.