Periódicos
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Quality of specialty natural coffee stored in different packages in Brazil and abroad(Editora UFLA, 2019-10) Borém, Flavio Meira; Andrade, Fabrício Teixeira; Santos, Cláudia Mendes dos; Alves, Ana Paula de Carvalho; Matias, Gabriel Carvalho; Teixeira, Daniela Edel; Ossani, Paulo César; Cirillo, Marcelo ÂngeloA challenge in the packaging and export of specialty coffees is to avoid green coffee bean storage and transport conditions that negatively affect the sensory quality of the roasted beans. The present study evaluated green beans of specialty coffees in eight types of packaging stored in a warehouse in the municipality of Poços de Caldas, Minas Gerais State, Brazil, for 18 months (Brazilian phase). This coffees were also subjected to sea transport and subsequent storage at a specialty coffee import company (export phase) in the United States, where it remained stored for 14 months. Physical, chemical, and sensory analyses of the beans were performed in the Brazilian phase and export phase. Green coffee beans stored in high-barrier packages had the best conserved quality. Packages with little or no barrier were not adequate for packaging or exporting specialty coffees. Beans in high-barrier packaging maintained their quality for long periods, which are therefore recommended for specialty coffee storage and export.Item Profile of organic acids and bioactive compounds in the sensory quality discrimination of arabica coffee(Editora UFLA, 2018-04) Ribeiro, Diego Egídio; Borém, Flávio Meira; Nunes, Cleiton Antônio; Alves, Ana Paula de Carvalho; Santos, Claudia Mendes dos; Taveira, José Henrique da Silva; Dias, Laryanne Lopes de CarvalhoThis study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compounds