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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Resultados da Pesquisa
Item Evaluation of the metabolic profile of arabica coffee via NMR in relation to the time and temperature of the roasting procedure(Sociedade Brasileira de Química, 2021) Alves, Roger P.; Antoniosi Filho, Nelson R.; Lião, Luciano M.; Flores, Igor S.Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (NMR), of the main biological properties and substances of the drink, verifying similarities in the composition of different types of arabica coffee made in different conditions, such as the roasting time and temperature. The main components were identified, using information from the literature and a database, and compared with the experimental data of 1D and 2D ¹H NMR. The spectral data were analyzed and grouped via principal component analysis (PCA) using the Bruker Amix 3.9.14 software. ¹H NMR was able to monitor the roasting process and qualify the intact bean and chemical profile of the coffee according to the roasting conditions. Due to the importance of the monitored components, the coffee species analyzed can be identified, along with the appearance of unwanted or adulterating compounds that are normally added to the product to reduce the cost of commercialization.Item Interaction between climate, flowering and production of dry coffee (Coffea arabica L.) in Minas Gerais(Editora UFLA, 2021) Soares, Lidiany dos Santos; Rezende, Tiago Teruel; Beijo, Luiz Alberto; Franco Júnior, Kleso SilvaAiming to determine the interaction between climatic factors, flowering and yield of dry arabica coffee in municipalities in the regions of Southern Minas Gerais and Alto Paranaíba, both in the State of Minas Gerais, this study considered data from the harvest years 2008/2009 to 2017/2018, and climatic data analyzed according to the coffee phenological cycle. The determination of significant variables used the Stepwise method and the Akaike Information Criterion (AIC). The association of yield with climatic variables used a generalized linear model with gamma distribution and logarithmic function. Average flowering (20% to 50% of flowers per branch) used a logistic regression model. The productive variability of arabica coffee showed an association with the biennial cycle, the occurrence of medium and main flowering, flowering period and rains in bean formation. The occurrence of average flowering and the frequency of rainfall during bean formation enhanced coffee yield, at the same time as the increment in maximum temperature in vegetative bud formation reduced flowering and yield.Item Sensory quality of roasted coffee beans under different storage conditions(Editora UFLA, 2019-10) Nadaleti, Denis Henrique Silva; Rocha, Hully Alves; Mendonça, Luciana Maria Vieira Lopes; Mendonça, José Marcos Angélico de; Reis, Iêda Bruna dos; Evaristo, Carlos Henrique; Terra, Sávia Del ValeRoasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.Item Microclimatic characterization of conilon coffee cultivate dinnorth-south alignment in northen Espírito Santo state, Brazil(Editora UFLA, 2019-10) Bis, Ana Paula Pereira; Partelli, Fábio Luiz; Rodrigues, Weverton Pereira; Falqueto, Antelmo Ralph; Espindula, Marcelo Curitiba; Martins, Lima DeleonThe objective in this work was to study the influence of the North-South plantation alignment with respect to microclimatic, growth, and mineral nutrition conditions in order to quantify the variables and to point out possible consequences for the coffee tree. The experiment was carried out in a 6-year-old conilon coffee (Coffea canephora) crop with a mean height of 1.6 m, cultivated in full sun and spaced 3.5 m x 1.0 m. The data were collected on four dates from December 2016 to September 2017 in North Espírito Santo State, Brazil. The irradiance, air temperature, and vapor pressure deficit variables were quantified by means of external data loggers. The leaf temperature was determined by means of thermal images, and the plant growth and nutrient concentration in the leaves on both sides of the plant (East and West) were evaluated. The West side of the plant showed higher values of irradiance, temperature, and vapor pressure deficit in the afternoon, reaching a difference of 5°C between the two sides. The leaf temperature had similar behavior to air temperature, reaching a difference of approximately 12°C between the two sides in the afternoon. Although significant differences were observed for some nutrients between the sides of the plant, macro and micronutrient leaf contents remained within the range considered adequate for the coffee tree.