Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
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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 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.Item Evaluation of the behavior of coffee stored in cooled and natural environments(Universidade Federal de Lavras, 2023-01-11) Andrade, Ednilton Tavares de; Rezende, Renan Pereira; Borém, Flávio Meira; Rosa, Sttela Dellyzete Veiga Franco da; Rios, Paula de Almeida; Oliveira, Filipe da Silva deThe market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are numerical and computational techniques that facilitate the simulation of agricultural product storage systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, and reduces costs. This study aimed to analyze mocha coffee storage for 6 months in a cooled environment with temperatures between 15 and 18 °C and in a natural environment. The water content, bulk density, specific heat, thermal conductivity, and thermal diffusivity were determined and colorimetry and sensory analysis were applied to compare initial and final samples of the product after storage. It was found that the water content and specific heat were the only properties that presented significant changes. Through sensory analysis, it was observed that the quality of the coffee was the same for both systems. A computational model was developed to simulate the heat transfer process during storage. The comparison of the simulation results with the experimental results for the temperature distribution in the grain mass showed overall mean relative errors of 2.34% for the natural environment and 5.74% for the cooled environment.Item Resistance of Coffea canephora as a sustainable tool for Meloidogyne incognita control(Universidade Federal de Lavras, 2022-12-29) Silva, Dvany Mamedes da; Vieira Júnior, José Roberto; Rocha, Rodrigo Barros; Espindula, Marcelo Curitiba; Rudnick, Vaneide Araújo de Sousa; Fernandes, Cléberson de Freitas; Uchôa, Francisco Paiva; Bastos, Jéssica Silva Felix; Freire, Tamiris Chaves; Sangi, Simone Carvalho; Fonseca, Aline Souza daMany factors can affect coffee production, such as the root-knot nematode, a soil pathogen that can kill plants up to two years old. In infested areas, the cultivation of resistant genotypes is an economical and ecologically appropriate alternative. The present study aims to evaluate the resistance of Coffea canephora clones to Meloidogyne incognita. Evaluations were carried out in a greenhouse at Embrapa Rondônia (Porto Velho -RO) between September 2019 and November 2020. Genotypes were inoculated with M. incognita in four experiments with six replications with a completely randomized design. Root dry weight (RDW), the number of galls (NG) and the reproduction factor (RF) were evaluated. Eighty-six coffee clones were evaluated, with 50 clones showing resistance to Meloidogyne incognita and 36 clones showing susceptibility. Clones classified as resistant had an average reproduction factor of 0.33 with a range of 0.00 to 0.95, while clones classified as susceptible had an average reproduction factor of 3.48 with an amplitude ranging from 1.02 to 14.46. The number of galls was also higher in susceptible clones than in resistant clones. Considering the ten most cultivated clones, the genotypes GJ8, GJ25, P50, SK80, AS2, P42 and LB10 were classified as resistant, and the genotypes GJ3, GJ5 and SK41 were classified as susceptible. Taken together, the results identify resistant C. canephora clones as an important and sustainable tool for controlling M. incógnita.Item Evaluation of heavy metals in Roasted Coffee powder in Iran and Turkey(Universidade Federal de Lavras, 2022-06-09) Massoud, Ramona; MirMohammadMakki, FatemehSadat; MirMohammadMakki, Seyed Fathollah; MirMohammadMakki, NargesSadat; Massoud, ArmitaNowadays coffee is a popular beverage around the world used in many food industries such as chocolate, dairy industry and also confectionery. Therefore, its quality required special attention. On the other hand, heavy metals have been attracted the attention in food products due to their toxicity and health risks in the food chain. Since coffee is a desirable widely used drink in the world for different age groups, this study aims to measure the concentration of heavy metals and some other elements in several brands of coffee powder from Iran and Turkey markets. After sample collection and preparation, heavy metals were measured using ICP-MS according to the AOAC method. The results showed that fortunately lead, cadmium, cobalt, silver, chromium, and mercury were not detected in any coffee samples. Also, it was observed that Nickel was only found in 3 samples, which was less than the standard limits. The pH of all samples was measured and the range was 5.03 to 6.32 in Iranian and Turkish samples. However, there was a lack of evidence in heavy metals amounts in coffee, this study reveals successful practical information in this field in Iranian and Turkish market but also according to the importance of this issue, further comprehensive studies is needed all over the world.Item Factor analysis for plant and production variables in Coffea canephorain the Western Amazon(Universidade Federal de Lavras, 2022-06-09) Silva, Gabi Nunes; Barroso, Laís Mayara Azevedo; Cruz, Cosme Damião; Rocha, Rodrigo Barros; Ferreira, Fábio MedeirosThe evaluation of morphological characters related to the hulled coffee yield subsidizes the selection of Coffea canephora plants that combine a set of favorable traits. However, the greater the number of traits considered, the more difficult the selection process becomes. In this context, multivariate analyzes can be useful to overcome this problem. The aim of this study was to identify, in a set of agronomic traits of Coffea canephora, the determining factors of biological phenomena and use these factors to recognize patterns of diversity and similarity from biological complexes of interest to the breeder. To this, eleven morphological descriptors were evaluated of 130 clones of the botanical varieties Conilon and Robusta and intervarietal hybrids over two crop years in the experimental field of Embrapa, in the municipality of Ouro Preto do Oeste, state of Rondônia (RO). To group the traits, the multivariate technique of Factor Analysis was used. The effect of genotype x year interaction was significant for the eleven traits analyzed. Based on the scree plot, three factors were established. Factors were interpreted as architecture, vigor and grains with a satisfactory percentage of explained variability. The inter-pretation of the factors highlighted the importance of the Conilon variety to improve the architecture of the Robusta botanical variety. These results show that it is possible to use factor scores to identify varieties and traits that favor higher production of hulled coffee.Item Performance of cross laminated timber panels made of Pinus oocarpa and Coffea arabica waste(Editora UFLA, 2021) Furtini, Ana Carolina Corrêa; Santos, Carolina Aparecida dos; Garcia, Hudson Venâncio Silva; Brito, Flávia Maria Silva; Santos, Thalita Paula dos; Mendes, Lourival Marin; Guimarães Júnior, José BeneditoThe growth of the civil construction sector, made necessary to develop alternative products made of sustainable materials. Within this context came the cross laminated timber panels (CLT), which are formed by gluing veneer arranged at 90°, which provide high strength and great versatility, as constructive elements. This research aimed to evaluate the chemical properties of the particles of both materials and evaluate the performance of CLT panels made with Pinus oocarpa and waste wood from Coffea arabica. The panels were made with three orthogonal layers with veneer of pine and coffee wood, using the phenol-formaldehyde (PF) adhesive with a spread rate of 0.35kgm-² and the hydraulic press with a pressure of 1,2×107 N.m-2for 15 min. The physical, mechanical properties, acoustic and thermal performance of the panels were evaluated. There was a significant difference for water absorption in 2 and 24 hours. The panels produced only with coffee wood waste showed the lowest water absorption rates, corresponding to 10.2 and 33.3%, in 2 and 24 hours. In relation to the MOE, the panels made with varied veneer were statistically equivalent to each other and the panels made of pine blades showed a MOE corresponding to 3,33×107 N.m-2. The same trend was observed for MOR, since the average value obtained for pine panels, corresponding to 1,35x108 N.m-2 was significantly higher. Panels made of coffee veneer and pine veneer showed no delamination. With regard to acoustic and thermal evaluation, all panels met the minimum requirements indicated in the standards, with emphasis on coffee wood waste, associated or not with pine wood.Item Origin of black-green defect in the artificial drying of immature coffees(Editora UFLA, 2021) Rios, Paula de Almeida; Andrade, Ednilton Tavares de; Cardoso, Danilo BarbosaThe inequality of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested immature berries. The present study aimed to investigate the minimum occurrence of black-green defects in the drying of immature coffee berries subjected to different temperature conditions and relative humidity values. In addition to fitting mathematical models to the experimental data, the effective diffusion coefficient and the water reduction rate (WRR) were determined. Nine coffee crops (Coffea arabica L.) of the Topázio Amarelo variety were harvested manually and selectively during the green maturation stage, with an initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, d.b.). After drying, the coffee was subjected to a drying treatment in a fixed-layer dryer with combined dry bulb temperatures (Dbt) of 35, 40 and 45 °C and dew point temperatures (Dpt) of 2.6, 10.8 and 16.2 °C until a final water content of 0.124 ± 0.05 kg.kg-1 (db) was reached. After drying, black-green defects were quantified as percentages. In addition to the drying kinetics, the WRR and effective diffusivity were evaluated. The lowest percentage of black-green defects occurred at a temperature of 35 °C and a Dpt of 2.6 °C (11.00%), which is the most suitable treatment for drying natural green coffees. The highest percentage of defects occurred when a Dbt of 35 °C was combined with a Dpt of 16.2 °C (14.17%). This combination showed the lowest effective diffusion coefficient of 0.551 x 10-11 m2.s-1. The Midilli model had the best fit to the experimental data for all drying combinations. The lowest WRR was 0.063 kg.kg-1.h-1 and was observed when a Dbt of 35 °C was combined with a Dpt of 16.2 °C.Item Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages(Editora UFLA, 2021) Cruz, Claudia Milena Amorocho; Cortés, Yenifer MuñozCoffee pulp is the first by-product generated from coffee processing, a contaminating residue due to its composition and production volume. So, this research presents the use of coffee pulp with honey and sugar cane juice to elaborate alcoholic beverage and infusion. The harvested coffee was washed, pulped; the pulp was distributed in 3 treatments, by duplicates, (T) coffee pulp and water, (M) coffee pulp, water and honey, (G) coffee pulp and sugar cane juice. Then, each treatment was brought to 85 °C for 15 minutes, warmed up and yeast was added to each container. Fermentation was carried out for 14 days at 15 °C. After the liquid was separated from the pulp, the liquid fraction was left to ferment another 14 days, it was clarified with bentonite, it was bottled and for 102 days mature, the degrees of alcohol was measured by simple distillation. The pulp was placed in an oven at 75 °C for 3 days, the chemical composition was analyzed by FTIR, it was packed in hermetic bags, the dry coffee pulp was used to prepare an infusion. For its use, a fermented drink and an infusion were elaborated, evaluating physicochemical, microbiological, and sensorial characteristics through three treatments. The fermented drinks presented values of alcohol degrees 7°- 6°. The treatment with honey obtained a greater acceptance followed by the treatment with sugar cane juice. The infusions were acceptable, differentiated by herbal notes, pleasant aromas, and sweet flavors. In the pulp, the following were characterized by FTIR chemical compounds and wavelengths that show their absorbencies; caffeine with ranges of 2920-2850 and 1620 cm-1, 3280 cm-1 H2O, 1740 cm-1 lipids, 1240 cm-1 chlorogenic acid, and 1015 cm-1 carbohydrates. Finally, the infusions with coffee pulp were accepted by the evaluators, especially those that went through the fermentation process with honey and sugar cane.Item Resistance of new Coffea canephora clones to root-knot nematode (Meloidogyne incognita) in the western amazon(Editora UFLA, 2020) Rudnick, Vaneide Araújo de Sousa; Vieira Junior, José Roberto; Fernandes, Cleberson de Freitas; Rocha, Rodrigo Barros; Teixeira, Alexsandro Lara; Ramalho, André Rostand; Espindula, Marcelo Curitiba; Santos, Anderson Vieira; Anjos, Elize Francisca Mendes dos; Uchôa, Francisco PaivaRoot-knot disease is among the main diseases affecting coffee crop. The plant selection to the development new resistant cultivars is among one the most efficient methods of control. The present work aimed to quantify the resistance responses of Coffea canephora clones to root-knot nematode Meloidogyne incognita in the Western Amazon. For this, 17 previously selected clones were evaluated in three experimental trials, carried out in the municipalities of Ji-Paraná and Porto Velho, Rondônia. The resistance to root-knot nematodes M. incognita were evaluated by the numbers of gall in the roots (NG) and by the reproductive factor (RF). The resistance response was also interpreted according the genetic diversity of the clones based in their morphological traits. The clones BRS3210, C12, BRS2314, BRS3137 and BRS1216 are resistant to M. incognita with RF of 0.34, 0.62, 0.79, 0.86 and 0.98, respectively. BRS3213, C125, C15, BRS2336, BRS3220 and C09 clones were classified as susceptible, with RF of 1.93, 1.95, 2.00, 2.31, 2.32 and 2.35. The BRS3193, C160 and BRS2357 clones were classified as very susceptible, with RF values of 3.03, 4.41 and 5.82, respectively. The clustering based on the genetic diversity of morphological traits indicated that genotypes more similar to the Robusta botanic variety had lower RF. The hybrid plants showed intermediate degrees of resistance indicating the segregation for the character of the M. incognita resistance. The clones BRS3210, C12, BRS2299, BRS2314, BRS3137 and BRS1216 expressed resistance responses to M. incognita with potential for growing resistant genotypes in the Western Amazon.