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 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.Item Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars(Universidade Federal de Lavras, 2023-01-12) Rohaya, Syarifah; Multahadi; Sulaiman, IsmailOne of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). The cascara used in this study was cascara from the Timtim, Borbor, and Ateng super coffee varieties. This study aims to determine the effect of different varieties of arabica coffee and fermentation time on the quality of kombucha cascara. This study used a factorial randomized block design method consisting of two factors. The first factor is cascara from coffee varieties consisting of three levels (Timtim, Borbor, Ateng super). The second factor is the length of fermentation, consisting of three levels (4, 8, and 12 days). Parameters analyzed were antioxidant activity, total phenol, tannin content, pH, and total microbe. The results showed that cascara from coffee varieties significantly affected antioxidant activity, and pH. Fermentation time significantly affects antioxidant activity, total phenol, tannin content, pH, and total microbial. The best treatment was obtained in the cascara treatment of the Ateng super coffee variety and the fermentation time was 12 days with the following characteristics; antioxidant activity 45.74%, total phenol 132,59 mg/L, tannin content 0.46%, pH value 2.69, and total microbes 4.99x104 CFU/ml.Item The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods(Universidade Federal de Lavras, 2023-01-27) Sulaiman, Ismail; Irfan; Syahputra, RudiWine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes.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.