Análise sensorial da bebida das cultivares ouro verde, Tupi e Obatã
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Data
2001
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Resumo
Três novas cultivares de porte baixo recentemente lançadas pelo Instituto Agronômico de Campinas e registradas respectivamente como Ouro Verde IAC H5010-5, Tupi IAC1669-33 e Obatã IAC 1669-20 foram avaliadas em relação a características sensoriais da bebida, utilizando-se as cultivares Mundo Novo IAC 388-17, Catuaí Amarelo IAC 62, Catuaí Vermelho IAC 81 e Icatu Vermelho IAC 4045 como testemunhas. A análise sensorial foi realizada mediante a avaliação das características fragrância, aroma, acidez, amargor, sabor, sabor residual, corpo e qualidade global da bebida. Com base na baixa acidez e nos elevados níveis de fragrância do pó, aroma da bebida, sabor residual e qualidade global, as três cultivares foram classificadas como produtoras de cafés de qualidade global superior, podendo ser utilizadas na produção de cafés do tipo Gourmet.
Three new coffee cultivars were evaluated in relation to cup quality characteristics. The cultivars were recently introduced by the Instituto Agronômico de Campinas and registered respectively as Ouro Verde IAC H5010-5, Tupi IAC 1669-33 and Obatã IAC 1669-20. The cultivars Mundo Novo IAC 388-17, Catuaí Amarelo IAC 62, Catuaí Vermelho IAC 81 and Icatu Vermelho IAC 4045 were taken as standard for the parameters analyzed. The analysis was performed through the evaluation of sensorial characteristics, such as fragrance of ground coffee, aroma, acidity, bitterness, flavor, aftertaste, body and overall quality. The results demonstrated that these new cultivars have low acidity, and high scores for fragrance of ground coffee, aroma, aftertaste and overall quality. Therefore, the three cultivars were classified as producers of coffee with superior cup quality, and may be utilized for production of gourmet coffee blends.
Three new coffee cultivars were evaluated in relation to cup quality characteristics. The cultivars were recently introduced by the Instituto Agronômico de Campinas and registered respectively as Ouro Verde IAC H5010-5, Tupi IAC 1669-33 and Obatã IAC 1669-20. The cultivars Mundo Novo IAC 388-17, Catuaí Amarelo IAC 62, Catuaí Vermelho IAC 81 and Icatu Vermelho IAC 4045 were taken as standard for the parameters analyzed. The analysis was performed through the evaluation of sensorial characteristics, such as fragrance of ground coffee, aroma, acidity, bitterness, flavor, aftertaste, body and overall quality. The results demonstrated that these new cultivars have low acidity, and high scores for fragrance of ground coffee, aroma, aftertaste and overall quality. Therefore, the three cultivars were classified as producers of coffee with superior cup quality, and may be utilized for production of gourmet coffee blends.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Resumos. Brasília, D.F. : Embrapa Café, 2001. 181p. : il.
Palavras-chave
Café ouro verde Tupi Obatã Bebida Análise sensorial, Coffee Coffea arabica Cup quality Obatã Tupi and Ouro Verde.
Citação
Aguiar, Adriano Tosoni da Eira; Maluf, Mirian Perez; Gallo, Paulo Boller; Mori, Emília Emico Miya; Fazuoli, Luiz Carlos; Guerreiro-Filho, Oliveiro. Análise sensorial da bebida das cultivares ouro verde, Tupi e Obatã. In: Simpósio Brasileiro de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Anais. Brasília, D.F. : Embrapa Café, 2001. (CD-ROM), p. 1242-1247