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BACKGROUNDThis study combined qualitative and quantitative approaches to obtain a better understanding of the sensory quality of beverages made from Arabic coffee genotypes subjected to different processing methods. Over 3 consecutive... more
BACKGROUNDThis study combined qualitative and quantitative approaches to obtain a better understanding of the sensory quality of beverages made from Arabic coffee genotypes subjected to different processing methods. Over 3 consecutive years, 270 accessions of Arabic coffee from the germplasm collection of Minas Gerais State, Brazil, were sensorially characterized after dry postharvest processing. At the end of this period, the 26 genotypes with the greatest potential for the production of specialty coffees were subjected to dry and wet processing. Granulometry and sensory quality were evaluated by scoring and describing the sensory profiles of the samples.RESULTSAdequate management during all postharvest stages maintained the potential coffee quality, regardless of processing. All of the coffees studied were classified as special. There was variation in the perceived nuances of the sensory attributes among the groups of genotypes and as a function of postharvest processing, with emphasis on the increased frequency of high levels of sweetness in wet processing. Among the aroma/flavor sensory attributes, the caramel subcategory, as a long and pleasant aftertaste, were predominant in all of the genotypes studied, regardless of the type of processing.CONCLUSIONThe differences in the perceptions of aroma/flavor and aftertaste in different processes were easier to identify in the commercial cultivars studied, as well as in the Bourbon accessions of Timor Hybrid and their derivatives. The access MG 0159 Maragogipe Hybrid F1 stood out in terms of all of the evaluated characteristics, regardless of the processing method used. © 2022 Society of Chemical Industry.
Research Interests: Engineering, Cultivar, Aroma, Sensory Analysis, Postharvest, and 3 moreFlavor, Sweetness, and aftertaste
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Research Interests: Chemistry, Food Science, Biology, Aroma, Fatty Acid, and 4 moreFlavor, Stearic Acid, Palmitic Acid, and Arabica Coffee
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BACKGROUNDThe occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually... more
BACKGROUNDThe occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated.RESULTSBoth genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans.CONCLUSIONSDespite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the can...
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The objective was to select superior clones as agronomic traits and caffeine content of the grains of Coffea canephora through appropriate biometric procedures, to compose a base population to growing in Minas Gerais state conditions.... more
The objective was to select superior clones as agronomic traits and caffeine content of the grains of Coffea canephora through appropriate biometric procedures, to compose a base population to growing in Minas Gerais state conditions. Thus, we evaluated 69 clones of C. canephora var. kouilouensis and 46 clones from C. canephora var. robusta, belonging to the Germplasm Bank of Epamig/UFV. The populations under study shows genetic variability. The selection of clones kouillou favor a gain above the overall average genotypic test 3%; 2.6%, 2.1%, 5.6%, 8.2% and 20.7%, respectively, for the characteristics vegetative vigor of plants, plant height average, diameter of plants average, diameter of the stems average, fruit size and yield. For robust clones the observed gains are: 0.7%; 4.1%; 2.8%; 3.6%, 1.5% and 21.6%, respectively, for the same characteristic measured above. Based on the desired agronomic traits, which presented lower levels of caffeine, the selected clones are 3013, 207, 3...
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To summarize aspects related to the physicochemical quality of Coffea arábica, cultivated under afforestation and full sun, with both wet and dry post-harvest management, was carried on the present study. The experimental delimitation... more
To summarize aspects related to the physicochemical quality of Coffea arábica, cultivated under afforestation and full sun, with both wet and dry post-harvest management, was carried on the present study. The experimental delimitation used was through randomized blocks, in the factorial design 2 x 2 (two cultivation forms – full sun and forested with grevillea and two forms of processing – dry and wet ways), formed of five blocks, totaling 20 portions. The portion was composed, after harvesting and post-harvesting management, by a volume of 10 litres of beans according to the treatment. During harvesting, for each form of cultivation, were evaluated the humid mass, dry mass and the humidity levels in 100 beans. During afterdrying were determined the coffee beans’ dry mass and the improved coffee mass. To determine the quality of the coffee, physicochemical analyses were performed. Effects of post-harvest management and cultivation systems were observed in the humid and dry coffee ma...
Este trabalho teve como objetivo determinar a qualidade de bebida de grupos de genotipos elite de cafe arabica submetidos ao processamento via umida. Foram avaliados 31 genotipos elite de Coffea arabica L. do programa de melhoramento da... more
Este trabalho teve como objetivo determinar a qualidade de bebida de grupos de genotipos elite de cafe arabica submetidos ao processamento via umida. Foram avaliados 31 genotipos elite de Coffea arabica L. do programa de melhoramento da Epamig em experimento instalado no Campo Experimental da Epamig em Patrocinio - Minas Gerais, os quais foram divididos em grupos de acordo com a sua origem genealogica: Grupo Bourbon, Grupo Germoplasma Paraiso e Grupo Genotipos Resistentes a Ferrugem. Os cafes foram colhidos seletivamente maduros e encaminhados para serem processados pelo metodo via umida obtendo-se entao os cafes despolpados. Os cafes em pergaminho foram secados em peneiras de fundo telado ate atingirem de 11-12% de teor de agua (b.u.), sendo entao submetidos a analise sensorial de acordo com a Associacao Americana de Cafes Especiais. Os dados foram submetidos a analise de componentes principais (PCA) para caracterizar e discriminar os grupos genealogicos. A PCA identificou as tende...
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Objetivou-se neste estudo avaliar as alteracoes no crescimento e relacoes hidricas de plantas de cafeeiros ( Coffea arabica L.) na fase inicial de desenvolvimento, cultivadas em solucao nutritiva e submetidas a uma ampla faixa de variacao... more
Objetivou-se neste estudo avaliar as alteracoes no crescimento e relacoes hidricas de plantas de cafeeiros ( Coffea arabica L.) na fase inicial de desenvolvimento, cultivadas em solucao nutritiva e submetidas a uma ampla faixa de variacao de doses de P. As caracteristicas de crescimento avaliadas (numero de folhas, altura, area foliar total e acumulo de massa seca e fresca) foram afetadas de modo semelhante, em funcao das doses de P aplicadas, sendo definido o modelo logaritmico, com relacao direta entre as doses de P e crescimento. O modelo logaritmico tambem foi delineado para o modulo de potencial hidrico foliar, avaliado no periodo antemanha e ao meio-dia. Entretanto, a relacao direta entre doses de P e o potencial hidrico foi verificada apenas para as determinacoes realizadas ao meio-dia; para as leituras realizadas no periodo antemanha, ocorreu um comportamento inverso, sendo verificada reducao de valores com aumento das doses de P.Interacoes entre status nutricional relativo ...
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The advancement of fruit research has enabled the generation of new technologies for the production of most of these plant species in quantity and quality. This made possible a great development of fruit growing in Brazil, highlighting as... more
The advancement of fruit research has enabled the generation of new technologies for the production of most of these plant species in quantity and quality. This made possible a great development of fruit growing in Brazil, highlighting as one of the most prominent sectors of agribusiness, achieving significant results and generating business opportunities. On the other hand, the change in people#39s behavior for a better quality of life, among them, the increase in fruit consumption, has further boosted the trade of this product in the retail market. The objective of this work was to know the evolution of the fruit trade in the city of Lavras, state of Minas Gerais, from 2002 to 2017 in relation to the quantity sold, losses in the gondolas of retail establishments and consumption per capita of fruits by the population of this City.
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As condicoes de producao, bem como as operacoes pos-colheita de processamento, secagem e as condicoes de armazenamento podem acarretar alteracoes na composicao fisico-quimicas dos graos de cafe, influenciando diretamente na qualidade de... more
As condicoes de producao, bem como as operacoes pos-colheita de processamento, secagem e as condicoes de armazenamento podem acarretar alteracoes na composicao fisico-quimicas dos graos de cafe, influenciando diretamente na qualidade de bebida. Embora muito utilizadas nestes estudos, as analises estatisticas univariadas nem sempre permitem interpretacoes e conclusoes consistentes sobre os efeitos destes fatores. Asssim, objetivou-se neste trabalho avaliar a utilizacao de analises multivariadas na interpretacao dos efeito das operacoes pos-colheita na qualidade de graos de cafe. Foram utilizados frutos de Coffea arabica L., cultivar Catuai Amarelo IAC 144, os quais foram processados para obtencao de cafe natural, cafe desmucilado e cafe espolpado. Os cafes foram secados ate atingirem 12% de umidade, por meio de tres metodos de secagem: ao sol, a sombra e em secador mecânico e foram armazenadas por 0, 4, 8 e 12 meses em câmara fria. A qualidade do cafe foi avaliada por analise sensorial e da composicao quimica. Foi utilizada a analise de componentes principais para o grupo de dados destas variaveis e analises exploratorias representadas pelos graficos Multi-Vari Chart em relacao aos escores. Pela analise dos tres primeiros componentes principais houve melhor discriminacao dos escores para o efeito do processamento. Com as analises exploratorias, foi possivel observar altos valores de condutividade eletrica para os cafes naturais. O processamento natural tambem difere dos demais, onde sao observados menores valores de acucares nao redutores, acucares totais e solidos soluveis. Apesar da diferenciacao dos cafes naturais quanto aos componentes quimicos, nao se observou grandes diferencas nos resultados da analise sensorial. Apenas para o metodo de secagem por secador mecânico, houve maior reducao da pontuacao final dos cafes naturais entre o inicio e o final de armazenamento. Conclui-se que as tecnicas multivariadas utilizadas podem ser consideradas como importante ferramenta para compreender o comportamento e correlacao entre as diversas variaveis, em relacao aos efeitos do processamento, secagem e armazenamento na qualidade quimica e sensorial do cafe.
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The color evaluation of coffee grains becomes important as atypically colored coffee or different levels of whiteness will receive lower price on the market. In addition to commercial impairment, changes in color are indicative of the... more
The color evaluation of coffee grains becomes important as atypically colored coffee or different levels of whiteness will receive lower price on the market. In addition to commercial impairment, changes in color are indicative of the occurrence of oxidative processes and biochemical damage, which can alter the flavor and aroma precursors of the grains, resulting in lower beverage quality. Thus, the aim of this study is to evaluate the color characteristics in coffee grains with different levels of quality that were processed, benefited and stored under different conditions. Coffee fruits were harvested in the cherry stage and dry processed and wet processed. Grains were dried until reaching 11% moisture content and subjected to three treatments (manual hulling, mechanical hulling and without hulling), and were stored under two conditions (10oC and 50% RU; and 25oC without relative humidity control). After eight months of storing, the color parameters of the grains, the physiologica...
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This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust.... more
This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust. Coffees were sent to wet processing to obtain fully washed coffee. After processing and drying the coffees were subjected to cup quality analysis according to the methodology of the Association of Special Coffees (SCA). To characterize and discriminate the genealogical groups the data were submitted to chemometric analysis, Principal Component Method (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA). The PCA was effective in presenting an overview of the data, demonstrating the variables that most contributed to the analysis response. However, the PCA was not efficient to group genotypes according to their genealogical origin, based on chemometric data, as it is an unsupervised analysis. Even though most of the samples were classified cor...
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The present study had the objective to evaluate the effect of blends of KCl and K2SO4 fertilizers and their influence on the yield and the nutritional state of coffee plants, as well as on the chemical composition and quality of the... more
The present study had the objective to evaluate the effect of blends of KCl and K2SO4 fertilizers and their influence on the yield and the nutritional state of coffee plants, as well as on the chemical composition and quality of the coffee beverage. The experimental design was in randomized blocks with four repetitions and six treatments (T1: 100% KCl; T2: 75% KCl + 25% K2SO4; T3: 50% KCl + 50% K2SO4; T4: 25% KCl + 75% K2SO4; T5: 100% K2SO4; and a control, without application of K). The following analyses were performed: K and Cl content in the leaves and the soil, stocks of Cl in soil, yield, removal of K and Cl with the beans, cup quality of the beverage, polyphenol oxidase activity (PPO), electric conductivity (EC), potassium leaching (KL), the content of phenolic compounds, the content of total sugars (TS), and total titratable acidity (TTA). The stocks of Cl in the soil decreased as the proportion of KCl in the fertilizer was reduced. The fertilization with KCl reduces the cup ...
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Com o aumento pela demanda de cafes especiais, aumenta-se tambem a preocupacao em se manter a qualidade do produto por longos periodos. Diante deste cenario, estudos sobre os efeitos de diferentes embalagens na conservacao de graos de... more
Com o aumento pela demanda de cafes especiais, aumenta-se tambem a preocupacao em se manter a qualidade do produto por longos periodos. Diante deste cenario, estudos sobre os efeitos de diferentes embalagens na conservacao de graos de cafe devem ser realizados, avaliando os diversos aspectos de qualidade, visando prolongar o periodo de armazenamento sem comprometer a qualidade final do cafe. Assim, o objetivo com este trabalho foi avaliar o efeito de diferentes embalagens de armazenamento na preservacao da qualidade de bebida do cafe cereja descascado e natural especiais durante o armazenamento. O experimento foi instalado nas dependencias da Olam Coffee no municipio de Patrocinio/MG. A materia prima foi obtida do material genetico Catuai vermelho IAC 144. Utilizaram-se graos crus de cafe de dois lotes de cafe; um lote foi obtido atraves do processamento via seca (cafe natural) e outro lote obtido pelo processamento via umida (cafe cereja descascado). Cada lote de cafe (natural e ce...
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The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of... more
The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of the grains. Twenty samples of Arabica coffee were assessed (10 Natural and 10 Pulped), as the sensory profile (Cup of Excellence) and sucrose content, bioactive compounds and fatty acids of raw beans. The processed pulped coffees stood out as the final scores. The attributes sweetness, acidity and flavor were important for the distinction of the pulped coffees, while natural coffees the determining attributes were body and acidity. The bioactive compounds and sucrose showed positive and negative correlation with the sensory attributes, respectively. The acids C14:0, C18:2 and C18:3, were relevant to the sensory distinction of natural coffees. The acids C18:0 and C20:2 showed positive correlation, and acids C18:2 and C18:3, negative, with the sensory a...
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The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics... more
The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant coffee cultivars to leaf rust for the production of specialty coffee and correlate them with the profile of fatty acids present on raw grains, enabling the distinction of cultivars in two environments of Minas Gerais. For this purpose, seven cultivars of Coffea arabica resistance to leaf rust were evaluated and two susceptible cultivars, in two growing environments: Lavras, in the South of Minas Gerais and Patrocínio, in the Cerrado of Minas Gerais. The C16:0, C16:1, C18:0, C18:1, C18:2 w-6, C18:3 w-3 fatty acids common in coffee grains, were identified in the cultivars. The presence of an acid uncommon in coffee grains, the gamma linolenic acid (C18:3 w-6, GLA) was also detected. The palmitic and alpha linolenic fatty acids presented c...
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The shortage of fodder in some regions of Brazil have been blamed for the low productivity of cattle. Aiming to alleviate this problem, several alternatives have been proposed, such as the use of agroindustrial residues, such as coffee... more
The shortage of fodder in some regions of Brazil have been blamed for the low productivity of cattle. Aiming to alleviate this problem, several alternatives have been proposed, such as the use of agroindustrial residues, such as coffee husks. Thus, this study aimed to evaluate the chemical composition and antinutritional factors of silages produced with by-products of coffee processing. To achieve this goal were evaluated 13 treatments (T) with the use of wet coffee pods (CCU), dried coffee husk (CCS), with or without the use of molasses to 5% (M) and with or without the use inoculum of Lactobacillus plantarum (I), as follows: T1 (CCU 100%), T2 (90% CCU + 10% CCS ), T3 (80% CCU + 20% CCS), T4 (60% CCU + 40% CCS) , T5 (85% CCU + 10% CCS + 5% M), T6 (90% CCU + 10% CCS + I), T7 (75% CCU + 20% CCS + 5% M), T8 (80% CCU + 20% CCS + I), T9 (55% CCU + 40% CCS + 5% M), T10 (60% CCU + 40% CCS + I), T11 (85% CCU + 10% CCS + 5% M + I) T12 (75% CCU + 20% CCS + 5% M + I), T13 (55% CCU + 40% CCS +...