Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil

Mori, André Luiz Buzzo; Garcia, Aline de Oliveira; Ferrão, Maria Amélia Gava; Fonseca, Aymbiré Francisco Almeida da; Ferrão, R. G.; Benassi, Marta de Toledo

doi:10.1590/s0100-204x2018000900010

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…All TSS, pH, and TTA values were within the range described for C. canephora beverages from Conilon and Robusta varieties or without variety identification: TSS between 1700 and 2539 mg 100 mL, pH between 5.32 and 6.44, and TTA between 1.05 and 4.2 mL NaOH 0.1 mol L −1 (Agnoletti et al, 2019; Kalschne, Biasuz, et al, 2019; Mori et al, 2018, 2020; Portela et al, 2021, 2022).…”

Section: Resultsmentioning

confidence: 73%

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Viencz,

da Silva Portela,

Rocha

et al. 2023

Journal of Sensory Studies

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This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full‐bodied and having non‐characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.Practical ApplicationsThe results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high‐yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

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Section: Resultsmentioning

confidence: 73%

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Viencz,

da Silva Portela,

Rocha

et al. 2023

Journal of Sensory Studies

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“…The clones evaluated in this study were characterized with 38 sensory descriptors, some of them with similar characteristics, which were grouped in classes (Table 6). The descriptors are mainly associated with flavors that are found in nature (Mori et al, 2018;Pereira et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Clone 66: herby, spicy, woodlike, and sweet. The study of Mori et al (2018) identified the sensory profile of the beverage of genotypes of C. canephora in the state of Espírito Santo, where the descriptors of bitterness, strong, full-bodied, astringent, and residual flavor predominated. In addition, they concluded that acidity was the attribute with the greatest impact on overall beverage quality.…”

Section: Resultsmentioning

confidence: 99%

Beverage quality of most cultivated Coffea canephora clones in the Western Amazon

Dalazen

Rocha

Pereira

et al. 2020

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Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most cultivated Coffea canephora clones in the Western Amazon. Coffee samples at cherry stage of the clones 03, 05, 08, 25 and 66 were collected at eight municipalities in the main coffee growing zones, with altitudes ranging from 86 to 381 meters. Beverage quality was evaluated according to the Robusta Cupping Protocols and estimates of the genotype × environment interaction (GE) were made interpreting non-parametric and multivariate methods. The GE interaction was significant and the genetic component was also important to the expression of beverage quality (h 2 =82,23). The clones 25 and 05 have good attributes and mean score near 80 points. Sweetness was the sensory descriptor with the greatest impact on beverage quality of these two clones. Harshness was the descriptor that had the greatest negative impact on beverage quality of clone 66. The clones had complexities that differed and that were not necessarily associated with greater beverage quality. Despite the differences in their beverage attributes, these clones that are grown for their high productivity presented low genetic diversity of the beverage quality.

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“…When evaluating 130 accessions from a germplasm bank, Souza et al (2018) observed that up to 80% of the variability in beverage quality may be of genotypic nature. In the same line, Mori et al (2018) performed a sensory description of beverages of conilon coffee produced in Espírito Santo and observed that the cultivars Diamante 8112 and Centenária 8132 (Ministério da Agricultura, Pecuária e Abastecimento [MAPA], 2019) had superior quality according to the traditional criteria.…”

Section: Introductionmentioning

confidence: 99%

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

et al. 2021

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This study aimed to evaluate the beverage quality of Coffea canephora genotypes in different environments of the western Amazon to assist plant selection and new cultivar development. To analyze beverage quality, samples of cherry coffee beans were collected separately for each genotype from clonal competition trials installed in the municipalities of Ouro Preto do Oeste, Alta Floresta do Oeste, Porto Velho, and Ariquemes in Rondônia State and Rio Branco in Acre State (Brazil). The beverage quality was assessed using the Robusta Cupping Protocol, which attribute to each genotype a score in a range from 0 to 100, highlighting nuances. Analysis of variance and principal components using reference points were used to quantify genotype x environment interaction (G x E). The analysis of variance indicated that genotypic and G x E interaction effects were significant (p < 0.01). By using a centroid dispersion method, we could identify four clones of low, eight of specific (to favorable or unfavorable environments), and seven of broad adaptability to the environments. The clones BRS 2314, 11, and 17 had average quality scores above 80 in all environments, with potential for specialty coffee production. The clones BRS 1216, BRS 3220, and BRS 3193 presented unstable behavior, with beans of higher quality in some of the evaluated environments. Such inconsistency in clone behavior is caused by unpredictable changes in plant performance in different environments. Our results indicate that both genotypic (clones) and G x E interaction effects are important for the expression of coffee beverage quality. However, the clones BRS 3213, BRS 3210, and BRS 2299 had less prominent nuances, with lower potential for specialty coffee production.

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Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil

Cited by 7 publications

References 15 publications

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Beverage quality of most cultivated Coffea canephora clones in the Western Amazon

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

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