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Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for defining the patterns and qualitative profiles of the drink based on the sensorial analysis and according to their gustatory sensibilities, which are often acquired by professional experience. However, the literature has not discussed in detail the relationship between the number of tasters and the consistency of sensorial analysis. Thus, using the bootstrap simulation methodology to estimate the optimum plot size, this study quantifies and proposes a specific number of tasters for the process of sensorial analysis of specialty coffees. The results indicate that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. From this number, no gains in precision are observed in the process of sensorial analysis of coffee with addition tasters.
Sensory analysis or cup testing has been widely used in the coffee production chain for the validation of final quality. The tasters are responsible for defining the patterns and qualitative profiles of the drink based on the sensorial analysis and according to their gustatory sensibilities, which are often acquired by professional experience. However, the literature has not discussed in detail the relationship between the number of tasters and the consistency of sensorial analysis. Thus, using the bootstrap simulation methodology to estimate the optimum plot size, this study quantifies and proposes a specific number of tasters for the process of sensorial analysis of specialty coffees. The results indicate that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. From this number, no gains in precision are observed in the process of sensorial analysis of coffee with addition tasters.
O mulching de polietileno pode ser utilizado como uma técnica promissora no cultivo de culturas perenes, reduzindo a incidência e custos com manejo de plantas daninhas. Objetivou-se avaliar os parâmetros produtivos e qualitativos do café em função da utilização de mulching de polietileno com diferentes cores e larguras no município de Monte Carmelo, Minas Gerais. O experimento foi conduzido na Universidade Federal de Uberlândia, Campus Monte Carmelo. O plantio da lavoura, cultivar Topázio MG-1190, realizado em dezembro de 2016, utilizando espaçamento de 3,5 m entre linhas e 0,6 m entre plantas. O delineamento experimental foi em blocos casualizados, com quatro blocos e cinco tratamentos: mulching branco/preto com largura 1,20 m; mulching branco/preto com largura 1,40 m; mulching prata/preto com largura 1,20 m; mulching prata/preto com largura 1,40 m e ausência de mulching. Em 2019, referente à primeira safra da lavoura, foram determinadas a produtividade, o percentual de frutos verdes, verde-cana, cereja, passas e secos, a análise sensorial e a classificação dos grãos quanto ao tamanho e formato. Também foram estimadas correlações de Pearson entre as variáveis percentuais de frutos verdes e cereja, produtividade e número de defeitos. Verificou-se que a utilização do mulching promoveu acréscimo de 16,9 sacas ha-1 em relação ao tratamento controle, produzindo cafés que atingiram padrão de bebida especial de acordo com protocolo da SCAA. O uso de cobertura plástica acelerou a maturação dos frutos e reduziu a porcentagem de frutos moca médio, enfatizando o potencial de uso dessa tecnologia na fase de formação de lavouras cafeeiras.
Climate changes, mostly related to high temperature, are predicted to have major negative impacts on coffee crop yield and bean quality. Recent studies revealed that elevated air [CO2] mitigates the impact of heat on leaf physiology. However, the extent of the interaction between elevated air [CO2] and heat on coffee bean quality was never addressed. In this study, the single and combined impacts of enhanced [CO2] and temperature in beans of Coffea arabica cv. Icatu were evaluated. Plants were grown at 380 or 700 μL CO2 L-1 air, and then submitted to a gradual temperature rise from 25°C up to 40°C during ca. 4 months. Fruits were harvested at 25°C, and in the ranges of 30–35 or 36–40°C, and bean physical and chemical attributes with potential implications on quality were then examined. These included: color, phenolic content, soluble solids, chlorogenic, caffeic and p-coumaric acids, caffeine, trigonelline, lipids, and minerals. Most of these parameters were mainly affected by temperature (although without a strong negative impact on bean quality), and only marginally, if at all, by elevated [CO2]. However, the [CO2] vs. temperature interaction strongly attenuated some of the negative impacts promoted by heat (e.g., total chlorogenic acids), thus maintaining the bean characteristics closer to those obtained under adequate temperature conditions (e.g., soluble solids, caffeic and p-coumaric acids, trigonelline, chroma, Hue angle, and color index), and increasing desirable features (acidity). Fatty acid and mineral pools remained quite stable, with only few modifications due to elevated air [CO2] (e.g., phosphorous) and/or heat. In conclusion, exposure to high temperature in the last stages of fruit maturation did not strongly depreciate bean quality, under the conditions of unrestricted water supply and moderate irradiance. Furthermore, the superimposition of elevated air [CO2] contributed to preserve bean quality by modifying and mitigating the heat impact on physical and chemical traits of coffee beans, which is clearly relevant in a context of predicted climate change and global warming scenarios.
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