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

Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Eliseu; Espindula, Marcelo Curitiba; Souza, Carolina Augusto de

doi:10.25186/.v15i.1711

Cited by 13 publications

(11 citation statements)

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“…Other studies also indicate that the correlation between coffee yield and beverage quality is low, or nonexistent (Freitas et al, 2020). In C. canephora, Dalazen et al, (2020) observed that the most cultivated clones in the state of Rondônia due to their higher productive potential, show little difference in beverage quality. Selecting clones in the same region, Teixeira et al (2020) also did not observe an association between coffee yield and beverage quality.…”

Section: Resultsmentioning

confidence: 98%

Research Article Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon

Souza¹,

Rocha²,

Teixeira³

et al. 2021

Genet. Mol. Res.

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The aim of this study was to select Coffea arabica lines with improved adaptability to tropical edaphic conditions. Competitive trials were set up at three locations of the states of Rondônia and Acre. Each trial was composed of 21 lines in the F5 generation and four reference cultivars evaluated as controls. To analyze beverage quality, six liters of coffee fruit at the M3 maturity stage was collected for each line in the environments of Alta Floresta do Oeste, RO (E1), Porto Velho, RO (E2), and Rio Branco, AC (E3). On the same day, after collection, the fruit was washed and placed to dry (natural processing) in full sun over canvas, until the samples reached 11-12% moisture. Sensory analysis of the samples was carried out by three judges/cuppers (Q Grader), according to the sensory analysis method of the Specialty Coffee Association of America. Analysis of variance showed that the effect of the genotype x environment interaction was significant, indicating differentiated performance of the lines grown in the different locations. Environments E2 and E3 were not favorable for beverage quality, whereas environment E1 showed better conditions for production of specialty coffees. In sensory analysis, six lines had higher final ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 20 (2): gmr18809 C. A. Souza et al. 2 beverage quality scores than the controls. Line 2 had a final score of 80, line 11 had a final score of 79, and line 12 had a final score of 77.In addition to good beverage quality, lines 2, 11 and 12 also had yields higher than 30 bags ha -1 in the average of three harvest periods, indicating the possibility of selecting lines with improved adaptation to tropical regions.

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Section: Resultsmentioning

confidence: 98%

Research Article Genotype-environment interaction for the sensory profile of Coffea arabica lines in high temperature regions in the Western Amazon

Souza¹,

Rocha²,

Teixeira³

et al. 2021

Genet. Mol. Res.

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“…High-quality Amazonian Robustas were characterized by a higher intensity of Fruity, Sweet, and Sour/ Fermented descriptors (Manfrin Artêncio et al, 2023). Dalazen et al (2020) and Lemos et al (2020) found Fruity and Sweet descriptors in their highest quality Robusta clones. Promising Robusta genotypes from Sumatra were described by Sweet and Floral descriptors (Wicaksono et al, 2022).…”

Section: Discussionmentioning

confidence: 96%

“…A study on Brazilian Robusta cultivars categorized two out of the six genotypes as Fine Robusta (dos Santos Gomes et al, 2023) while another study categorized one out of four genotypes as Fine Robusta (Lemos et al, 2020). Robusta cultivars from the Western Amazon ranged between 76.50 and 81.50 points (Dalazen et al, 2020). A large-scale comparison of inter-varietal hybrids between genetic material from Congolese subgroups A and E did not report genotypes with a quality score above 80 points (Augusto De Souza et al, 2018) New Robusta varieties from Vietnam scored between 72.50 and 81.75 points (ICO, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…The sensory profile of Arabica coffee is associated with a milder taste, fruity flavor, and more acidic notes, whereas that of Robusta coffee is characterized by a bitter profile and earthy notes (Sunarharum et al, 2014;Seninde and Chambers, 2020). Although there is evidence that Robusta coffees can exhibit good quality and promising flavor profiles (Ngugi and Aluka, 2016;Augusto De Souza et al, 2018;Dalazen et al, 2020;Lemos et al, 2020;Morais et al, 2021) research on the distinct sensory profiles of Robusta has been minimal so far (Lingle and Menon, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo

Bollen,

Verleysen,

Katshela

et al. 2024

Front. Sustain. Food Syst.

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IntroductionThe genetic diversity of Robusta coffee (Coffea canephora), a cornerstone in the global coffee industry, remains not fully explored, leading to a significant gap in our understanding of its sensory intricacies. Our study evaluated the sensory quality potential of the Robusta cultivars from the INERA Coffee Collection in Yangambi (the Democratic Republic of the Congo), the local wild diversity, and their hybrids.MethodsWe evaluated the sensory attributes of 70 genotypes representing the genetic structure of the coffee collection. Of those 70, 22 genotypes were evaluated for two consecutive years to assess the consistency of the sensory quality. Standard coffee cupping with the Fine Robusta Standards and Protocols was enhanced through sensory descriptors from the Coffee Taster’s Flavor Wheel. Each genotype’s sensory profile was constructed based on the Total cupping score and the frequency of reported sensory descriptors. The Total cupping score ranged from 75.75 to 84.75, with a substantial variation in sensory profiles, even within a genetic cluster.Results and discussionNutty/Cocoa was the most frequently reported descriptor class. The sensory profile ideotype exhibits a high frequency of Fruity, Sweet, and Sour/Fermented descriptors and a low frequency of Green/Vegetative, Other, and Roasted descriptors. Evidence suggests that the sensory profile of a genotype is consistent over two harvest years. Genotypes with promising and unique sensory profiles were discovered within the cultivars and the wild – cultivar hybrids. The genetic diversity of wild and cultivated Robusta in the Democratic Republic of the Congo could play an essential role in understanding and improving its sensory quality.

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“…Besides the tradition in coffee cultivation, the Amazonian climate, soil, fauna, and flora contribute to the uniqueness of this coffee (Embrapa, 2021). Because of the region's edaphoclimatic factors, the robusta coffee prospered, and it is the focus of the GI's production (Caferon, 2022; Dalazen et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee

Artêncio

Cassago

Silva

et al. 2023

Journal of Sensory Studies

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Through the lens of predictive processing theory, perception is shaped by expectations we create about object information, including food products, and their match/mismatch with sensory stimuli. The popularity of labelling origin information to enhance product value has been spread to high‐quality foods, particularly as geographical indication (GI). The question we propose is whether the coffee's origin information can affect the sensory perception and hedonic judgment given by professional coffee tasters. Participants were divided into groups according to GI cue provision (absent, GI cue, GI storytelling) associated to the coffee sample served. Origin information proved to significantly affect participants' sensory perception, but not hedonic judgment. Precisely, participants judged acidity and overall flavor as more intense after reading the story whereas higher ratings of nutty, cacao, and caramel notes were given when origin was absent. It is likely that, origin and sorytelling influenced participants' expectations and sensory perception. Oppositely, a better perception of flavor notes was observed only in the absence of information. Practical applications This study contributes to the literature of food marketing by showing that professional coffee tasters' sensory evaluations of specialty coffee are affected by product origin and how it is communicated. These findings emphasize the relevance of origin cues in food marketing and their potential on influencing expectations and sensory perception. Coffee companies and brands can benefit from communicating the origin of specialty coffee by building strategies on place reputation and image. Considering that the specialty coffee industry is growing fast and offers a variety of product options (e.g., organic, fair trade, award winner), new coffee varieties and recently registered GIs can disclose the origin cue to capture consumers' attention and enhance product value by referring to the uniqueness of a region. Additionally, different coffee profiles could be matched with different presentations of the origin cue in order to potentially enhance the consumers' perception of the beverage's attributes, improving the drinking experience.

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

Cited by 13 publications

References 30 publications

Research Article Genotype-environment interaction for the sensory profile of <i>Coffea</i> <i>arabica</i> lines in high temperature regions in the Western Amazon

Research Article Genotype-environment interaction for the sensory profile of <i>Coffea</i> <i>arabica</i> lines in high temperature regions in the Western Amazon

Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo

The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee

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