Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon

Viencz, Thayna; Acre, Lucas Bonfanti; Rocha, Rodrigo Barros; Alves, Eliseu; Ramalho, A. R.; Benassi, Marta de Toledo

doi:10.1016/j.jfca.2023.105140

Cited by 6 publications

(6 citation statements)

References 33 publications

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“…Similar differentiation between these clones was previously described in a study with roasted coffees from the 2020 crop (Viencz et al, 2023). The results confirmed the greater similarity of clone BRS 2314 with characteristics of the Robusta brews compared to beverages produced with the Conilon botanical variety (Mori et al, 2020; Portela et al, 2021).…”

Section: Resultssupporting

confidence: 83%

“…Beverages produced with clone BRS 2314 differed from those of BRS 2357, showing higher levels of 5-CQA and a tendency towards higher content of caffeine and total soluble solids (Table 1, Figure 2). Similar differentiation between these clones was previously described in a study with roasted coffees from the 2020 crop (Viencz et al, 2023). The results confirmed the greater similarity of clone BRS 2314 with characteristics of the Robusta brews compared to beverages produced with the Conilon botanical variety (Mori et al, 2020;Portela et al, 2021).…”

Section: Physicochemical Characterizationsupporting

confidence: 87%

“…Two hybrid clones—BRS 2314 and BRS 2357—were selected for the study based on the differences in the composition profile, cup quality, and sensory characteristics described by experts in previous research (Morais et al, 2021; Teixeira et al, 2020; Viencz et al, 2023).…”

Section: Methodsmentioning

confidence: 99%

“…Ground coffees were characterized for color (analyses in triplicate) using a Minolta CR‐410 colorimeter (Konica Minolta Sensing Inc., Osaka, Japan) with D65 illuminant and diffused illumination as described by Viencz et al (2023). The samples had a medium‐light roasting degree, with a lightness of 35 ± 2 and a hue of 63 ± 2.…”

Section: Methodsmentioning

confidence: 99%

“…For the simultaneous determination of caffeine, trigonelline, and 5‐caffeoylquinic acid (5‐CQA), each beverage was diluted with water to a concentration of 1.67 mg mL −1 and filtered. The UPLC analysis was carried out as described by Viencz et al (2023) using a Waters Acquity ultra‐performance liquid chromatograph (Waters, Milford, USA). A gradient elution with acetic acid:water (5:95 v/v) (A) and acetonitrile (B) was performed as follows: 0–5 min 5% of B, 6 min 13% of B, and 25 min 13% of B, with a 0.5 mL min −1 flow rate.…”

Section: Methodsmentioning

confidence: 99%

See 4 more Smart Citations

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: Resultssupporting

confidence: 83%

Section: Physicochemical Characterizationsupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

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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Coffee: A comprehensive overview of origin, market, and the quality process

Freitas,

Borges,

Vidigal

et al. 2024

Trends in Food Science & Technology

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Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee

da Portela,

Viencz,

dos Santos

et al. 2024

Journal of Sensory Studies

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This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose addition by up to 18% without compromising acceptance (CAT = 9.76%) and by up to 52% without promoting the rejection of the beverage (HRT = 5.61%). Consumers who were reducing the sucrose addition exhibited a reduction in CAT (6.54%). Consumers of sweetened and unsweetened coffee had different perceptions regarding the sweetened beverage, thus, research involving coffee consumption should be segmented between these two groups. As a strategy, we suggest that the reduction of sucrose should be gradual and associated with information about its health benefits.Practical ApplicationsThe results are relevant for those interested in understanding the habits of consumers of sweetened and unsweetened coffee and providing an estimate of the tolerance of consumers of sweetened beverages when reducing the sucrose content in coffee beverages. Considering the volume and regularity of coffee consumption by Brazilian consumers, these findings can contribute to the development of a strategy to reduce sugar consumption. This information also supports the production sector in developing ready‐to‐drink beverages, prepared by industries and coffee shops or available in vending machines, indicating that the concentration of added sugar provided can be reduced, as long as a sufficient amount is maintained not to impair the acceptance of the beverage. Additionally, the data are important for sensory analysis researchers, enabling them to better adapt coffee beverage tasting conditions to consumer expectations and, thus, obtain more reliable results.

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Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon

Cited by 6 publications

References 33 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

Coffee: A comprehensive overview of origin, market, and the quality process

Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee

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