Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

Lemos, Mayara Fumiere; Pérez, Carlos; Cunha, Pedro Henrique Pereira da; Filgueiras, Paulo R.; Pereira, Lucas Louzada; Fonseca, Aymbiré Francisco Almeida da; Ifa, Demian R.; Scherer, Rodrigo

doi:10.1016/j.foodchem.2019.125850

Cited by 34 publications

(27 citation statements)

References 22 publications

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“…Regardless of what causes 5-CQA and FQA levels to increase, the sensory literature strongly indicates that these acids have a substantial impact on coffee taste and flavor. CGAs in green coffee are clearly a marker of roasted coffee quality (Farah et al 2006;Lemos et al 2020;Rend on, De Jesus Garcia Salva, and Bragagnolo 2014), though what is perceived in the roasted coffee is not always the acids themselves. Lastly, when looking at the relative proportions of acids in each coffee type, in both arabica and robusta coffee, OAs are minimized at a medium-level roast.…”

Section: Discussionmentioning

confidence: 99%

“…Some results align with Farah et al, showing that coffees grown at lower altitude have higher overall chlorogenic acids in green coffee and lower cupping scores in roasted coffee (Martins et al 2020); but other experiments show opposing results of higher chlorogenic acids at higher growing altitudes and a subsequent improved cup score and floral flavor (Worku et al 2018). In green robusta coffee, FCQA, diCQA, FQA, CQA, ferulic, and caffeic acid were all associated with positive cup quality, and only quinic acid was associated with lower scores (Lemos et al 2020). With green Coffea arabica, one study showed 3,4-diCQA was associated with sweetness and full body while 3,5-diCQA was associated with astringency and immature bean taste (De Maria et al 1994), whereas another study found that concentrations of 3,5- (a) Succinic Sour, bitter, odorless (a,c) Oxalic Bland, caramel, mild, some results suggest it is a flavor enhancer (a,d) Fumaric Sour, odorless alone, enhances fruit flavors (a,e) Tartaric Sour, odorless alone, enhances fruit flavors (a,e) Lactic Sour, astringent, acrid (b,e) Glycolic Mild buttery aroma (a) Caffeic Intensely bitter (f) a The Good Scents Company Information System n.d; b Hartwig and McDaniel 1995;c Rubico and McDaniel 1992;d Holm, Aston, and Douglas, 1993;e Neta, Johanningsmeier, and McFeeters 2007;f Frank et al 2007.…”

Section: Effect Of Acid Concentrations In Green Coffee On Sensory Quality Of Roasted Coffeementioning

confidence: 99%

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Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Yeager

Batali

Guinard

et al. 2021

Critical Reviews in Food Science and Nutrition

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Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.

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Section: Discussionmentioning

confidence: 99%

Section: Effect Of Acid Concentrations In Green Coffee On Sensory Quality Of Roasted Coffeementioning

confidence: 99%

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Yeager

Batali

Guinard

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Different responses between coffee genetic materials ( Coffea canephora and C. arabica ) for sensory quality and chemical components were presented by Lemos et al . (2019), where the authors attributed such behaviour to the intensity and speed of maturation that the coffee genotypes present, as well as their synthesis capacity to give rise to certain chemical compounds.…”

Section: Discussionmentioning

confidence: 99%

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

et al. 2021

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The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

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“…The disparity in H. hampei penetration time in different coffee varieties may be associated with the intrinsic genetic characteristics of each coffee variety. Genetic variability affects plant characteristicssuch as productivity and fruit maturation cycle (Santin et al, 2019), drink quality (Barbosa et al 2019;Lemos et al, 2020), produced secondary metabolites (Becerra et al, 2019), and berry crown diameter (Machado et al, 2017). Thus, the extended penetration time by H. hampei in Arara, Guará and Catuaí Vermelho IAC 144 varieties may be linked to genes that regulate pericarp characteristics that might hinder H. hampei, increasing the time females would take to drill into the berry.…”

Section: Discussionmentioning

confidence: 99%

Resistance and effect of insecticide-treated coffee berries of different varieties to the penetration of Hypothenemus hampei (Coleoptera: Curculionidae: Scolytinae)

Júnior

Soares

Celoto

et al. 2021

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The control of Hypothenemus hampei, coffee berry borer (CBB) is difficult as the insects infest inside coffee berries and are thus protected from agrochemicals. Coffee varieties with an increased penetration time by H. hampei can help control this pest tends to be exposed insecticide action for long time. Therefore, this study aimed to determine the time taken by H. hampei to entirely penetrate berries of different coffee varieties and whether insecticides have any influence on the penetration time. Thus, twenty five berries of 27 coffee varieties in the green phenological stage were introduced in rubber caps, with the berry crown exposed.. From this experiment, seven varieties were selected for another bioassay, with insecticides being sprayed on the berries. Copulated female H. hampei were released on the berry, and the penetration time was assessed. Finally, a free-choice test to verify H. hampei food preference was performed, using the same seven coffee varieties. The insects took longer to penetrate the Arara, Catuaí Vermelho IAC 144, and Guará coffee-variety berries. Moreover, all coffee varieties treated with the insecticide cyantraniliprole inhibited penetration by H. hampei. Most coffee varieties treated with insecticides showed a prolonged penetration time by H. hampei compared to the same untreated ones, except for the chlorpyrifos insecticide in the Catuaí IAC 144 and IAC 62 varieties. Additionally, H. hampei showed no feeding preference among the different tested coffee varieties.

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Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

Cited by 34 publications

References 22 publications

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

Resistance and effect of insecticide-treated coffee berries of different varieties to the penetration of Hypothenemus hampei (Coleoptera: Curculionidae: Scolytinae)

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