Chemical descriptors for sensory and parental origin of commercial<i>Coffea</i>genotypes

Bicho, Natalina Cavaco; Leitão, António E.; Ramalho, José C.; Lidon, Fernando C.

doi:10.3109/09637486.2012.676027

Cited by 11 publications

(9 citation statements)

References 16 publications

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“…The soluble solids contents comprise values ranging between 16.5% and 18.0% in dry basis. These contents are lower than those reported in the literature for green beans of Arabica and Robusta species, which present values between 26%and34% of dry basis [39,41]. The Clementino genotype is slightly superior in soluble solids, whereas others genotypes did not show statistical differences (p ≤ 0.05).…”

Section: Chemical Characterizationcontrasting

confidence: 68%

“…The composition of soluble solids includes sugars (mainly glucose, fructose, and sucrose), organic acids, vitamins, minerals and other minor constituents, presenting a direct relationship with the degree of "sweetness" of the end product. In roasted coffee, soluble solids can increase the body of the beverage and mask the bitterness associated with caffeine [41,42]. Levels of soluble solids increase with plant maturation [43], being indicated as one of the parameters for the appropriate point of harvest.…”

Section: Chemical Characterizationmentioning

confidence: 99%

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Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

Alves¹,

Leitão²,

Souza³

et al. 2021

BJDV

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This study reports on physicochemical properties (total soluble solids, titratable acidity plus caffeine, trigonelline, 5-CQA, and total phenols contents) of five genotypes of Robusta coffee beans; Bamburral, Beira Rio, Clementino, Coringa, and Pirata. Green bean of Clementino presents the highest concentration of total soluble solids in dry basis (18.0%) and the lowest titratable acidity (154.0 mL-NaOH). Moreover, green beans of Clementino and Pirata show intermediate values of caffeine and trigonelline contents while presenting the highest yield index ofstable free radical formation after roasting, respectively equal to 26 and 23 (electron paramagnetic resonance-EPR data), and the highest content of 5-CQA (around 42 mg/g). Green beans of Bamburral, Beira Rio and Coringa show the highest concentration of total phenols (53 -56 mg/g), meaning the highest antioxidant activities (IC50 test) but reduced yield index of formation of stable free radicals after roasting, respectively equal to 13.0, 5.9, and 13.0 (EPR data).

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Section: Chemical Characterizationcontrasting

confidence: 68%

Section: Chemical Characterizationmentioning

confidence: 99%

Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

Alves¹,

Leitão²,

Souza³

et al. 2021

BJDV

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“…For example, field-collected beans of Icatu and other C. arabica cultivars showed total soluble solids and titratable acidity values between 33.2–33.8% DW and 1.98–2.38 mL NaOH 0.1 N g -1 DW, respectively ( Lopes et al, 2000 ). Additionally, it were reported values (mg g -1 DW) within the range of 44–57 for total CQAs, 35–52 for 5-CQA, 8–16.7 for caffeine, 6–13.8 for trigonelline, and 0.01–0.21 for caffeic acid ( Farah et al, 2006 ; Bertrand et al, 2008 ; Mussatto et al, 2011 ; Bicho et al, 2012 , 2013 ; Kitzberger et al, 2013 ; Oestreich-Janzen, 2013 ; Babova et al, 2016 ). Among these parameters ( Tables 2 , 3 ) only total phenol content was significantly modified by the enhanced [CO 2 ], whereas temperature was again the most important driver to alter chemical attributes.…”

Section: Discussionmentioning

confidence: 97%

Can Elevated Air [CO2] Conditions Mitigate the Predicted Warming Impact on the Quality of Coffee Bean?

et al. 2018

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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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“…One also finds metallic characteristics reported in the assessment of various species of freshwater fish (Chambers & Robel, 1993), not to mention metallic sensations appearing in the panel rating of fresh red meat (Mitterer-Daltoe et al, 2012). Metallic is sometimes also mentioned as a sensory descriptor in the evaluation of coffee (Bicho et al, 2012), and occasionally in the dysguesia that has come to be known as pine nut syndrome (Ballin, 2012). High Unique Manuka Factor honey is occasionally described as having a metallic taste as well (cf.…”

Section: Metallic Notes Experienced In Food/drinkmentioning

confidence: 99%

Metallic: A Bivalent Ambimodal Material Property?

2021

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Many metallic visual stimuli, especially the so-called precious metals, have long had a rich symbolic meaning for humans. Intriguingly, however, while metallic is used to describe sensations associated with pretty much every sensory modality, the descriptor is normally positively valenced in the case of vision while typically being negatively valenced in the case of those metallic sensations that are elicited by the stimulation of the chemical senses. In fact, outside the visual modality, metallic would often appear to be used to describe those sensations that are unfamiliar and unpleasant as much as to refer to any identifiable perceptual quality (or attribute). In this review, we assess those sensory stimuli that people choose to refer to as metallic, summarising the multiple, often symbolic, meanings of (especially precious) metals. The evidence of positively valenced sensation transference from metallic serviceware (e.g., plates, cups, and cutlery) to the food and drink with which it comes into contact is also reviewed.

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Chemical descriptors for sensory and parental origin of commercialCoffeagenotypes

Cited by 11 publications

References 16 publications

Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

Can Elevated Air [CO2] Conditions Mitigate the Predicted Warming Impact on the Quality of Coffee Bean?

Metallic: A Bivalent Ambimodal Material Property?

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