Composição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento

Filho, Tarcísio Lima; Lúcia, Suzana Maria Della; Saraiva, Sérgio Henriques; Sartori, Marco Antônio

doi:10.5433/1679-0359.2013v34n4p1723

Cited by 8 publications

(9 citation statements)

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“…In terms of quality, the increase in acidity can be associated to inferior coffee quality. Coffee acidity may vary according to the stage of fruit maturation, place of origin, harvest and processing method, climatic conditions of the crop, harvest and drying (Clifford et al, 1987;Lima Filho et al, 2013). The C. canephora coffee samples in the present work were cultivated in the same place, had standard harvesting, processing and drying methods.…”

Section: Coffee Acidity (C Canephora)mentioning

confidence: 99%

“…In this context, many genetic materials with superior agronomic characteristics were selected and developed by INCAPER's conilon coffee breeding program, resulting in the launch and recommendation of 10 cultivars for Espírito Santo, nine clonal cultivars and one obtained by seed propagation.These cultivars constitute the basis of the coffee state park: 'Emcapa 8111', 'Emcapa 8121' and 'Emcapa 8131' (Bragança et al, 2001); 'Emcapa 8142 -Robustão Capixaba' (Ferrão et al, 1999); 'Emcaper 8151 -Tropical Robusta' (Ferrão et al, 2000); 'Vitoria Incaper 8142' (Fonseca et al, 2004); 'Diamante ES8112', 'Jequitibá ES8122', 'Centenary ES8132' (Ferrão et al, 2013) and 'Marilândia ES8143 (Ferreira et al, 2017). Despite the great evolution in coffee production, quality has been a factor of growing concern for researchers and for the coffee agribusiness (Lima Filho et al, 2013). Factors that influence coffee quality have been researched and are quite complex.…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

et al. 2019

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In Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species.

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Section: Coffee Acidity (C Canephora)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

et al. 2019

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“…Among the analyzed parameters, the TSS and TTA of coffee fruits could be differentiated at the three analyzed stages. The analyzed physicochemical characteristics interfered with the beverage quality of robusta coffee fruits, being influenced by maturity and different genotypes (Lima Filho et al, 2013;Mori et al, 2018). The TTA is influenced by the degree of fruit fermentation because green fruits present low TTA values, increasing during the fruit ripening process, which makes the harvest at the ideal time essential to avoid that the fruit fermentation process harms the beverage quality (Nobre et al, 2011).…”

Section: Analysis Of Resultsmentioning

confidence: 99%

Classification of Robusta Coffee Fruits at Different Maturation Stages Using Colorimetric Characteristics

et al. 2020

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Coffee growers who produce the robusta species (Conilon) have sought to increase productivity and drink quality by improving production techniques. Artificial vision systems can assist in increasing the efficiency of operations associated with crop management. This study aimed to obtain colorimetric characteristics of robusta coffee fruits at different stages of maturity and use them for classifying fruits from digital images. A digital camera with spectral resolution in the visible was used to acquire images from 60 samples of coffee fruits at the green, cherry, and over-ripe stages of maturity. Colorimetric variables were extracted from the RGB, HIS, and L*a*b* color models and correlated with the physicochemical attributes of the fruits. The principal component analysis associated with the k-means technique was applied to the colorimetric variables that showed a significant correlation with the physical-chemical attributes. The colorimetric variables were reduced to a principal component, which presented an explanatory percentage of the variance of 82.33%. The clustering obtained by the application of the k-means technique showed the feasibility of using images for the automatic classification of robusta coffee fruits, with an overall accuracy of 100%.

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“…This result can be explained by the separation of larger fruits during the wet processing, mainly in the peeling step, which resulted in differences in the variables hectoliter weight and number of defects. The more developed the fruit, the greater the dry matter accumulation and the higher the endosperm quality (Saraiva et al, 2010;Reis et al, 2011;Lima Filho et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Quality of coffee beans from peeled green fruits after temporary immersion in water

Coelho

Silva

Carneiro

et al. 2020

Rev. bras. eng. agríc. ambient.

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The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to coffee beans from this fruit category. The objective of this work was to evaluate the quality of coffee beans from green fruits separated during a wet processing and peeled after temporary immersion in water. A completely randomized design was used, consisting of six treatments (ripe peeled coffee fruits dried on suspended yards, non-peeled green coffee fruits under traditional dry management on a concrete yard, and peeled and non-peeled green coffee fruits temporarily immersed in water and dried on suspended and concrete yards) and four replications, in the 2018 crop season. Samples of coffee beans temporarily immersed in water were peeled and separated into peeled and non-peeled fractions and dried in suspended and concrete yards. The peeling yield of green coffee beans and the physical and sensorial characteristics of the processed coffee beans were evaluated. The mean peeling yield was 62% and allowed the separation of more developed green fruits, equating them to ripe peeled coffee beans regarding physical and sensorial quality.

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Composição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento

Cited by 8 publications

References 1 publication

Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

Classification of Robusta Coffee Fruits at Different Maturation Stages Using Colorimetric Characteristics

Quality of coffee beans from peeled green fruits after temporary immersion in water

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