Effect of zinc and its form of supply on production and quality of coffee beans

Neves, Yonara Poltronieri; Martínez, Herminia; Cecon, Paulo R.

doi:10.1002/jsfa.4483

Cited by 13 publications

(11 citation statements)

References 26 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During the roasting process, compounds are produced that confer aroma and flavor characteristics to coffee; however, there are few studies on the influence of macro‐ and micronutrients in the formation of compounds related to quality of beans and sensory evaluation of coffee beverage. The literature on the effects of Zn on coffee beverage quality is extremely limited, with only two papers addressing this question (Poltronieri et al, 2011; Martinez et al, 2013).…”

mentioning

confidence: 99%

“…Zinc is essential in the constitution and activation of enzymes, besides playing important roles in the N metabolism, as well as in the synthesis of amino acids, carbohydrates, and peripheral and integral membrane proteins (Prado, 2008). Regardless of the way in which Zn was supplied to coffee plants, it has positively influenced the production and quality of coffee beans, which was characterized by the low EC and LK of the beans (Poltronieri et al, 2011; Martinez et al, 2013). With these considerations, this study aimed to evaluate the influence of Zn on chemical composition, beverage quality, and production of coffee beans.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

et al. 2018

View full text Add to dashboard Cite

Zinc is essential for the synthesis of amino acids, carbohydrates, and proteins, which are directly related to the chemical composition of raw coffee (Coffea arabica L.) beans, and it may influence the quality of the beverage. This study aimed at evaluating the influence of Zn doses on the chemical composition of coffee beans and beverage quality. Increased Zn availability in the growth medium maximized attributes related to beverage quality, such as polyphenol oxidase activity, color index, and contents of sucrose, caffeine, and trigonelline, reaching maximum values in plants with Zn leaf contents within the sufficiency range of 8.0 to 12.7 mg kg−1. Zinc doses lower or higher than the one that provided maximum quality (∼2 μmol L−1 in nutrient solution) increased the attributes related to loss of beverage quality, such as content of total phenols, 5‐caffeoylquinic acid, leached K, and electrical conductivity. Zinc supply influences the quality of coffee beans, having a positive effect on polyphenol oxidase activity, color index, and contents of sucrose, caffeine, and trigonelline. Adequate Zn doses reduce total phenol content, 5‐caffeoylquinic acid, leached K, and electrical conductivity. The leaf contents, which related to the minimum or maximum points of the quality attributes studied, varied between 8.0 and 12.7 mg Zn kg−1.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In recent times, trunk endotherapy has progressively replaced traditional air spray methods in woody plants [1][2][3][4][5][6] , but this is not a recent idea. In the 15 th century Leonardo Da Vinci described in detail how he was able to intoxicate apples by injecting arsenic solution into the trunk of an apple tree through deep holes made with a gimlet 7 .…”

Section: Introductionmentioning

confidence: 99%

A Venturi Effect Can Help Cure Our Trees

Montecchio¹

2013

JoVE

View full text Add to dashboard Cite

Citation: Montecchio, L. A Venturi Effect Can Help Cure Our Trees. J. Vis. Exp. (80), e51199, doi:10.3791/51199 (2013). AbstractIn woody plants, xylem sap moves upwards through the vessels due to a decreasing gradient of water potential from the groundwater to the foliage. According to these factors and their dynamics, small amounts of sap-compatible liquids (i.e. pesticides) can be injected into the xylem system, reaching their target from inside. This endotherapic method, called "trunk injection" or "trunk infusion" (depending on whether the user supplies an external pressure or not), confines the applied chemicals only within the target tree, thereby making it particularly useful in urban situations. The main factors limiting wider use of the traditional drilling methods are related to negative side effects of the holes that must be drilled around the trunk circumference in order to gain access to the xylem vessels beneath the bark.The University of Padova (Italy) recently developed a manual, drill-free instrument with a small, perforated blade that enters the trunk by separating the woody fibers with minimal friction. Furthermore, the lenticular shaped blade reduces the vessels' cross section, increasing sap velocity and allowing the natural uptake of an external liquid up to the leaves, when transpiration rate is substantial. Ports partially close soon after the removal of the blade due to the natural elasticity and turgidity of the plant tissues, and the cambial activity completes the healing process in few weeks. Video LinkThe video component of this article can be found at

show abstract

“…Within the Coffea arabica species, numerous varieties can be distinguished which suit the myriad environments where coffee is grown around the world. The environmental factors such as geographical origins (Bhumiratana et al, 2011, Costa Freitas andMosca, 1999), climate, altitude and temperature elevation (Bertrand et al, 2012, Bertrand et al, 2006, shading (Bosselmann, 2009), and nutritional or fertilizers (Poltronieri, 2011) had been suggested to have an impact on coffee quality. In green coffee bean processing, two major processing techniques are applied to the harvested coffee fruits to green bean and include dry processing (natural) and wet processing (washed) (Clarke and Macrae, 1985).…”

Section: The Biochemical Generation Of Coffee Flavourmentioning

confidence: 99%

“…Bean composition is influenced by several factors including genetics, geographical growing location, agricultural practices, and post-harvest treatment and processing (Bhumiratana et al, 2011, Costa Freitas and Mosca, 1999, Bicho et al, 2013a. (Bertrand et al, 2012, Bertrand et al, 2006, Bosselmann, 2009, Poltronieri, 2011.…”

Section: Introductionmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

View full text Add to dashboard Cite

Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

show abstract

Effect of zinc and its form of supply on production and quality of coffee beans

Abstract: Zn supply via tablet implantation into tree trunks provides yield and quality similar to those obtained by foliage spraying. Independent of the form of supply, Zn positively influences the production and quality of coffee beans.

Cited by 13 publications

References 26 publications

Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

A Venturi Effect Can Help Cure Our Trees

The compositional basis of coffee flavour

Contact Info

Product

Resources

About