Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (<i>Coffea arabica</i> L.)

Dessalegn, Yigzaw; Labuschagne, Maryke; Osthoff, Gary; Herselman, L.

doi:10.1002/jsfa.3271

Cited by 42 publications

(34 citation statements)

References 11 publications

(17 reference statements)

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“…Such terms are commonly used by both professional coffee tasters and researchers involved in analyses of the sensory qualities of coffee (Kitzberger et al, 2011;Gamboa et al, 2013). All of the correlations both between the main variable and the explanatory variables and among the various explanatory variables were positive, indicating that all of the sensory attributes are important components in determining beverage quality, corroborating the results of several other studies of C. arabica genotypes (Dessalegn et al, 2008;Kathurima et al, 2009;Sobreira et al, 2015). However, these correlations are only indicative of associations among the various attributes and do not reveal causeand-effect relationships.…”

Section: Resultssupporting

confidence: 88%

Relationship between the sensory attributes and the quality of coffee in different environments

Carvalho¹,

Rezende²,

Rezende³

et al. 2016

Afr. J. Agric. Res.

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In order to understand the relationship between the sensory attributes of coffee (including factors such as acidity, flavor, and aftertaste), and given the possible influences of genetic factors on coffee quality, we evaluated the sensory quality of 10 commercial cultivars of Coffea arabica in three important coffee regions of Minas Gerais, Brazil, and examined, via path analysis, the interactions of the attributes that determine coffee quality. The experiments were conducted in three cities (Lavras, Patrocínio, and Turmalina) in three separate regions of cultivation in Brazil. Beverage quality was evaluated by assessing the sensory attributes of the cultivars Oeiras MG 6851, Catiguá MG 1, Sacramento MG 1, Catiguá MG 2, Araponga MG 1, Paraíso MG H419-1, Pau Brasil MG 1, Catiguá MG3, Topázio MG1190, and Bourbon Amarelo LCJ10, the last of which was used as the control cultivar. Experiments were designed in a randomized block consisting of 3.5 m × 0.7 m plots containing 10 plants of the various cultivars, with three replicates of each plot. We concluded that cultivation environment greatly influences the quality of the coffee produced by the cultivars. The cultivars Bourbon LCJ10, Araponga MG1, Paraíso MG H419-1, Sacramento MG1, Oeiras MG6851, and Catiguá MG2 exhibiting high potential for cultivation in the regions of Lavras, Patrocínio, and Turmalina.

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Section: Resultssupporting

confidence: 88%

Relationship between the sensory attributes and the quality of coffee in different environments

Carvalho¹,

Rezende²,

Rezende³

et al. 2016

Afr. J. Agric. Res.

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“…As suggested by (Bertrand et al, 2006;Dessalegn et al, 2008), selection for vigour and larger seeds in the hybrids and in the commercial types may have led to reduced variability for acidity and sweetness.…”

Section: Discussionmentioning

confidence: 98%

Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)

Ngugi¹,

Aluka²

2015

JAS

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Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluators" organoleptic cup trait ratings were significantly different (p< 0.05) for all attributes, reflecting a diversity of cup interests. Four multivariate groups that were significantly different for fragrance, aroma and flavour were formed offering diverse cup tests to different markets. A variety of fine and commercial flavours were detected in ripe cherry and green roasted beans. Cup balance contributed the highest regression coefficient (R 2 =0.90) to overall assessment while fragrance/aroma had the least (R 2 =0.22). The above average rating of 75% for cup balance, flavour, mouth feel, aftertaste, fragrance and aroma revealed that Ugandan Robusta coffees were of high quality with a mild taste. The higher cup acidity among land races,"nganda" and ISSN 2166-0379 2016 www.macrothink.org/jas 102 "erecta" genotypes revealed that genotypes with high sugars and cup acidity could be selected for from local germ-plasm. Coffee types and environmental factors such as soil texture, altitude and location influenced the content and level of organoleptic cup attributes. A diversity of flavours that exist among Uganda Robusta coffee and has so far remained unexploited, would provide new marketing channels, enhance quality and earn the country the much desired foreign exchange capital. Journal of Agricultural Studies

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“…These results confirm the high potential of G2 and G3 for providing specialty coffees under different environmental conditions. Genetic diversity is one of the most important factors that contribute to the definition of the final coffee quality (Dessalegn et al, 2008;Leroy et al, 2006;Pereira, et al, 2010).…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

The relationship between organic acids, sucrose and the quality of specialty coffees

BorÃ©m¹,

Figueiredo²,

Ribeiro³

et al. 2016

Afr. J. Agric. Res.

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There is an increasing demand for specialty coffees in the worldwide coffee market, which justifies the need for research focused on understanding the effect of genetic factors and environmental conditions on coffee quality. The aim of this study was to assess the occurrence of arabica coffee genotypes with a high potential for specialty coffee production under three different environmental conditions. Green coffee beans of arabica genotypes largely cultivated in Brazil were chemically evaluated: one Mundo Novo line and three Bourbon lines. The experimental sites were established in fields in three different municipalities (Lavras, Santo Antônio do Amparo and São Sebastião da Grama) located in Brazil. The level of sucrose and oxalic acid was a good discriminant marker for the beverage quality of the genotypes assessed, in which coffees with higher scores also showed higher levels of sucrose and lower levels of oxalic acid. Yellow Bourbon IACJ9 and the Yellow Bourbon/Origin SSP were indicated as the most suitable genotypes for specialty coffee production.

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Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)

Cited by 42 publications

References 11 publications

Relationship between the sensory attributes and the quality of coffee in different environments

Relationship between the sensory attributes and the quality of coffee in different environments

Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)

The relationship between organic acids, sucrose and the quality of specialty coffees

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