2006
DOI: 10.1590/s1677-04202006000100016
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Abstract: Coffee quality, in the present context of overproduction worldwide, has to be considered as a main selection criterion for coffee improvement. After a definition of quality, and an overview of the non genetic factors affecting its variation, this review focuses on the genetic factors involved in the control of coffee quality variation. Regarding the complexity of this trait, the different types of quality are first presented. Then, the great variation within and between coffee species is underlined, mainly for… Show more

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Cited by 146 publications
(40 citation statements)
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References 43 publications
(40 reference statements)
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“…Biji kopi lolos ayakan diameter 6,5 mm adalah 0% sehingga digolongkan berukuran sedang (BSN, 2008). Ukuran biji merupakan karakter penting dalam penentuan kualitas biji kopi dan sangat berpengaruh terhadap harga jualnya (Nugroho, Mawardi, Yusianto, & Arimersetiowati, 2011 Biji kopi yang memiliki ukuran biji lebih kecil dihargai lebih rendah dibandingkan dengan yang berukuran lebih besar (Leroy et al, 2006). Lebih lanjut, dikemukakan bahwa sebaran ukuran biji berperanan penting karena berhubungan dengan permintaan konsumen dan karakteristik pada industri hilir (Yusianto, Hulupi, Sulistyowati, Mawardi, & Ismayadi, 2005).…”
Section: Mutu Fisik Biji Kopi Arabika Probiotikunclassified
“…Coffee is one of the world's most consumed beverages and is a very complex mixture of substances, including biologically active classes of biochemical compounds such as flavonoids, phenolics, alkaloids, and terpenoids (Leroy et al, 2006). It is well known that P450s control key steps in the biosynthetic routes of plant specialized metabolites; consequently, P450s are involved in secondary compound synthesis in coffee.…”
Section: Introductionmentioning
confidence: 99%
“…Há híbridos interespecíficos de C. arábica com C. canephora Pierre ex A. Froehner, C. congensis A. Froehner e C. liberica Hilm, que apresentam boa qualidade da bebida. Valores significativos de ganhos genéticos para tamanho do grão, teor de cafeína, qualidade da bebida e tempo de maturação também foram obtidos (Leroy, et al, 2006).…”
Section: Introductionunclassified
“…Robusta is known as a lower quality coffee than Arabica due to its higher caffeine content and bitterness. By focusing on the biochemical compound content related to cup quality (caffeine, trigonelline, chlorogenic acids, lipids, proteins, and sucrose), Robusta quality can be enhanced (Leroy et al 2006). Considering the complexity of traits such as yield potential and coffee quality, using molecular markers associated with quantitative trait loci (QTL) is expected to improve the efficiency of Robusta breeding.…”
Section: Introductionmentioning
confidence: 99%
“…Genetic origin greatly influences coffee quality (Leroy et al, 2006). Comparisons of different varieties based on organoleptic evaluation and several scientific procedures indicate that similarities and differences are attributable to genetic traits (Ky et al, 2001;Puerta, 2000;Silvarolla et al, 2004).…”
Section: Introductionmentioning
confidence: 99%