Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

Ribeiro, Diego Egídio; Borém, Flávio Meira; Cirillo, Marcelo Ângelo; Prado, Mariele Vilela Bernardes; Ferraz, Vany; Alves, Helena Maria Ramos; Taveira, José Henrique da Silva

doi:10.5897/ajar2016.10832

Cited by 37 publications

(17 citation statements)

References 33 publications

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“…Regarding the environment, there is consensus in the studies that explain that altitude and climate are factors that affect cup quality [11,16,17]. Other studies have emphasized that the type of processing process also influences the quality of the coffee [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

“…The literature regarding the sensorial quality of coffee as a characterization or classification criterion focused on the study of the interactions of environment, variety, and processing [11,19,21] that aim at streamlining processes, techniques, and consequently the decision-making process regarding the type of infrastructure required to produce quality coffee. Moreover, the works of research on sustainable coffee-growing practices adopted an environmental approach, such as the implementation of good agricultural practices, certifications, and studies on the socioeconomic features of coffee growers [22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

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Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

et al. 2020

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This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee’s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of α = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer’s profile. As part of the farm’s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

et al. 2020

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“…The sensory quality of coffee is strongly influenced by environmental factors because of their impact on the origin of the chemical compounds present in the raw bean (Ribeiro et al, 2016). Profiles with different nuances, mainly in flavors, promote a wider reach of consumers, who have different requirements for the pleasure of consuming the coffee beverage.…”

Section: Degrees Of Freedommentioning

confidence: 99%

Productivity and beverage sensory quality of arabica coffee intercropped with timber species

Freitas

Nadaleti

Silveira

et al. 2020

Pesq. agropec. bras.

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The objective of this work was to evaluate the productivity and beverage sensory quality of arabica coffee under the influence of tree species cultivated at different spacings. The experiment was set in 2012, in the municipality of Santo Antônio do Amparo, in the state of Minas Gerais, Brazil. A randomized complete block design was carried out with four replicates and seven treatments, as follows: Catuaí Vermelho IAC 99 Coffea arabica in monoculture (3.40x0.65 m); and this cultivar intercropped at two spacings (9.0x13.6 and 18.0x13.6 m) in the coffee row ‒ either with African mahogany (Khaya ivorensis), teak (Tectona grandis), or pink cedar (Acrocarpus fraxinifolius). Three coffee rows were fixed between rows, totaling 13.6 m between the wooded rows. Productivity, sensory analysis (cup test), and content analysis of sensory attributes were evaluated in the 2017 and 2018 crop years. The treatments and years of harvest influenced productivity. The sensory analysis was positive for coffee intercropped with African mahogany and teak, in 2018. Sensory attributes and nuances are modified by the years of harvest. Arabica coffee plants intercropped with African mahogany show a superior productivity, regardless of the spacing between species, as well as a higher sensory quality in the 2018 harvest.

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“…Consumption and commercialization of coffee produced in Brazil holds a prominent position within the global economic scenario. In this context, numerous factors, such as origin and geographical designation (Ramos et al, 2016), forms of processing (Ribeiro et al, 2019;Ribeiro et al, 2016), specialty coffees and their blends (Paulino et al, 2019), and granulometric classification (Brighenti & Cirillo, 2019), have been researched as means to improve quality of coffee, aiming to expand the market and acquire new consumers.…”

Section: Introductionmentioning

confidence: 99%

An Index to Evaluate the Acceptance of Specialty Coffees in Consumer Groups

2020

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Numerous factors are related to the individual sensory perception of consumers, which makes it impossible to adapt a model that explains their behavior. In this context and given the scarcity of statistical indexes that evaluate preferences for specialty coffees, new statistical methods should be studied. To this end, our study aimed to create an index that measures the acceptance of specialty coffees. The index was built considering the fit of regression models as a function of principal component scores. Validation was done by significance tests, whose probabilities were obtained by bootstrapping, considering the main measures used in diagnosing outliers as weights, with application to real data from different consumer groups. The coffee varieties Acaia and Bourbon were discriminated in relation to altitude. In conclusion, the index was adequate for the analysis and characterization of specialty coffees grown at different altitudes.

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Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

Cited by 37 publications

References 33 publications

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Productivity and beverage sensory quality of arabica coffee intercropped with timber species

An Index to Evaluate the Acceptance of Specialty Coffees in Consumer Groups

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