&lt;b&gt;Quality of coffee cultivated in Campos Gerais, Minas Gerais

Silva, Polyanna Alves; Oliveira, Maria Goreti de Almeida; Coelho, Poliana de Oliveira; Silva, Juliana Aparecida Candido da

doi:10.4025/actascitechnol.v38i1.26445

Cited by 3 publications

(1 citation statement)

References 18 publications

(17 reference statements)

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“…The coffee quality may be defined as a set of physical, chemical, sensory, and safety attributes that meets the taste of consumers (Silva et al, 2016). Many factors can influence this quality, which is a determining factor for good acceptance of the product in both national and international markets.…”

Section: Introductionmentioning

confidence: 99%

Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

Carvalho,

Moreira,

Zuim

et al. 2023

Journal of Sensory Studies

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In order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared from healthy beans added with BGS, Check‐All‐That‐Apply methodology was applied. The addition of BGS did not negatively influence the acceptance of the beverages (p > .05) and HT could not be estimated. DT showed that consumers can detect sensory changes in beverages added from 10.25% BGS, but it does not influence their acceptance. We observed a predominance of terms related to weak and unappreciative in beverages added with lower concentration of BGS and terms related to common and appreciable for beverages added with intermediate and relatively high BGS concentration.Practical ApplicationsIn Brazil, coffee is the most appreciated beverage by the majority of the population. However, its price increased in the domestic market, and the purchasing power of the population decreased, what makes it difficult to consume superior quality coffees, such as Arabica healthy beans. Brazilian laws neither prohibit the use of BGS beans, nor limit their use. In this study, although it was able to detect differences between beverages prepared with concentrations of BGS in healthy beans and to trace a sensory profile of them, we could not estimate the HTs for the concentration of BGS in healthy beans. There was no difference on the acceptance of the beverage with 100% healthy beans and those with BGS. Therefore, the consumption of coffee is related to habits and to individual sensory quality, which aids the industry to offer coffee that can be accepted and with reduced cost to Brazilian consumer.

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Section: Introductionmentioning

confidence: 99%

Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

Carvalho,

Moreira,

Zuim

et al. 2023

Journal of Sensory Studies

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Investigation on application of fly ash and lime as alternative sustainable construction block material in Inoblock

Sadiah,

Ishak,

Ismail

2022

AIP Conference Proceedings

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Rock Powder Enhances Soil Nutrition and Coffee Quality in Agroforestry Systems

Medeiros,

Carvalho,

Gindri Ramos

et al. 2023

Sustainability

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The use of rock powders is an agricultural practice that facilitates the agroecological transition and autonomy of many farmers. These inputs should be used in conjunction with management systems that enhance the weathering of the minerals contained in the rocks. This study aimed to assess the impact of incorporating gneiss powder on soil quality and coffee cultivation within agroecological and organic frameworks, encompassing agroforestry systems (AFSs) as well as areas fully exposed to sunlight (FS). Comprehensive analyses, including chemical, microbiological, and physical assessments, were carried out on the soil. The study involved evaluating various parameters such as electrical conductivity, grain density, total titratable acidity, and pH of the exudates to gauge the coffee quality. Following a 24-month application of rock powder, noteworthy observations included increased soil moisture in agroforestry systems (AFSs), presumably attributable to enhanced nutrient availability (potassium, calcium, magnesium, copper, and zinc) derived from the gneiss powder. In addition, a higher level of CO2 was derived from microbial respiration than from soil production. Similarly, coffee beans presented lower electrical conductivity, higher density, and fewer defects in AFSs than fully exposed sun systems (FS). The total titratable acidity values remain consistent with the limits indicated in the literature for quality coffees; the pH values, however, were lower. The results suggest that the use of gneiss powder enhances soil microorganism activity and accelerates the biological weathering of minerals for coffee plantations in AFSs.

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<b>Quality of coffee cultivated in Campos Gerais, Minas Gerais

Cited by 3 publications

References 18 publications

Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

Investigation on application of fly ash and lime as alternative sustainable construction block material in Inoblock

Rock Powder Enhances Soil Nutrition and Coffee Quality in Agroforestry Systems

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