Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

Fassio, Larissa de Oliveira; Malta, Marcelo Ribeiro; Carvalho, Gladyston Rodrigues; Liska, Gilberto Rodrigues; Lima, Priscilla Magalhães de; Pimenta, Carlos José

doi:10.3390/beverages2010001

Cited by 29 publications

(16 citation statements)

References 10 publications

(17 reference statements)

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“…The coffee are defined as intermediaries in the present study, performed in higher number (coffee allocated in group III), and with greater proximity between the points for the chemical compounds studied. This fact demonstrates the possibility of cultivars arising from crosses show to have more variability in chemistry, a fact also observed by Fassio et al (2016) when evaluating the caffeine, 5-AQC and trigonelline compounds in cultivars resistant to rust.…”

Section: Principal Component Analysissupporting

confidence: 58%

Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Fassio¹,

Malta²,

Carvalho³

et al. 2017

JAS

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The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant coffee cultivars to leaf rust for the production of specialty coffee and correlate them with the profile of fatty acids present on raw grains, enabling the distinction of cultivars in two environments of Minas Gerais. For this purpose, seven cultivars of Coffea arabica resistance to leaf rust were evaluated and two susceptible cultivars, in two growing environments: Lavras, in the South of Minas Gerais and Patrocínio, in the Cerrado of Minas Gerais. The C16:0, C16:1, C18:0, C18:1, C18:2 ω-6, C18:3 ω-3 fatty acids common in coffee grains, were identified in the cultivars. The presence of an acid uncommon in coffee grains, the gamma linolenic acid (C18:3 ω-6, GLA) was also detected. The palmitic and alpha linolenic fatty acids presented correlation with the sensorial quality of the drink. The linoleic, palmitic, alpha linolenic and gamma linolenic fatty acids were capable to differentiate the Patrocinio and Lavras environments. The profile of the fatty acids permitted differentiate the leaf rust resistant cultivars, the environments as also the interaction between these two matters related to the sensorial quality.

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Section: Principal Component Analysissupporting

confidence: 58%

Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Fassio¹,

Malta²,

Carvalho³

et al. 2017

JAS

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“…Three of the reviewed articles examined coffee cultivar selection as a potential management practice for climate adaptation as well as effects on sensory attributes (Van Der Vossen, 2009) and secondary metabolites (Bertrand et al, 2003;de Oliveira Fassio et al, 2016). One article found enhanced coffee sensory attributes in cultivars derived from Timor Hybrid crosses that are climate-resilient and disease resistant compared to the control cultivars (Van Der Vossen, 2009).…”

Section: Type Of Cultivarmentioning

confidence: 99%

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

et al. 2021

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Climate change is impacting crop performance and agricultural systems around the world with implications for farmers and consumers. We carried out a systematic review to synthesize evidence regarding the effects of environmental factors associated with climate change and management conditions associated with climate adaptation on the crop quality of a culturally-relevant perennial crop, coffee (Coffea arabica and Coffea canephora). Seventy-three articles were identified that addressed the study's research question including 42 articles on environmental factors, 20 articles on management conditions, and 11 articles on both. While variation was found between studies, findings highlight that coffee quality is vulnerable to changes in light exposure, altitude, water stress, temperature, carbon dioxide, and nutrient management. Both increases as well as decreases were found in secondary metabolites and sensory attributes that determine coffee quality in response to shifts in environmental and management conditions. The most consistent evidence identified through this systematic review includes the following two trends: (1) increased altitude is associated with improved sensory attributes of coffee and; (2) increased light exposure is associated with decreased sensory attributes of coffee. Research gaps were found regarding the effects of shifts in carbon dioxide, water stress, and temperature on the directionality (increase, decrease, or non-linear) of coffee quality and how this varies with location, elevation, and management conditions. This systematic review further identified the following research needs: (1) long-term studies that examine the interactive effects of multiple environmental factors and management conditions on coffee quality; (2) studies that examine the interaction between sensory attributes and secondary metabolites that determine coffee quality and; (3) studies on the feasibility of various climate-adaptation strategies for mitigating the effects of climate change on coffee quality. Evidence-based innovations are needed to mitigate climate impacts on coffee quality toward enhanced sustainability and resilience of the coffee sector from farm to cup.

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“…Faced with this situation, it becomes plausible to admit that a sensory analysis, applied to a group of trained consumers, being able to discriminate small differences between the samples, the results provided by the evaluations will show little variation [1]. Therefore, a sensory experiment carried out with this group shows a greater agreement with the procedures standardized by [2], since the objective assessments would be more homogeneous for the perception of uniformity, sweetness, defects, among others, mentioned by [3,4].…”

Section: Introductionmentioning

confidence: 99%

Intensive Computational Method Applied for Assessing Specialty Coffees by Trained and Untrained Consumers

Liska¹,

Beijo²,

Cirillo³

et al. 2021

Recent Advances in Numerical Simulations

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The sensory analysis of coffees assumes that a sensory panel is formed by tasters trained according to the recommendations of the American Specialty Coffee Association. However, the choice that routinely determines the preference of a coffee is made through experimentation with consumers, in which, for the most part, they have no specific ability in relation to sensory characteristics. Considering that untrained consumers or those with basic knowledge regarding the quality of specialty coffees have little ability to discriminate between different sensory attributes, it is reasonable to admit the highest score given by a taster. Given this fact, probabilistic studies considering appropriate probability distributions are necessary. To access the uncertainty inherent in the notes given by the tasters, resampling methods such as Monte Carlo’s can be considered and when there is no knowledge about the distribution of a given statistic, p-Bootstrap confidence intervals become a viable alternative. This text will bring considerations about the use of the non-parametric resampling method by Bootstrap with application in sensory analysis, using probability distributions related to the maximum scores of tasters and accessing the most frequent region (mode) through computational resampling methods.

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Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

Cited by 29 publications

References 10 publications

Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

Intensive Computational Method Applied for Assessing Specialty Coffees by Trained and Untrained Consumers

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