The production site's position and altitude are the primary variables that influenced the coffee quality. The study area has micro-regions with grades ranging from 80 to 94. These areas have the potential for producing specialty coffees. © 2015 Society of Chemical Industry.

RESUMOSubmetido em 16/12/2015 e aprovado em 05/05/2016. 1 Este trabalho é parte da dissertação de mestrado da primeira autora. 2 Universidade Federal de Viçosa, Departamento de Fitotecnia, Viçosa, Minas Gerais, Brasil. dssalice@gmail.com; laercio.silva@ufv.br; aracycamilla@hotmail.com; neysakiyama@gmail.com; 3 Embrapa Café, Brasília, Distrito Federal, Brasil. williams Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x > 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas. Keywords Análise sensorial dos cafés especiais da região das Matas de Minas cultivados em diferentes condições ambientaisOs cafés especiais podem ser diferenciados por diversas formas, incluindo as condições ambientais em que são produzidos e a composição sensorial da bebida. Objetivou-se avaliar neste trabalho o efeito dos fatores altitude, face de exposição solar e cor do fruto nos atributos sensoriais dos cafés da região das Matas de Minas. Nas lavouras, pontos amostrais foram georreferenciados em quatro extratos de altitude (< 700 m; 700 < x > 825 m, 825 < x < 950 m e > 950 m); duas cores de fruto da variedade Catuaí (amarelo e vermelho); e duas faces de exposição solar (Noroeste e Sudeste ). Foram utilizados cafés no estádio "cereja", que foram beneficiados e submetidos à análise sensorial. Foram avaliados os atributos sensoriais percepção geral, bebida limpa, balanço, retrogosto, doçura, acidez, corpo e sabor, compondo assim o escore final. As notas foram submetidas à ANOVA e as médias comparadas pelo teste de Tukey (p < 0,05). Do ponto de vista sensorial, os frutos de café de ambas as cores se mostram semelhantes, assim como os cafés localizados em ambas as faces quando esses fatores foram analisados isoladamente. Entretanto, em ...

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O objetivo deste trabalho foi analisar, comparativamente, o desempenho dos produtores de café do Cerrado mineiro e do sudoeste do estado, de acordo com o retorno obtido e o nível de risco. Dadas as opções estratégicas adotadas nessas duas regiões, a diferenciação e os custos foram enfatizados. As margens e os potenciais de perda dos dois grupos de cafeicultores foram mensurados, o que permitiu apresentar uma relação entre risco e retorno. Os retornos foram estimados por um índice que relaciona custos e preços - margem operacional -, e a análise de riscos foi realizada a partir das estimativas do Value at Risk. Os resultados indicaram que os produtores do Cerrado, além de terem obtido melhores retornos, apresentaram menores perdas potencias que os do sudoeste. Os resultados favoráveis aos cafeicultores do Cerrado foram relacionados às diferenças dos custos produtivos e da qualidade do café. Incrementos na qualidade do produto e melhorias na gestão do processo produtivo foram os aspectos considerados relevantes para melhorar o desempenho do produtor do sudoeste. Já em relação à cafeicultura do Cerrado, destacou-se a importância de manter os esforços ligados à diferenciação e à produtividade.
This paper aimed to analyze the comparative performance from the Minas Gerais "Cerrado" coffee producers and the south-western conventional coffee producers, according to the returns and the risk level. Differentiation and costs were emphasized because they were the strategic options adopted by the grower in these two regions The margins and potential loss of these two producer groups were measured, in a way that a relation between risks and returns could be presented. The returns were estimated by an index that relates costs and prices - operational margin -, and risk analysis was conducted based on Value at Risk estimates. The results indicated that, besides obtaining better returns, the Minas Gerais "Cerrado" producers had smaller loss potential than those from the south-west. The favorable results obtained by the Minas Gerais "Cerrado" coffee producers were related to the differences in productive costs and coffee quality. Improved product quality and productive management were the most relevant aspects found to enhance the performance of the south-western coffee producer. As for the "Cerrado" coffee production, the importance of maintaining the efforts related to differentiation and to the productivity was pointed out

A flow-injection (FI) spectrophotometric procedure exploiting merging zones is proposed for the determination of azithromycin in pharmaceutical formulations. The method is based on the reaction of azithromycin with tetrachloro-pbenzoquinone (p-chloranil) accelerated by hydrogen peroxide and conducted in a methanol medium, producing a purplered color compound (lmax = 540 nm). The FI system and the experimental conditions were optimized using a multivariate method. Beer's law is obeyed in a concentration range of 50 -1600 mg mL -1 with an excellent correlation coefficient (r = 0.9998). The detection limit and the quantification limit were 6.6 and 22.1 mg mL -1 , respectively. No interference was observed from the common excipients, and the recoveries were within 98.6 to 100.4%. The procedure was applied to the determination of azithromycin in pharmaceuticals with a high sampling rate (65 samples h -1 ). The results obtained by the proposed method were in good agreement with those obtained by the comparative method at 95% confidence level.