Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional

Borém, Flávio Meira; Nobre, Gilberto Westin; Fernandes, Simone Miranda; Pereira, Rosemary Gualberto Fonseca Alvarenga; Oliveira, Pedro Damasceno de

doi:10.1590/s1413-70542008000600007

Cited by 18 publications

(18 citation statements)

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“…Studies have revealed that coffee membranes get damaged at a moisture level of 20% to 30% (w.b.) at temperatures of 60 °C or higher (Borem et al., , , ). Thus, a high drying temperature at the start of the drying process followed by a low range of temperature can be a promising way to maintain coffee quality.…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

“…The 60/40 °C treatment (initially 60 °C followed by 40 °C) via hot air shows better results, with lower values for germination, emergence, root protrusion, ESI, and open cotyledonary conditions for natural and washed coffee (Taveira et al., ). This intermediate drying rate also favors the accumulation of high‐molecular‐weight sugars and reducing sugars (Borem et al., , ; Marques et al., ). Coffee layer thickness also matters to the final raw, cup, and total quality of coffee.…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

“…Furthermore, the free oxygen availability in jute storage systems increases respiration and metabolic activity which result in the production of byproducts that generate earthy, jute‐like and woody aroma defects. To overcome this issue, some authors (Borem, Nobre, Fernandes, Pereira, & Oliveira, ; Nobre, Borem, Fernandes, & Pereira, ) put forward the idea of storing coffee beans under controlled/altered atmospheric conditions in impermeable packaging, and they concluded it is a viable way of preserving the quality of coffee. An impermeable packaging system is called hermetic packaging/hermetic storage and is of 3 kinds: (a) organic‐hermetic storage, (b) vacuum‐hermetic fumigation, and (c) gas‐hermetic fumigation.…”

Section: Storagementioning

confidence: 99%

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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Section: Postharvest Processing Systemsmentioning

confidence: 99%

Section: Postharvest Processing Systemsmentioning

confidence: 99%

Section: Storagementioning

confidence: 99%

See 1 more Smart Citation

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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show abstract

“…However, because of the elevated cost, this method has not been viable for many producers (Borém et al, 2008). However, because of the elevated cost, this method has not been viable for many producers (Borém et al, 2008).…”

Section: Effects Of Production and Processingmentioning

confidence: 99%

Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee

Komes

Vojvodić

2014

Processing and Impact on Antioxidants in Beverages

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“…As diferenças na composição química e características dos grãos de café beneficiado, contribuem para que os mesmos, quando submetidos ao processo de torração forneçam bebidas com características sensoriais diferenciadas (BORÉM et al, 2008). As diversas reações pirolíticas que ocorrem durante a torração resultam na degradação, formação e volatilização de vários compostos químicos.…”

Section: Introductionunclassified

Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração

et al. 2009

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RESUMOO processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da composição química dos grãos e do tempo e temperatura utilizados na execução do mesmo. Este processo promove a degradação, formação e volatilização de vários compostos. Comercialmente, existem cafés torrados e moídos em diferentes pontos de torração, os quais originam bebidas com diferentes propriedades sensoriais e nutricionais. Os compostos trigonelina, ácidos clorogênicos e cafeína interferem no sabor e aroma do café. A trigonelina e os ácidos clorogênicos vêm sendo estudados também quanto ao aspecto nutricional, uma vez que esses compostos possuem ação benéfica à saúde. Esses compostos são solúveis em água quente, portanto, estarão presentes na bebida em função da sua estabilidade no processo de torração. Conduziu-se este trabalho, com o objetivo de avaliar as concentrações dos compostos trigonelina, ácidos clorogênicos e cafeína em cafés da espécie Coffea arabica L. classificados como bebida mole, dura e rio submetidos a três pontos de torração: claro, médio e escuro. As torrações mais acentuadas promoveram uma maior degradação de trigonelina e ácido 5-cafeoilquínico, enquanto que a torração clara promoveu degradação apenas para o ácido clorogênico, não interferindo nas concentrações de trigonelina. A degradação da cafeína não ocorreu em nenhum ponto de torração.Termos para indexação: CLAE, torração, trigonelina, ácidos clorogênicos, cafeína. ABSTRACTThe roasting process of coffee induces sensorial, chemical and physical alterations in the raw material. The type and intensity of the process depend mainly on the chemical composition of the grains and on the time and temperature used. This process promotes the degradation, formation and volatilisation of several compounds. There are roast and ground coffees submitted to different roasting conditions available in the market, which give origin to beverages with different sensorial and nutritional properties. The compounds trigonelline, chlorogenic acids and caffeine interfere with the flavor of the coffee. The trigonelline and the chlorogenic acids were studied considering their nutritional aspect as well, since these compounds and"or their degradation products have a beneficial action to our health. These compounds are soluble in hot water therefore they will be present in the beverage depending on their stability through the roasting process. The aim of this work was to asses the concentrations of trigonelline, chlorogenic acids and caffeine in coffees of the species Coffea arabica, classified as soft, hard, and rio which were submitted to three roasting degrees: light, medium, and dark. The most intense roasting process generated a greater degradation of trigonelline and 5-caffeoilquinic (5-CQA) while the light roasting caused degradation just of the chlorogenic acid, not interfering with the trigonelline concentrations. Caffeine was not degraded at any roasting degree.

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Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional

Cited by 18 publications

References 0 publications

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee

Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração

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