Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees

Malta, Marcelo Ribeiro; Fassio, Larissa de Oliveira; Liska, Gilberto Rodrigues; Carvalho, Gladyston Rodrigues; Pereira, Antônio Alves; Botelho, César Elias; Ferraz, Vanny Perpétua; Silva, Ackson Dimas; Pedrosa, Adriene Woods; Alvaro, Laisa Nayara; Pereira, Rosemary Gualberto Fonseca Alvarenga

doi:10.1016/j.foodres.2020.109219

Cited by 20 publications

(21 citation statements)

References 29 publications

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“…The beverage quality of the coffee is dependent to the intrinsic quality of the coffee beans (Figueiredo et al, 2013), which is expressed by the chemical composition originated from the interaction between genotype x environment x processing (Borém et al, 2016;Fassio et al, 2019a;Malta et al, 2020). These compounds will, after roasting, develop the characteristic aroma and flavor of the beverage, in addition to other important sensory attributes such as body, acidity and sweetness (Figueiredo et al, 2015;Borém et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The genetic component has an important influence on the determination of flavor and aroma of coffee. C. arabica species is the one with the greatest potential to produce coffee of superior quality within the Coffea genus (Teressa et al, 2010;Tessema et al, 2011;Fassio et al, 2019a;Malta et al, 2020). C. arabica is originally from Ethiopia and has been propagated and disseminated worldwide from a small number of plants, which has led to a narrow genetic basis within Arabica coffee cultivars (Scholz et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees

Malta¹,

Oliveira

Liska

et al. 2021

Front. Sustain. Food Syst.

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This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust. Coffees were sent to wet processing to obtain fully washed coffee. After processing and drying the coffees were subjected to cup quality analysis according to the methodology of the Association of Special Coffees (SCA). To characterize and discriminate the genealogical groups the data were submitted to chemometric analysis, Principal Component Method (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA). The PCA was effective in presenting an overview of the data, demonstrating the variables that most contributed to the analysis response. However, the PCA was not efficient to group genotypes according to their genealogical origin, based on chemometric data, as it is an unsupervised analysis. Even though most of the samples were classified correctly, the PLS-DA model created has not yet managed to correctly classify the genotypes of the Paraíso germplasm group. The C. arabica elite genotypes evaluated have the potential to produce special coffees, especially on the genotypes Paraíso 2, H493-1-2-10 and UFV-7158 with scores equal to or above 90 points.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees

Malta¹,

Oliveira

Liska

et al. 2021

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

show abstract

“…It is worth mentioning that the heterogeneity between the observations may be the result of uncontrollable factors, such as, for example, genetics, fatigue, unwillingness to carry out all tests and differences between the abilities of consumers, as well as external causes such as, for example, the geographical origin of a particular product whose qualities or characteristics are due exclusively or essentially to the geographical environment, including natural and chemical factors, which, among others, mention variations in chemical composition due to the genetic variability between cultivars that influence the sensory quality of coffees [7][8][9][10][11][12].…”

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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“…Coffee quality is defined as a set of physical, chemical, sensory and hygienic–sanitary attributes that provide pleasure and security to its consumers; it is a complex characteristic that can be evaluated at different levels, including the chemical composition and integrity of the beans, their physical classification, in addition to sensory analysis 5–8 …”

Section: Introductionmentioning

confidence: 99%

“…Various factors involved in the coffee production process, harvest and post‐harvest, storage and beverage preparation, can interact with each other and influence different quality aspects, altering the final perception 9 . Numerous studies have shown the great influence of the adoption of different genotypes on coffee quality, besides environmental conditions, such as altitude and climate, management practices such as fruit shading and thinning, type of post‐harvest processing as well as the interaction between these factors 6,8,10 …”

Section: Introductionmentioning

confidence: 99%

Genetic and chemical control of coffee rust (Hemileia vastatrixBerk et Br.): impacts on coffee (Coffea arabicaL.) quality

et al. 2020

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BACKGROUND The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSIONS Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. © 2020 Society of Chemical Industry

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Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees

Cited by 20 publications

References 29 publications

Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees

Selection of Elite Genotypes of Coffee arabica L. to Produce Specialty Coffees

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

Genetic and chemical control of coffee rust (Hemileia vastatrixBerk et Br.): impacts on coffee (Coffea arabicaL.) quality

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