Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions

Figueiredo, Luísa Pereira; Borém, Flávio Meira; Ribeiro, Fabiana Carmanini; Giomo, Gerson Silva; Taveira, José Henrique da Silva; Malta, Marcelo Ribeiro

doi:10.5897/ajar2015.9697

Cited by 60 publications

(32 citation statements)

References 23 publications

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“…This fact was not observed by Figueiredo et al (2015) and Jham et al (Jham et al, 2008) in studies with C. arabica cultivars. However, Martín et al (2001) could distinguish genotypes of C. arabica and C. canephora through the content of the fatty acids.…”

Section: Resultsmentioning

confidence: 70%

“…(Figure 1, Table 2). Figueiredo et al (2015) report in their studies that the palmitic, stearic, arachidic and elaidic fatty acids show correlation with the sensorial attributes of the Bourbon coffee, as being that the first pair correlated better with coffee with higher sensorial grades and the second pair with the coffee with lower grades. The authors suggest that such fatty acids can be possible distinguishers of the coffee quality.…”

Section: Principal Component Analysismentioning

confidence: 99%

“…linolenic and arachidic acids in the quality of the coffee and also in the differentiation of environments (Bertrand et al, 2008;Figueiredo et al, 2015;Jham et al, 2008;Vilarreal et al, 2009). …”

mentioning

confidence: 99%

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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: Resultsmentioning

confidence: 70%

Section: Principal Component Analysismentioning

confidence: 99%

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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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“…Fatty acids can contribute to subtle and pleasant scores of flavor and are the main compounds responsible for texture and mouthfeel of the coffee drinks (Oestreich-Janzen, 2010). Corroborating with the present study, Figueiredo et al (2015) could correlate the contents of four fatty acid (C20:0, C18:1t, C18:0 and C14:0) with the sensory characteristics of specialty coffees, and Fassio (2014) also observed negative correlation between linoleic acid (C18:2) and the sensory attributes of plant varieties of Arabica coffee.…”

Section: Pca Of the Sensory Attributes And The Fatty Acids For Pulpedmentioning

confidence: 55%

“…The average values in g 100 g -1 , minimum and maximum, obtained for the seven fatty acids found in this study for pulped: C14:0 (1.59-4.81), C16:0 (38.36-40.74) C18:0 (4.31-6.71), C18:1 (5.97-8.18), C18:2 (50.20-56.51), C18:3 (0.99-1.27), C20:2 (1.27-2.18), and to natural: C14:0 (2.36-5.43), C16:0 (37.9-40.51), C18:0 (4.81-6.72), C18:1 (6.67-8.12), C18:2 (48.31-54.39), C18:3 (0.91-1.48), C20:2 (1.39-2.55), are situated in the range expected for raw beans of Arabica coffee (Martin et al, 2001;Figueiredo et al, 2015;Bertrand et al, 2008).…”

Section: Pca Of the Sensory Attributes And The Fatty Acids For Pulpedmentioning

confidence: 99%

Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

Fassio¹,

Malta²,

Liska³

et al. 2017

JAS

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The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of the grains. Twenty samples of Arabica coffee were assessed (10 Natural and 10 Pulped), as the sensory profile (Cup of Excellence) and sucrose content, bioactive compounds and fatty acids of raw beans. The processed pulped coffees stood out as the final scores. The attributes sweetness, acidity and flavor were important for the distinction of the pulped coffees, while natural coffees the determining attributes were body and acidity. The bioactive compounds and sucrose showed positive and negative correlation with the sensory attributes, respectively. The acids C14:0, C18:2 and C18:3, were relevant to the sensory distinction of natural coffees. The acids C18:0 and C20:2 showed positive correlation, and acids C18:2 and C18:3, negative, with the sensory attributes of the pulped coffees. The specialty coffees of the region of Matas de Minas feature distinct sensory profiles and it is possible to correlate them with the chemical composition of the grains.

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Sensory quality characterization and selection from a Coffea arabica germplasm collection in Brazil

Nadaleti¹,

Abrahão

Andrade

et al. 2022

Euphytica

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Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions

Cited by 60 publications

References 23 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

Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

Sensory quality characterization and selection from a Coffea arabica germplasm collection in Brazil

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