Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

Gamonal, Liliana Estrella; Vallejos-Torres, Geomar; López, Luis Arévalo

doi:10.1590/0103-8478cr20160882

Cited by 20 publications

(14 citation statements)

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“…The genotype and postharvest processing interaction were significant for the sensory attributes fragrance/aroma, flavor, acidity, body mass, residual taste, general balance, and total scores. Coefficients of variation were lower than 4.2%, which indicates good experimental precision, and agreed with those carried out in comparable experiments using coffee (Silveira et al 2016, Gamonal et al 2017. Low values of coefficients of variation can be considered the primary indicator of the existence of homogeneity in the data (Gomes and Garcia 2002).…”

Section: Resultssupporting

confidence: 84%

Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

Barbosa

Oliveira

Rosado

et al. 2019

Crop Breed. Appl. Biotechnol.

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The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.

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Section: Resultssupporting

confidence: 84%

Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

Barbosa

Oliveira

Rosado

et al. 2019

Crop Breed. Appl. Biotechnol.

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“…The attributes clean cup, sweetness, and uniformity showed no variance and reached a maximum score (10 points) for all genotypes in different environments. Similar results were found by Gamonal et al [ 74 ], when evaluating four genotypes at different altitudes, despite finding variance, also found no significant differences for these same attributes. Thus, these sensory attributes were discarded from later analyzes to discriminate environments.…”

Section: Resultssupporting

confidence: 90%

Machine learning and statistics to qualify environments through multi-traits in Coffea arabica

et al. 2021

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Several factors such as genotype, environment, and post-harvest processing can affect the responses of important traits in the coffee production chain. Determining the influence of these factors is of great relevance, as they can be indicators of the characteristics of the coffee produced. The most efficient models choice to be applied should take into account the variety of information and the particularities of each biological material. This study was developed to evaluate statistical and machine learning models that would better discriminate environments through multi-traits of coffee genotypes and identify the main agronomic and beverage quality traits responsible for the variation of the environments. For that, 31 morpho-agronomic and post-harvest traits were evaluated, from field experiments installed in three municipalities in the Matas de Minas region, in the State of Minas Gerais, Brazil. Two types of post-harvest processing were evaluated: natural and pulped. The apparent error rate was estimated for each method. The Multilayer Perceptron and Radial Basis Function networks were able to discriminate the coffee samples in multi-environment more efficiently than the other methods, identifying differences in multi-traits responses according to the production sites and type of post-harvest processing. The local factors did not present specific traits that favored the severity of diseases and differentiated vegetative vigor. Sensory traits acidity and fragrance/aroma score also made little contribution to the discrimination process, indicating that acidity and fragrance/aroma are characteristic of coffee produced and all coffee samples evaluated are of the special type in the Mata of Minas region. The main traits responsible for the differentiation of production sites are plant height, fruit size, and bean production. The sensory trait "Body" is the main one to discriminate the form of post-harvest processing.

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“…The quality of the beverage is the product of the sum of the sensory attributes of the coffee beans, and this is correlated with the geographical area where the plants are grown , and all these factors give the product a unique identity that defines the final quality (Silva et al, 2015). Then, it can be considered that these plantations are areas with marked characteristics for the production (Gamonal et al, 2017), where special and high-quality coffees can be obtained.…”

Section: Resultsmentioning

confidence: 99%

Sensory profile of coffees of different cultivars, plant exposure and post-harvest

Ribeiro¹,

Carvalho²,

Cirillo³

et al. 2019

Afr. J. Agric. Res.

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The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obatã had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59.

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Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

Abstract: Avaliação sensorial de quatro cultivares de café (Coffea arabica L.), cultivadas em altitudes diferentes da região San Martín -Peru

Cited by 20 publications

References 1 publication

Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

Machine learning and statistics to qualify environments through multi-traits in Coffea arabica

Sensory profile of coffees of different cultivars, plant exposure and post-harvest

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