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

Abstract

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.

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

“…Pulped coffee had the highest score for the body attribute ( Table 5 ). Besides, we can highlight that pulped coffee obtained higher scores for sensory traits and in high altitude environments, the behavior quality was better ( Table 5 ), as also found by Bote and Vos [ 77 ] and Barbosa et al [ 78 ] in univariate sensory analysis.…”

“…Pulped coffee had the highest score for the body attribute (Table 5). Besides, we can highlight that pulped coffee obtained higher scores for sensory traits and in high altitude environments, the behavior quality was better (Table 5), as also found by Bote and Vos [77] and Barbosa et al [78] in univariate sensory analysis. � Vegetative vigor was according to a score that ranged from 1 to 10; Fruits maturation cycle (AMC), Severity of cercosporiosis (Cer) and rust (Rust) were according to a score that ranged from 1 to 4; Fruits maturity uniformity (MU) was according to a score that ranged from 1 to 5; Mature fruit size (FS) was according to a score that ranged from 1 to 3; Defects was measured number of defective grains per 300g of sample; Sensory attributes scores were given, in the range of 0 to 10 points; Total score were given, in the range of 0 to 100 points.…”

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

“…In addition, there was a significant effect of genotypes for total score and, although the test was not able to group the means, TH genotypes tend to have higher values and it is possible to say that TH is at least of equal quality in comparison to Bourbons. Several authors, considering different cultivation conditions, also report the superiority 3,12 or at least similarity 6,43,44 of TH genotypes in terms of sensory evaluation compared to traditionally used cultivars, such as ‘Catuaí’, or references in quality, such as Bourbons 42 . This demonstrates that TH derivatives, commonly adopted as a source of rust resistance, can also contribute to the improvement of other phenotypes of interest, such as beverage quality.…”

“…This change in behavior has highlighted the concept of specialty coffees, which refer to coffees that have qualitative characteristics that positively distinguish them in terms of flavor, aroma, acidity, sweetness and body 2 . The more exotic and rare these sensations, the greater their appreciation in the market, which is reflected in gains for the producer, since specialty coffees can sell up to 50% more than commodity coffees 3,4 …”

Resistance of insecticide-treated coffee berries of different varieties to the penetration of Hypothenemus hampei (Coleoptera: Curculionidae: Scolytinae)

“…The disparity in H. hampei penetration time in different coffee varieties may be associated with the intrinsic genetic characteristics of each coffee variety. Genetic variability affects plant characteristics such as productivity and fruit maturation cycle (SANTIN et al, 2019), drink quality (BARBOSA et al 2019;LEMOS et al, 2020), produced secondary metabolites (BECERRA et al, 2019), and berry crown diameter (MACHADO et al, 2017).…”