The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the ...final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis.
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Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation.
This work aimed at assessing 3-caffeoylquinic acid (chlorogenic acid) and caffeine contents and in vitro anti-inflammatory and antioxidant activities of nine genotypes of conilon coffee, one cultivar ...of Arabica and one of Robusta, with different degrees of maturation. All genotypes were harvested with three degrees of maturation (60%, 80%, and 100%), accounting 33 samples of green coffee beans. Metabolite contents were quantified by HPLC with a C18 reverse-phase column. Chromatograms were obtained by UV at 274 nm wavelength for caffeine and 325 nm for chlorogenic acid. Antioxidant activity was measured by FRAP, ABTS, and DPPH, and anti-inflammatory activity, by inhibition of production of NO, O2−, and IL-6 and TNF-α cytokines in macrophages culture stimulated with bacterial endotoxin (LPS). Cell viability was evaluated by MTT method. K-means clustering followed principal component analysis (PCA) to check for correlations. The results showed that the degree of maturation significantly affected the levels of chlorogenic acid and caffeine. For both chlorogenic acid and caffeine, all conilon genotypes had higher contents than Arabica coffee. The values found for chlorogenic acid in conilon coffees ranged from 9.1 to 11.7%, while in Arabica coffee it ranged from 8.7 to 9.2%. Among the 33 assessed coffees, C101, C105, and Robusta displayed the best antioxidant profiles, while the genotypes C303, C304, and C306 revealed strong anti-inflammatory responses, with O2− and IL-6 inhibitions close to 100%. Despite the absence of statistical correlation, it is known that the presence of both metabolites contributed to the activities, as chlorogenic acid presented high antioxidant and anti-inflammatory activities and caffeine, elevated anti-inflammatory activity.
Coffee outturn can be defined as the ratio between the harvested coffee and its respective processed grains. This character is greatly influenced by genotypic and environmental effects, and in ...breeding programs your analysis is costly and time-consuming. In this sense, the use of an outturn index to estimate coffee yield on experimental plots is a desirable measure aiming at reducing resources and time in postharvest evaluations. Thus, the present study aimed to evaluate the accuracy of the use of an outturn index equal to 4.0, in the estimation of Conilon coffee grains production. This index indicates that four kilograms of harvested fruit would be needed to obtain one kilogram of processed grains. Based on the average of 157 genotypes conducted in three trials and four harvests, we evaluated the relationship between harvested fruits and processed grains (FcBe), the observed (OGY), and the estimated grain yield per plant (EGY) based on FcBe equal to 4.0 (an outturn index). Descriptive statistics, adequation test for EGY, and the coincidence of occurrence of genotypes observations relating to the top 20% of all observations of OGY and EGY. In the estimation of grain yield in Conilon, the use of FcBe equal to 4.0 showed high precision in the average of the analyzed trials. However, further studies should be conducted to elucidate the effects of climate variables on the yield of Conilon coffee, especially in atypical crop years. Thus, the use of an outturn index becomes interesting in cases where the number of genotypes to be evaluated is very large and a screening of the promising ones is desirable.
The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes ...'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong, body, astringency, and coffee aftertaste were the most relevant in the characterization of the beverages of the studied C. canephora cultivars. Acidity is the attribute with the greatest impact on the overall quality of C. canephora brew. The coffee brews of the clones of 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' are classified as of traditional quality, but near the superior category.
Resumo: O objetivo deste trabalho foi apresentar uma descrição sensorial de bebidas de café conilon (Coffea canefora) produzidas a partir de genótipos desenvolvidos para o Estado do Espírito Santo. Foram avaliados os genótipos 'Diamante ES8112', 'ES8122' e 'Centenária ES8132'. Nove amostras oriundas de três clones (genótipos) de cada cultivar, procedentes de duas regiões distintas do estado, foram analisadas. Uma equipe de testadores para a avaliação sensorial de café foi treinada para a obtenção do perfil descritivo e a seleção de termos. As bebidas de café foram descritas como apresentando uma maior intensidade dos atributos fragrância do pó de café, aroma característico da bebida, corpo, sabor característico e sabor residual, e uma menor intensidade de amargor, acidez, adstringência e defeitos. Os termos amargor, forte, encorpado, adstringência e sabor residual característico de café foram os mais relevantes na caracterização das bebidas das cultivares de C. canephora estudadas. A acidez é o atributo com maior impacto sobre a qualidade global da bebida de C. canephora. As bebidas dos clones das cultivares 'Diamante', 'ES8122' e 'Centenária ES8132' classificam-se como na faixa de qualidade tradicional, porém próxima à categoria superior.
In Brazil, 'Coffea canephora' coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on 'C. canephora' cultivation at higher altitudes. ...Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different 'Coffea canephora' coffee genotypes, grown at 720 m altitude in the state of Espirito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitoria Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustao Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the 'C. canephora' coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of 'C. canephora' at high altitudes can be promising to obtain higher quality coffees from 'C. canephora' species.
•Genotypes 105 and 108 contained higher trigonelline, sugars and caffeine content.•PCA showed a grouping of the coffees according to the chemical composition.•The maturation affected the chemical and ...sensory profile of coffee beans.•Caffeoyl quinic acid was the main phenolic found in the samples.•Genotype Diamante 108 was classified as specialty coffee by sensory analyses.
The study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization.
Diterpenes in Coffea canephora Mori, André Luiz Buzzo; Kalschne, Daneysa Lahis; Ferrão, Maria Amélia Gava ...
Journal of food composition and analysis,
September 2016, 2016-09-00, Letnik:
52
Journal Article
Recenzirano
Odprti dostop
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•There was high variability in diterpenes levels in C. canephora cultivars.•Cafestol was the main diterpene in C. canephora cultivars.•Kahweol was absent in most cultivars of C. ...canephora.•16-O-methylcafestol level is not enough to correctly quantify C. canephora in blends.
The presence of diterpenes in coffee has received a great deal of attention in recent years, due to their physiological effects on human health. Some studies related to kahweol and cafestol contents in Coffea arabica are available in the literature; however, information on the impact of genetic variability on the profile of diterpenes in Coffea canephora is scarce. This work evaluates the contents of kahweol, cafestol and 16-O-methylcafestol in 15 genotypes of C. canephora. Coffees corresponded to three cultivars – Diamante ES8112, ES8122 ‘Jequitibá’ and Centenária ES8132 – with different fruit-ripening seasons (early, medium and late). Coffees were grown at two locations in the state of Espírito Santo, the largest C. canephora growing region in Brazil, resulting in 30 samples. Kahweol was absent in 70% of the samples and the highest content observed was 14.1mg 100g−1 in the Jequitibá cultivar. Cafestol was present in all samples and it was the main representative of the diterpene class, with contents varying from 152mg 100g−1 to 360mg 100g−1. Contents of 16-O-methylcafestol varied from 26.3mg 100g−1 to 132mg 100g−1. A significant difference among genotypes was observed, and there was an interaction between genotypes and growing site for the three diterpenes studied.
RESUMO O objetivo deste trabalho foi avaliar o comportamento de 54 clones de cafeeiro conilon oriundos do Programa de Melhoramento Genético do Incaper à ferrugem em condições controladas de ...temperatura e fotoperíodo. Utilizou-se o delineamento inteiramente casualizado com três repetições, sendo cada repetição composta por 16 discos de folha cada, acondicionados em gerbox e inoculados com 104 esporos.mL-1 de H. vastatrix. Os gerbox foram colocados sob ausência de luz e 22ºC por 48 horas e então em fotoperíodo de 12 horas até o término do experimento. Foram avaliados os componentes de resistência: período de incubação, período latente, incidência, porcentagem de discos com esporulação, número de esporos e severidade. Com base nos resultados verificou-se a formação de três grupos de genótipos de café conilon: Resistentes, Moderadamente Resistentes e Suscetíveis. No grupo Resistente foram alocados 19 genótipos, no grupo Moderadamente Resistente foram alocados 19 genótipos e no grupo Suscetível foram alocados 16 genótipos. Assim, com base nos resultados, conclui-se que há variação no nível de resistência dos genótipos de C. canephora à H. vastatrix. Tal informação subsidia os programas de melhoramento na seleção adequada de progênies de C. canephora quanto à resistência à ferrugem.
ABSTRACT The objective of this study was to evaluate the behavior of 54 conilon coffee clones from the Incaper Genetic Improvement Program to rust under controlled conditions of temperature and photoperiod. A completely randomized design with three replicates was used, and each replicate was composed of 16 leaf disks each, which were packed in gerboxes and inoculated with 104 spores.mL-1 H. vastatrix. The gerboxes were stored in the absence of light at 22ºC for 48 hours and subsequently at 12-hour photoperiod until the end of the experiment. The evaluated resistance components were: incubation period, latent period, incidence, percentage of disks with sporulation, number of spores and severity. Based on the results, three groups of conilon coffee genotypes were identified: Resistant, Moderately Resistant and Susceptible. To the Resistant group, 19 genotypes were allocated; to the Moderately Resistant group, 19 genotypes were allocated and to the Susceptible group 16 susceptible genotypes were allocated. Thus, results led to the conclusion that there is a variation in the resistance level of C. canephora genotypes to H. vastatrix. Such information subsidizes breeding programs in properly selecting C. canephora progenies for resistance to rust.
Parâmetros genéticos em café Conilon Ferrão, Romário Gava(Instituto Capixaba de Pesquisa Assistência Técnica e Extensão Rural); Cruz, Cosme Damião(Universidade Federal de Viçosa); Ferreira, Adésio(UFV Campus Rio Paranaíba) ...
Pesquisa Agropecuária Brasileira,
2008, 20080101, Letnik:
43, Številka:
1
Journal Article
Recenzirano
Odprti dostop
O objetivo deste trabalho foi avaliar a produtividade e obter as estimativas de parâmetros genéticos e não genéticos de 40 materiais genéticos do programa de melhoramento genético de café Conilon do ...Incaper, no Estado do Espírito Santo. Foram analisados dados de dois experimentos, nos municípios de Marilândia e Sooretama, ES, nas safras de 1996, 1997, 1998, 1999, 2000, 2001 e 2002, em que se avaliaram 16 características. Realizou-se, inicialmente, a análise de variância individual, por local em cada ano, com base na média de parcelas, em blocos ao acaso. Posteriormente foi feita a análise de variância conjunta. Os genótipos apresentaram grande variabilidade genética para a maioria das características avaliadas. Os elevados coeficientes de determinação genotípico e coeficientes de variação genéticos, associados às altas produtividades e à variabilidade genética indicam a possibilidade de obtenção de êxitos em programas de melhoramento genético para diferentes características avaliadas nos dois municípios.
The objective of this work was to evaluate the performance and to obtain the estimates of the genetic and nongenetic parameters in 40 genetic materials of the Conilon coffee breeding program conducted by Incaper, Espírito Santo State, Brazil. Two experiments were conducted in Marilândia and Sooretama counties, ES, in 1996, 1997, 1998, 1999, 2000, 2001 and 2002 crop seasons, and 16 characteristics were evaluated. Initially, the individual variance analysis was yearly accomplished for each locality, based on the average of the plots in a randomized block experimental design. Later, the combined variance analysis was performed. The genotypes showed high genetic variability on most evaluated traits. The high genotypic determination coefficients and the genetic variation coefficients associated to the high productivities and genetic variability indicate the possibility to obtain success in the genetic breeding programs for the different characteristics evaluated in both counties.
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially ...a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
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