13 documents found, page 1 of 2
CHEMICAL AND SENSORY CHARACTERISTICS IN THE SELECTION OF BOURBON GENOTYPES
Ferreira, Andre Dominghetti; Abrahão, Juliana Costa de Rezende; Carvalho, Gladyston Rodrigues; de Carvalho, Alex Mendonça [UNESP]Made available in DSpace on 2022-04-28T19:50:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-12; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG); The evaluation of coffee quality in Brazil for commercialization is conducted mainly through sensory analysis, also known as the cup test, in which professional taster...
Características físico-químicas de cultivares de macieiras pouco exigentes em frio
Oliveira, Dili Luiza de; Alvarenga, Ângelo Albérico; Gonçalves, Emerson Dias; Malta, Marcelo RibeiroO sul do Brasil é a região brasileira com mais tradição na produção de maçãs. Contudo, novos cultivares menos exigentes em frio estão viabilizando os cultivos em outras regiões do Brasil, como no Estado de Minas Gerais, onde a cultura encontra-se em franca expansão. Os atributos físico-químicos dos frutos são importantes, tanto para a industrialização, quanto para o consumo dos frutos in natura. Neste sentido, ...
Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in di...
Figueiredo, Luisa Pereira; Borém, Flávio Meira; Ribeiro, Fabiana Carmanini; Giomo, Gerson Silva; Malta, Marcelo Ribeiro; Taveira, José Henrique da SilvaGiven the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, bes...
Post-harvest operations and physicochemical and sensory quality of coffees
Clemente, Aline Consolação Sampaio; Cirillo, Marcelo Angelo; Malta, Marcelo Ribeiro; Caixeta, Franciele; Pereira, Cristiane CarvalhoThe effects of post-harvest processing and drying operations and storage conditions are relevant factors for consideration in assessing coffee quality. In this respect, depending on the processing and drying conditions, coffee beans may undergo changes in their physicochemical composition, with a direct affect on beverage quality and, consequently, sensory assessment. Univariate statistical techniques are usual...
Changes in the coffee grain color related to the post-harvest operations
Abreu, Giselle Figueiredo; Pereira, Cristiane Carvalho; Malta, Marcelo Ribeiro; Clemente, Aline Consolação Sampaio; Coelho, Luis Filipe SerafimThe color evaluation of coffee grains becomes important as atypically colored coffee or different levels of whiteness will receive lower price on the market. In addition to commercial impairment, changes in color are indicative of the occurrence of oxidative processes and biochemical damage, which can alter the flavor and aroma precursors of the grains, resulting in lower beverage quality. Thus, the aim of this...
Selection of clones robusta coffee with production potential in area of Zona da...
Silva, Felipe Lopes da; Rezende, Juliana Costa de; Rodrigues, Fernanda Cupertino; Soles, Leila Caroline Toledo Cortez; Pereira, Vanessa VitorianoThe objective was to select superior clones as agronomic traits and caffeine content of the grains of Coffea canephora through appropriate biometric procedures, to compose a base population to growing in Minas Gerais state conditions. Thus, we evaluated 69 clones of C. canephora var. kouilouensis and 46 clones from C. canephora var. robusta, belonging to the Germplasm Bank of Epamig/UFV. The populations under s...
Quality of coffee seeds after retardment of post-harvest processing
Caixeta, Ivan Franco; Guimarães, Renato Mendes; Malta, Marcelo RibeiroThe routine procedure of coffee seed production is based on the pulping of fruits immediately after the harvest of the cherry fruit to prevent fermentation and possible damage to the seed quality. However there are arguments of testers of natural special coffees (with husk during the drying up), that this procedure leads to full-bodied, sweet beverage, withmoderate acidity. The present study was conducted with ...
Evaluation of the chemical and sensory characteristics of Coffea canephora Pier...
Ribeiro, Bruno Batista; Mendonça, Luciana Maria Vieira Lopes; Assis, Gleice Aparecida; Mendonça, José Marcos Angélico; Malta, Marcelo RibeiroThe coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. Th...
CHANGES IN QUALITY OF COFFEE SUBMITTED TO DIFFERENT FORMS OF PROCESSING AND DRYING
Malta, Marcelo Ribeiro; Rosa, Sttela Dellyzete Veiga Franco da; Lima, Priscilla Magalhães; Fassio, Larissa de Oliveira; Santos, Juliano BatistaRecent research has indicated various changes in coffee grains resulting from processing and drying. Therefore, the purpose of this study was to verify the effect of slow drying and rapid drying on some biochemical and physiological parameters of coffee grains and on quality of the beverage. Coffee beans of the cultivar Catuaí Vermelho IAC 144 were collected and subjected to three forms of processing, natural, ...
Evaluation of non-volatile compounds in different cultivars of coffee cultivate...
Malta, Marcelo Ribeiro; Chagas, Sílvio Júlio de RezendeThis research was conducted to evaluate trigonelline, chlorogenic acids (5-CQA) and caffeine contents in grains of different cultivars of coffee (Coffea arabica L). The cultivars were colleted at the Experimental Farm of the EPAMIG-Lavras, Minas Gerais state, during 2005/2006. The experimental design was completely randomized with eight cultivars of coffee: Oeiras MG 6851, Acaiá Cerrado MG 1474, Catuaí Vermelho...