Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential
In the western part of Venezuela, producing arabica coffee around the town of Biscucuy is traditional. The production area is located in the Andean piedmont, on the municipality of Sucre, in the state of Portuguesa. A development plan was set up by the municipality of Sucre to improve the agronomic practices and the quality of coffees with the aim of a better valorisation. The purpose of this study is to get a first insight in the aroma potential of these coffees, quite unknown in the coffee world till now. This study shows that coffees from Biscucuy area may have a good sensorial potential. The variability of the cultivars seems to involve differences in the sensorial profiles much more important than the variability due to the altitude or location.
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dig-cirad-fr-5708822023-03-24T13:48:25Z http://agritrop.cirad.fr/570882/ http://agritrop.cirad.fr/570882/ Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential. Aguilar Philip, Ribeyre Fabienne, Berthiot Laurent, Bastide Philippe, Lopez M.A.. 2013. In : Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012 = Actes du 24ème Colloque scientifique international sur le café, San José, Costa Rica, 12-16 novembre 2012. ASIC. Paris : ASIC, 306-311. ISBN 978-2-900212-23-3 International Conference on Coffee Science. 24, San José, Costa Rica, 12 Novembre 2012/16 Novembre 2012. Researchers Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential Aguilar, Philip Ribeyre, Fabienne Berthiot, Laurent Bastide, Philippe Lopez, M.A. eng 2013 ASIC Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012 Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes In the western part of Venezuela, producing arabica coffee around the town of Biscucuy is traditional. The production area is located in the Andean piedmont, on the municipality of Sucre, in the state of Portuguesa. A development plan was set up by the municipality of Sucre to improve the agronomic practices and the quality of coffees with the aim of a better valorisation. The purpose of this study is to get a first insight in the aroma potential of these coffees, quite unknown in the coffee world till now. This study shows that coffees from Biscucuy area may have a good sensorial potential. The variability of the cultivars seems to involve differences in the sensorial profiles much more important than the variability due to the altitude or location. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/570882/1/document_570882.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=216628 |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Aguilar, Philip Ribeyre, Fabienne Berthiot, Laurent Bastide, Philippe Lopez, M.A. Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
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In the western part of Venezuela, producing arabica coffee around the town of Biscucuy is traditional. The production area is located in the Andean piedmont, on the municipality of Sucre, in the state of Portuguesa. A development plan was set up by the municipality of Sucre to improve the agronomic practices and the quality of coffees with the aim of a better valorisation. The purpose of this study is to get a first insight in the aroma potential of these coffees, quite unknown in the coffee world till now. This study shows that coffees from Biscucuy area may have a good sensorial potential. The variability of the cultivars seems to involve differences in the sensorial profiles much more important than the variability due to the altitude or location. |
format |
conference_item |
topic_facet |
Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes |
author |
Aguilar, Philip Ribeyre, Fabienne Berthiot, Laurent Bastide, Philippe Lopez, M.A. |
author_facet |
Aguilar, Philip Ribeyre, Fabienne Berthiot, Laurent Bastide, Philippe Lopez, M.A. |
author_sort |
Aguilar, Philip |
title |
Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
title_short |
Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
title_full |
Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
title_fullStr |
Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
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Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential |
title_sort |
venezuelan coffee from biscucuy: the first sensorial evaluation of its aroma potential |
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ASIC |
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http://agritrop.cirad.fr/570882/ http://agritrop.cirad.fr/570882/1/document_570882.pdf |
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