Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
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.
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Pesquisa Agropecuaria Brasileira
2018
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rev-pab-br-article-251002018-11-07T14:18:37Z Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil Perfil sensorial de bebidas de café conilon do Estado do Espírito Santo Mori, André Luiz Buzzo Garcia, Aline de Oliveira Ferrão, Maria Amélia Gava Fonseca, Aymbiré Francisco Almeida da Ferrão, Romário Gava Benassi, Marta de Toledo Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; sensory analysis Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; análise sensorial 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. 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. Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira Instituto Agronômico do Paraná (Iapar) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 2018-11-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://seer.sct.embrapa.br/index.php/pab/article/view/25100 Pesquisa Agropecuaria Brasileira; v.53, n.9, set. 2018; 1061-1069 Pesquisa Agropecuária Brasileira; v.53, n.9, set. 2018; 1061-1069 1678-3921 0100-104x eng https://seer.sct.embrapa.br/index.php/pab/article/view/25100/14278 https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/25100/16895 Direitos autorais 2018 Pesquisa Agropecuária Brasileira |
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Mori, André Luiz Buzzo Garcia, Aline de Oliveira Ferrão, Maria Amélia Gava Fonseca, Aymbiré Francisco Almeida da Ferrão, Romário Gava Benassi, Marta de Toledo |
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Mori, André Luiz Buzzo Garcia, Aline de Oliveira Ferrão, Maria Amélia Gava Fonseca, Aymbiré Francisco Almeida da Ferrão, Romário Gava Benassi, Marta de Toledo Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| author_facet |
Mori, André Luiz Buzzo Garcia, Aline de Oliveira Ferrão, Maria Amélia Gava Fonseca, Aymbiré Francisco Almeida da Ferrão, Romário Gava Benassi, Marta de Toledo |
| author_sort |
Mori, André Luiz Buzzo |
| title |
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| title_short |
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| title_full |
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| title_fullStr |
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| title_full_unstemmed |
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil |
| title_sort |
sensory profile of conilon coffee brews from the state of espírito santo, brazil |
| description |
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. |
| publisher |
Pesquisa Agropecuaria Brasileira |
| publishDate |
2018 |
| url |
https://seer.sct.embrapa.br/index.php/pab/article/view/25100 |
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