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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
14/08/2023 |
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Data da última atualização: |
14/08/2023 |
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Autoria: |
CUNHA, E. A.; FONSECA, T. C.; FONSECA, A. da. S. |
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Afiliação: |
Eduardo Antonio da Cunha; Tamara Canto Fonseca; Antonio da Silveira Fonseca. |
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Título: |
Cultura da Amoreira. |
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Ano de publicação: |
1987 |
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Fonte/Imprenta: |
Nova Odessa, São Paulo: Instituto de Zootecnia, 1987. |
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Páginas: |
Não paginado |
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Série: |
(Boletim Técnico, 25). |
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Idioma: |
Português |
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Palavras-Chave: |
Amoreira. |
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Thesagro: |
Adubação; Calagem; Cultivo do Solo; Espaçamento; Plantio; Poda; Produção; Temperatura. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00631nam a2200253 a 4500
001 1025031
005 2023-08-14
008 1987 bl uuuu u0uu1 u #d
100 1 $aCUNHA, E. A.
245 $aCultura da Amoreira.
260 $aNova Odessa, São Paulo: Instituto de Zootecnia$c1987
300 $aNão paginado
490 $a(Boletim Técnico, 25).
650 $aAdubação
650 $aCalagem
650 $aCultivo do Solo
650 $aEspaçamento
650 $aPlantio
650 $aPoda
650 $aProdução
650 $aTemperatura
653 $aAmoreira
700 1 $aFONSECA, T. C.
700 1 $aFONSECA, A. da. S.
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Biblioteca Rui Tendinha (BRT) |
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 | Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
07/08/2023 |
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Data da última atualização: |
07/08/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMES, W. dos S.; PEREIRA, L. L.; LUZ, J. M. R. da; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; MOREIRA, T. R.; FILETE, C. A.; MORELI, A. P.; PARTELLI, F. L. |
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Afiliação: |
Willian dos Santos Gomes; Lucas Louzada Pereira; José Maria Rodrigues da Luz; Emanuele Catarina da Silva Oliveira; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira; Cristhiane Altoé Filete; Aldemar Polonini Moreli; Fábio Luiz Partelli. |
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Título: |
Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Eur Food Res Technol, 2023. |
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DOI: |
10.1007/s00217-023-04339-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee. MenosCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted ... Mostrar Tudo |
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Palavras-Chave: |
Café conilon. |
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Thesagro: |
Coffea Canephora; Qualidade. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02534naa a2200265 a 4500
001 1025022
005 2023-08-07
008 2023 bl uuuu u00u1 u #d
024 7 $a10.1007/s00217-023-04339-1$2DOI
100 1 $aGOMES, W. dos S.
245 $aPreliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy.$h[electronic resource]
260 $c2023
520 $aCoffee is one of the most widely consumed beverages in the world. The genetic variability of Coffea canephora has demonstrated significant differences in the chemical compositions of genotypes, resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of C. canephora var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ?. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 107 for Saccharomyces cerevisiae, Klebsiella sp, and Lactobacillus brevis. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by S. cerevisiae. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee.
650 $aCoffea Canephora
650 $aQualidade
653 $aCafé conilon
700 1 $aPEREIRA, L. L.
700 1 $aLUZ, J. M. R. da
700 1 $aOLIVEIRA, E. C. da S.
700 1 $aGUARÇONI, R. G.
700 1 $aMOREIRA, T. R.
700 1 $aFILETE, C. A.
700 1 $aMORELI, A. P.
700 1 $aPARTELLI, F. L.
773 $tEur Food Res Technol, 2023.
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