Data/hora: 21/06/2024 18:19:21

Biblioteca(s): 	Biblioteca Rui Tendinha.	
Data corrente: 	20/08/2020	
Data da última atualização: 	20/08/2020	
Autoria: 	OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, E. V. R. de; CASTRO, M. G. de; PEREIRA, L. L.	
Afiliação: 	Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Eustáquio Vinicius Ribeiro de Castro, UFES; Marina Gomes de Castro, IFES Venda Nova do Imigrante; Lucas Louzada Pereira, IFES Venda Nova do Imigrante.	
Título: 	Chemical and sensory perception of robusta coffees under wet processing.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Coffee Science, v. 15, p. e151672, agosto de 2020.	
Idioma: 	Português	
Conteúdo: 	The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentation with starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and four wet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region (FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ?acidity?. The mean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.	
Thesagro: 	Acidez; Análise; Café; Café Robusta; Coffea Canephora; Fermentação.	
Thesaurus NAL: 	Acidity; Chemometrics; Fermentation; Fourier transform infrared spectroscopy.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
URL: 	https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4066/1/chemical-carvalho.pdf	
Registro original: 	Biblioteca Rui Tendinha (BRT)	
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