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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
15/03/2023 |
Data da última atualização: |
15/03/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARTINS, E. de O.; LUZ, J. M. R. da; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; MOREIRA, T. R.; MORELI, A. P.; SIQUEIRA, E. A.; SILVA, M. de C. S. da; COSTA, M. R. G. F.; PEREIRA, L. L. |
Afiliação: |
Eloisio de Oliveira Martins; José Maria Rodrigues da Luz; Emanuele Catarina da Silva Oliveira; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira; Aldemar Polonini Moreli; Evandro Andrade Siqueira; Marliane de Cássia Soares da Silva; Marcus Roberto Goes Ferreira Costa; Lucas Louzada Pereira. |
Título: |
Chemical profile and sensory perception of coffee produced in agroforestry management. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2023. |
DOI: |
10.1007/s00217-023-04228-7 |
Idioma: |
Inglês |
Conteúdo: |
Ecological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs Therefore, AFSs and fermentation processes influence the chemical and sensory quality of coffee beans. MenosEcological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs T... Mostrar Tudo |
Palavras-Chave: |
Análise sensorial; Sistema agroflorestal. |
Thesagro: |
Café; Cafeicultura; Qualidade. |
Thesaurus NAL: |
Agroforestry; Coffea. |
Categoria do assunto: |
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Marc: |
LEADER 02527naa a2200325 a 4500 001 1024725 005 2023-03-15 008 2023 bl uuuu u00u1 u #d 024 7 $a10.1007/s00217-023-04228-7$2DOI 100 1 $aMARTINS, E. de O. 245 $aChemical profile and sensory perception of coffee produced in agroforestry management.$h[electronic resource] 260 $c2023 520 $aEcological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs Therefore, AFSs and fermentation processes influence the chemical and sensory quality of coffee beans. 650 $aAgroforestry 650 $aCoffea 650 $aCafé 650 $aCafeicultura 650 $aQualidade 653 $aAnálise sensorial 653 $aSistema agroflorestal 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 $aMORELI, A. P. 700 1 $aSIQUEIRA, E. A. 700 1 $aSILVA, M. de C. S. da 700 1 $aCOSTA, M. R. G. F. 700 1 $aPEREIRA, L. L. 773 $tEur Food Res Technol, p. 1-13, 2023.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
21/01/2014 |
Data da última atualização: |
22/04/2019 |
Autoria: |
INCAPER. |
Título: |
Incaper 50 anos : cultivando o melhor para o Espírito Santo. |
Ano de publicação: |
2006 |
Fonte/Imprenta: |
Vitória, ES : Incaper, 2006. |
Descrição Física: |
1 DVD (12' 46") : son., color. |
Idioma: |
Português |
Notas: |
Documentário. |
Conteúdo: |
Produção : Ilha Produções Idade Mídia Comunicações. |
Palavras-Chave: |
50; Ações de capacitação dos agricultures familiares; Agricultor; Agricultores familiares; Agricultura; Agroecologia; Agroindústria artesanal; Agroturismo; Anos; Atividade não agrícola; Banana; Bandes; Banestes; Brasil; Cacau; Café; Camarão; Camarão Gigante da Malásia; CARES; Coco verde; Conilon; Cultivando; Cultivar; EMATER; EMCAPA; EMCAPER; EMESPE; Espírito Santo; Estado; Exportação; Flores; Fruta; Fruticultura; Gengibre; Governo; Grãos; História; Hortaliças; Incaper; Instituto Capixaba de Pesquisa Assistência Técnica e Extensão Rural; Mamão; Mamão papaya; Melhor; Memória; Milho; Ministério do Desenvolvimento Agrário; Mudas; Pecuária; PEDEAG; Pesca; Pesquisa; Pesquisas; Pimenta do reino; Piscicultura; Plano Estratégico da Agricultura Capixaba; Programa Nacional de Fortalecimento da Agricultura Familiar; Programa Nosso Campo; Projetos; Projetos de crédito rural; PRONAF; Raízes; Secretaria da Agricultura Abastecimento Agricultura e Pesca; Sementes; Sistema de Informações Agroclimáticas; Variedades de café conilon. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3429/1/50anosincaper.mp4
|
Marc: |
LEADER 02528ngm a2200913 a 4500 001 1001687 005 2019-04-22 008 2006 bl --- 0-- m #d 100 1 $aINCAPER. 245 $aIncaper 50 anos$bcultivando o melhor para o Espírito Santo. 260 $aVitória, ES : Incaper$c2006 300 $c1 DVD (12' 46") : son., color. 500 $aDocumentário. 520 $aProdução : Ilha Produções Idade Mídia Comunicações. 653 $a50 653 $aAções de capacitação dos agricultures familiares 653 $aAgricultor 653 $aAgricultores familiares 653 $aAgricultura 653 $aAgroecologia 653 $aAgroindústria artesanal 653 $aAgroturismo 653 $aAnos 653 $aAtividade não agrícola 653 $aBanana 653 $aBandes 653 $aBanestes 653 $aBrasil 653 $aCacau 653 $aCafé 653 $aCamarão 653 $aCamarão Gigante da Malásia 653 $aCARES 653 $aCoco verde 653 $aConilon 653 $aCultivando 653 $aCultivar 653 $aEMATER 653 $aEMCAPA 653 $aEMCAPER 653 $aEMESPE 653 $aEspírito Santo 653 $aEstado 653 $aExportação 653 $aFlores 653 $aFruta 653 $aFruticultura 653 $aGengibre 653 $aGoverno 653 $aGrãos 653 $aHistória 653 $aHortaliças 653 $aIncaper 653 $aInstituto Capixaba de Pesquisa Assistência Técnica e Extensão Rural 653 $aMamão 653 $aMamão papaya 653 $aMelhor 653 $aMemória 653 $aMilho 653 $aMinistério do Desenvolvimento Agrário 653 $aMudas 653 $aPecuária 653 $aPEDEAG 653 $aPesca 653 $aPesquisa 653 $aPesquisas 653 $aPimenta do reino 653 $aPiscicultura 653 $aPlano Estratégico da Agricultura Capixaba 653 $aPrograma Nacional de Fortalecimento da Agricultura Familiar 653 $aPrograma Nosso Campo 653 $aProjetos 653 $aProjetos de crédito rural 653 $aPRONAF 653 $aRaízes 653 $aSecretaria da Agricultura Abastecimento Agricultura e Pesca 653 $aSementes 653 $aSistema de Informações Agroclimáticas 653 $aVariedades de café conilon
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