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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
18/04/2023 |
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Data da última atualização: |
18/04/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUSA, L. H. B. P. de; LUZ, J. M. R. da; SILVA, M. de C. S. da; MORELI, A. P.; VELOSO, T. G. R.; GUARÇONI, R. G.; MOREIRA, T. R.; BARROS, M. V. P.; KAUYA, M. C. M.; MARCATE, J. P. P.; BRIOSCHI JUNIOR, D.; GOMES, W. dos S.; PEREIRA, L. L.; OLIVEIRA, E. C. da S. |
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Afiliação: |
Luiz Henrique Bozzi Pimenta de Sousa, IFES; José Maria Rodrigues da Luz; Marliane de Cássia Soares da Silva, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Tomás Gomes Reis Veloso, UFV; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Marcos Vinícius Pereira Barros, UFV; Maria Catarina Megumi Kasuya, UFV; João Paulo Pereira Marcate, IFES; Dério Brioschi Júnior, IFES; Willian dos Santos Gomes, UFES; Lucas Louzada Pereira, IFES; Emanuele Catarina da Silva Oliveira, IFES. |
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Título: |
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Chemistry Advances, v. 2, p. 1-10, 2023. |
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DOI: |
10.1016/j.focha.2023.100259 |
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Idioma: |
Inglês |
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Conteúdo: |
Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm?1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles. |
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Palavras-Chave: |
Análise sensorial. |
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Thesagro: |
Café; Fermentação; Qualidade; Sabor. |
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Thesaurus NAL: |
Coffea. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4430/1/fermented-coffee.pdf
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Marc: |
LEADER 02404naa a2200361 a 4500
001 1024784
005 2023-04-18
008 2023 bl uuuu u00u1 u #d
024 7 $a10.1016/j.focha.2023.100259$2DOI
100 1 $aSOUSA, L. H. B. P. de
245 $aRelationship between sensory and microbial profiles of fermented coffee by dry and washed methods.$h[electronic resource]
260 $c2023
520 $aMicroorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm?1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles.
650 $aCoffea
650 $aCafé
650 $aFermentação
650 $aQualidade
650 $aSabor
653 $aAnálise sensorial
700 1 $aLUZ, J. M. R. da
700 1 $aSILVA, M. de C. S. da
700 1 $aMORELI, A. P.
700 1 $aVELOSO, T. G. R.
700 1 $aGUARÇONI, R. G.
700 1 $aMOREIRA, T. R.
700 1 $aBARROS, M. V. P.
700 1 $aKAUYA, M. C. M.
700 1 $aMARCATE, J. P. P.
700 1 $aBRIOSCHI JUNIOR, D.
700 1 $aGOMES, W. dos S.
700 1 $aPEREIRA, L. L.
700 1 $aOLIVEIRA, E. C. da S.
773 $tFood Chemistry Advances$gv. 2, p. 1-10, 2023.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
19/08/2022 |
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Data da última atualização: |
19/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, D. S.; OLIVEIRA, M. E. da S.; RIBEIRO, W. R.; FILETE, C. A.; CASTANHEIRA, D. T.; ROCHA, B. C.P.; MORELI, A. P.; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; PARTELLI, F. L.; PEREIRA, L. L. |
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Afiliação: |
Daniel Soares Ferreira, UFV; Matheus Eduardo da Silva Oliveira, UFV; Wilian Rodrigues Ribeiro, UFES; Cristhiane Altoé Filete, IFES Venda Nova do Imigrante; Dalyse Toledo Castanheira, UFLA; Brunno Cesar Pereira Rocha, UFV; Aldemar Polonini Moreli, Ifes Venda Nova do Imigrante; Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Fábio Luiz Partelli, UFES; Lucas Louzada Pereira, IFES Venda Nova do Imigrante. |
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Título: |
Association of altitude and solar radiation to understand coffee quality. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Agronomy, v. 12, n. 8, p. 1-13, 2022. |
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DOI: |
https://doi.org/10.3390/agronomy12081885 |
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Idioma: |
Inglês |
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Conteúdo: |
The consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as solar radiation and altitude, on coffee quality. This study aimed to analyze the physical and sensory quality of Arabica coffee as a function of different altitudes and incident solar radiation on the coffee tree. The study was carried out in the city of Manhuaçu-MG, Brazil. Three altitudes (950, 1050 and 1150 m above mean sea level) and two sides of coffee exposure to solar radiation (east face: morning sun and west face: afternoon sun) were studied in two post-harvest processing (natural and peeled cherry). Sensory attributes, granulometry and occurrence of coffee defects were evaluated, in order to verify if there was variation in the physical and sensorial characteristics of the coffee. It was found that at an altitude of 1150mamsl, on the exposed face of the plant that received the afternoon sun, there was the formation of better-quality coffee, when compared to the face that received the morning sun. On the other hand, at lower altitudes, coffees from the face of the plant exposed to the morning sun showed a greater association with physical and sensory quality parameters. |
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Palavras-Chave: |
Análise sensorial; Café arábica; Irradiance; Sensory analysis. |
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Thesagro: |
Café; Cafeicultura; Coffea Arábica; Microclima. |
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Thesaurus NAL: |
Microclimate. |
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Categoria do assunto: |
-- |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4213/1/Coffee-Quality-guarconi.pdf
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Marc: |
LEADER 02268naa a2200361 a 4500
001 1024206
005 2022-08-19
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/agronomy12081885$2DOI
100 1 $aFERREIRA, D. S.
245 $aAssociation of altitude and solar radiation to understand coffee quality.$h[electronic resource]
260 $c2022
520 $aThe consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as solar radiation and altitude, on coffee quality. This study aimed to analyze the physical and sensory quality of Arabica coffee as a function of different altitudes and incident solar radiation on the coffee tree. The study was carried out in the city of Manhuaçu-MG, Brazil. Three altitudes (950, 1050 and 1150 m above mean sea level) and two sides of coffee exposure to solar radiation (east face: morning sun and west face: afternoon sun) were studied in two post-harvest processing (natural and peeled cherry). Sensory attributes, granulometry and occurrence of coffee defects were evaluated, in order to verify if there was variation in the physical and sensorial characteristics of the coffee. It was found that at an altitude of 1150mamsl, on the exposed face of the plant that received the afternoon sun, there was the formation of better-quality coffee, when compared to the face that received the morning sun. On the other hand, at lower altitudes, coffees from the face of the plant exposed to the morning sun showed a greater association with physical and sensory quality parameters.
650 $aMicroclimate
650 $aCafé
650 $aCafeicultura
650 $aCoffea Arábica
650 $aMicroclima
653 $aAnálise sensorial
653 $aCafé arábica
653 $aIrradiance
653 $aSensory analysis
700 1 $aOLIVEIRA, M. E. da S.
700 1 $aRIBEIRO, W. R.
700 1 $aFILETE, C. A.
700 1 $aCASTANHEIRA, D. T.
700 1 $aROCHA, B. C.P.
700 1 $aMORELI, A. P.
700 1 $aOLIVEIRA, E. C. da S.
700 1 $aGUARÇONI, R. G.
700 1 $aPARTELLI, F. L.
700 1 $aPEREIRA, L. L.
773 $tAgronomy$gv. 12, n. 8, p. 1-13, 2022.
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Biblioteca Rui Tendinha (BRT) |
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