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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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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
03/05/2013 |
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Data da última atualização: |
23/10/2017 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
GALVÊAS, P. A. O.; ROCHA, M. A. M.; SILVA, A. E. S. da.; VENTURIM, J. B.; VENTURA, J. A.; POSSE, S. C. P.; TAQUES, R. C.; MULLHER NETO, A.; PAGUNG, L. R.; FANTON, C. J.; BENASSI, A. C.; MACHADO FILHO, J. A.; LIMA, I. de M.; SANTANA, E. N. de.; BALBINO, J. M. de S.; LANI, J. A.; JULIATTI, J. C.; GROBÉRIO, J. C.; TEIXEIRA, C. L.; RODRIGUES, C. J. S.; FERRÃO, L. M. V.; RODRIGUES, L.; CÓ, S. M.; SANSON, D.; MARRÉ, M.; MUZZI, E. de M.; BARBOSA, N. A.; CHEQUETTO, E.; SPERANDIO, A. L.; PACHECO, E.; TEIXEIRA, A. C. B.; TOSO, J. A.; BONATTOO, A.; CARVALHO, C. S.; DIAS, E. R.; MARRÉ, W. B.; HATUM, L. do C.; NASCIMENTO, V.; COMÉRIO, A.; CORDEIRO, W. L.; SOUZA, J. V. de.; MOURA, A. G. P. de.; TOREZANI, A. C.; BURNIER, P. C.; LOSS JUNIOR, J. C.; BERTAZO, C. L.; PIEDADE, A. L.; FRIGINI, J. M. N. |
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Afiliação: |
Pedro Arlindo Oliveira Galvêas, Incaper/Embrapa; Márcio Adonis Miranda Rocha, Incaper; Antônio Elias Souza da Silva, Incaper; José Braz Venturim, Incaper; Jose Aires Ventura, Incaper; Sheila Cristina Prucoli Posse, Incaper; Renato Correa Taques, Incaper; Antonio Muller Neto, Incaper; Luiz Ricardo Pagung, Incaper; Cesar José Fanton, Incaper; Antonio Carlos Benassi, Incaper; José Altino Machado Filho, Incaper; Inorbert de Melo Lima, Incaper; Enilton Nascimento de Santana, Incaper; José Mauro de Sousa Balbino, Incaper; José Antônio Lani, Incaper; João Carlos Juliatti, Incaper; José Carlos Grobério, Incaper; Carlos Lobo Teixeira, Incaper; Celia Jaqueline Sanz Rodrigues, Incaper; Liliâm Maria Ventorim Ferrão, Incaper; Lozenil Rodrigues, Incaper; Sérgio Marins Có, Incaper; Danilo Sanson, Incaper; Moizes Marré, Incaper; Ernesto de Moraes Muzzi, Incaper; Nilson Araújo Barbosa, Incaper; Emanoel Chequetto, Incaper; Incaper; Edson Pacheco, Incaper; Alice Cristina Bitencourt Teixeira, Incaper; Jair Antonio Toso, Incaper; Incaper; Cesar Santos Carvalho, Incaper; Erick Rodrigues Dias, Incaper; Incaper; Lelio do Carmo Hatum, Incaper; Vinícius Nascimento, Incaper; Aliamar Comério, Incaper; Wantuil Luiz Cordeiro, Incaper; Incaper; Incaper; Incaper; NOVABRA; NOVABRA; NOVABRA; NOVABRA; NOVABRA. |
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Título: |
Polo do pinhão manso do Estado do Espírito Santo. |
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Edição: |
1 ed. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Vitória, ES: Incaper, 2011. |
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Descrição Física: |
27 cm x 15 cm |
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Série: |
(Incaper, Documentos 193). |
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ISSN: |
1519-2059 |
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Idioma: |
Português |
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Palavras-Chave: |
Aliamar Comério; Alice Cristina Bitencourt Teixeira; Altamir Bonatto; Anderson Geraldo Pagotto de Moura; André Linhares Piedade; Anízio Luiz Sperandio; Antônio Carlos Benassi; Antonio Carlos Torezani; Antonio Elias Souza da Silva; Antonio Muller Neto; Carlos Lobo Teixeira; Célia Jaqueline Sanz Rodriguez; Cesar José Fanton; Cesar Santos Carvalho; Cleir Lecco Bertazo; Danilo Sanson; Edson Pacheco; Elio José dos Santos; Emanoel Chequetto; Enilton Nascimento de Santana; Erick Rodrigues Dias; Ernesto de Moraes Muzzi; Espírito Santo; IDAF; Inorbert de Melo Lima; Jair Antônio Toso; João Carlos Juliatti; José Aires Ventura; José Altino Machado Filho; José Antônio Lani; José Braz Venturim; José Carlos Grobério; José Carlos Loss Junior; José Mário N. Frigini; José Mauro de Sousa Balbino; Joventino Vieira de Souza; Lélio do Carmo Hatum; Liliâm Maria Ventorim Ferrão; Lozenil Rodrigues; Luiz Ricardo Pagung; Márcio Adonis Miranda Rocha; Moizes Marré; Nilson Araújo Barbosa; PEDEAG; Pedro Arlindo Oliveira Galvêas; Pedro Carvalho Burnier; Pinhão manso; Polo; Renato Corrêa Taques; SENAR; Sérgio Marins Có; Sheila Cristina Prucoli Posse; Vinícius Nascimento; Wantuil Luiz Cordeiro; Welington Braida Marré. |
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Thesagro: |
Pinhão. |
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Thesaurus NAL: |
Jatropha curcas. |
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Categoria do assunto: |
-- |
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URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/735/1/folder-polo-pinhao-1.pdf
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Marc: |
LEADER 03995nam a2201393 a 4500
001 1000031
005 2017-10-23
008 2011 bl uuuu u0uu1 u #d
022 $a1519-2059
100 1 $aGALVÊAS, P. A. O.
245 $aPolo do pinhão manso do Estado do Espírito Santo.
250 $a1 ed.
260 $aVitória, ES: Incaper$c2011
300 $c27 cm x 15 cm
490 $a(Incaper, Documentos 193).
650 $aJatropha curcas
650 $aPinhão
653 $aAliamar Comério
653 $aAlice Cristina Bitencourt Teixeira
653 $aAltamir Bonatto
653 $aAnderson Geraldo Pagotto de Moura
653 $aAndré Linhares Piedade
653 $aAnízio Luiz Sperandio
653 $aAntônio Carlos Benassi
653 $aAntonio Carlos Torezani
653 $aAntonio Elias Souza da Silva
653 $aAntonio Muller Neto
653 $aCarlos Lobo Teixeira
653 $aCélia Jaqueline Sanz Rodriguez
653 $aCesar José Fanton
653 $aCesar Santos Carvalho
653 $aCleir Lecco Bertazo
653 $aDanilo Sanson
653 $aEdson Pacheco
653 $aElio José dos Santos
653 $aEmanoel Chequetto
653 $aEnilton Nascimento de Santana
653 $aErick Rodrigues Dias
653 $aErnesto de Moraes Muzzi
653 $aEspírito Santo
653 $aIDAF
653 $aInorbert de Melo Lima
653 $aJair Antônio Toso
653 $aJoão Carlos Juliatti
653 $aJosé Aires Ventura
653 $aJosé Altino Machado Filho
653 $aJosé Antônio Lani
653 $aJosé Braz Venturim
653 $aJosé Carlos Grobério
653 $aJosé Carlos Loss Junior
653 $aJosé Mário N. Frigini
653 $aJosé Mauro de Sousa Balbino
653 $aJoventino Vieira de Souza
653 $aLélio do Carmo Hatum
653 $aLiliâm Maria Ventorim Ferrão
653 $aLozenil Rodrigues
653 $aLuiz Ricardo Pagung
653 $aMárcio Adonis Miranda Rocha
653 $aMoizes Marré
653 $aNilson Araújo Barbosa
653 $aPEDEAG
653 $aPedro Arlindo Oliveira Galvêas
653 $aPedro Carvalho Burnier
653 $aPinhão manso
653 $aPolo
653 $aRenato Corrêa Taques
653 $aSENAR
653 $aSérgio Marins Có
653 $aSheila Cristina Prucoli Posse
653 $aVinícius Nascimento
653 $aWantuil Luiz Cordeiro
653 $aWelington Braida Marré
700 1 $aROCHA, M. A. M.
700 1 $aSILVA, A. E. S. da.
700 1 $aVENTURIM, J. B.
700 1 $aVENTURA, J. A.
700 1 $aPOSSE, S. C. P.
700 1 $aTAQUES, R. C.
700 1 $aMULLHER NETO, A.
700 1 $aPAGUNG, L. R.
700 1 $aFANTON, C. J.
700 1 $aBENASSI, A. C.
700 1 $aMACHADO FILHO, J. A.
700 1 $aLIMA, I. de M.
700 1 $aSANTANA, E. N. de.
700 1 $aBALBINO, J. M. de S.
700 1 $aLANI, J. A.
700 1 $aJULIATTI, J. C.
700 1 $aGROBÉRIO, J. C.
700 1 $aTEIXEIRA, C. L.
700 1 $aRODRIGUES, C. J. S.
700 1 $aFERRÃO, L. M. V.
700 1 $aRODRIGUES, L.
700 1 $aCÓ, S. M.
700 1 $aSANSON, D.
700 1 $aMARRÉ, M.
700 1 $aMUZZI, E. de M.
700 1 $aBARBOSA, N. A.
700 1 $aCHEQUETTO, E.
700 1 $aSPERANDIO, A. L.
700 1 $aPACHECO, E.
700 1 $aTEIXEIRA, A. C. B.
700 1 $aTOSO, J. A.
700 1 $aBONATTOO, A.
700 1 $aCARVALHO, C. S.
700 1 $aDIAS, E. R.
700 1 $aMARRÉ, W. B.
700 1 $aHATUM, L. do C.
700 1 $aNASCIMENTO, V.
700 1 $aCOMÉRIO, A.
700 1 $aCORDEIRO, W. L.
700 1 $aSOUZA, J. V. de.
700 1 $aMOURA, A. G. P. de.
700 1 $aTOREZANI, A. C.
700 1 $aBURNIER, P. C.
700 1 $aLOSS JUNIOR, J. C.
700 1 $aBERTAZO, C. L.
700 1 $aPIEDADE, A. L.
700 1 $aFRIGINI, J. M. N.
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