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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
03/01/2017 |
Data da última atualização: |
18/07/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; GUARÇONI M., A.; SAKIYAMA, N. S. |
Afiliação: |
Fabrício Moreira Sobreira, IFC; Antonio Carlos Baião de Oliveira, Embrapa Café/EPAMIG; Antonio Alves Pereira, Embrapa Café/(EPAMIG); Andre Guarçoni Martins, Incaper; Ney Sussumu Sakiyama, UFV. |
Título: |
Divergence among arabica coffee genotypes for sensory quality. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Australian Journal of Crop Science, v. 10, n. 10, p. 1442-1448, out. 2016. |
DOI: |
10.21475/ajcs.2016.10.10.p7430 |
Idioma: |
Português |
Conteúdo: |
The production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ? 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used for this purpose. MenosThe production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ? 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used for th... Mostrar Tudo |
Palavras-Chave: |
Bourbon caturra; Genetic resources; Híbrido de timor; Specialty coffee. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3633/1/Divergence-among-arabica-coffee.pdf
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Marc: |
LEADER 02216naa a2200229 a 4500 001 1013850 005 2019-07-18 008 2016 bl uuuu u00u1 u #d 024 7 $a10.21475/ajcs.2016.10.10.p7430$2DOI 100 1 $aSOBREIRA, F. M. 245 $aDivergence among arabica coffee genotypes for sensory quality.$h[electronic resource] 260 $c2016 520 $aThe production of specialty coffees is the main criterion to add value to the product. However, there is a lack of information regarding genetic variability of C. arabica for quality improvement. The aim of this study was to analyze the genetic divergence among Coffee arabica genotypes regarding the potential cup quality, possible limitations and their potential use in breeding programs to improve quality. We evaluated 101 coffee genotypes from the Germplasm Active Bank of Empresa de Pesquisa Agropecuária de Minas Gerais, covering different groups of genealogical origin. A randomized block design was used with two replications. Sensory analysis of the beverage was performed by two tasters per sample (repetition), using the Cup of Excellence methodology enhanced by the Brazilian Specialty Coffee Association. The attributes assessed were clean cup, sweetness, acidity, body, flavor, aftertaste, balance, overall and final score. K-means and Ward clustering methods were used to study the genotypes divergence. Based on sensory scores, the formed clusters differed with regards to all sensory characteristics (P ? 0.01). Three K-means clusters were formed among 40, 45 and 16 genotypes, with final average scores of 80.11, 83.17 and 87.56 points, respectively. Ninety percent of the genotypes evaluated have the genetic potential to produce specialty coffees. The observed divergence indicates the potential of genetic gains for quality and the Híbrido de Timor germplasm can be used for this purpose. 653 $aBourbon caturra 653 $aGenetic resources 653 $aHíbrido de timor 653 $aSpecialty coffee 700 1 $aOLIVEIRA, A. C. B. de 700 1 $aPEREIRA, A. A. 700 1 $aGUARÇONI M., A. 700 1 $aSAKIYAMA, N. S. 773 $tAustralian Journal of Crop Science$gv. 10, n. 10, p. 1442-1448, out. 2016.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
08/06/2015 |
Data da última atualização: |
16/12/2015 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de.; PEREIRA, A. A.; SOBREIRA, M. F. C.; SAKYIAMA, N. S. |
Afiliação: |
Fabrício Moreira Sobreira, Incaper; Antonio Carlos Baião de Oliveira; Antonio Alves Pereira; Milene Francisca Coelho Sobreira; Ney Sussumu Sakyiama. |
Título: |
Sensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Australian Journal of Crop Science, v. 9, n. 6, p. 486-493, june 2015. |
Idioma: |
Inglês |
Conteúdo: |
This work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances. MenosThis work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respe... Mostrar Tudo |
Palavras-Chave: |
Café Arábica. |
Thesaurus NAL: |
Bourbon; Cup quality; Flavor; Genetic resources; Specialty coffee. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/775/1/Sensoryqualityof-arabica-coffee-Coffea-arabica-genealogic-groups-using-the-sensogram-and.pdf
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Marc: |
LEADER 02282naa a2200241 a 4500 001 1006625 005 2015-12-16 008 2015 bl uuuu u00u1 u #d 100 1 $aSOBREIRA, F. M. 245 $aSensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis$h[electronic resource] 260 $c2015 520 $aThis work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances. 650 $aBourbon 650 $aCup quality 650 $aFlavor 650 $aGenetic resources 650 $aSpecialty coffee 653 $aCafé Arábica 700 1 $aOLIVEIRA, A. C. B. de. 700 1 $aPEREIRA, A. A. 700 1 $aSOBREIRA, M. F. C. 700 1 $aSAKYIAMA, N. S. 773 $tAustralian Journal of Crop Science$gv. 9, n. 6, p. 486-493, june 2015.
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