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| 69. | | SECUNDINO, W.; PICCOLO, M. da P.; SILVA, M. B. da; OLIVEIRA, M. do V.; BALDAN, W. G. Avaliação microbiológica do efeito da secagem em estufa sob amostras de pimenta-do-reino coletadas em diferentes locais. In: CONGRESSO CAPIXABA DE PESQUISA AGROPECUÁRIA, 1., Vitória, ES. Anais 2021 : congresso capixaba de pesquisa agropecuária [recurso eletrônico]. Vitória, ES: Incaper, 2021. color. PDF ; 25,4 MB. E-book, no formato PDF. (Incaper, Documentos, 289). Pedro Luís Pereira Teixeira de Carvalho, Carlos Henrique Rodrigues de Oliveira, José Aires Ventura, Marcos Vinicius Winckler Caldeira e Romário Gava Ferrão, editores. p. 210| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 70. | | SECUNDINO, W.; BALDAN, W. G.; PICCOLO, M. da P,; SILVA, M. B. da; OLIVEIRA, M. do V. Avaliação microbiológica da pimenta-do-reino da região norte do Espírito Santo submetida a diferentes tipos de secagem. In: CONGRESSO CAPIXABA DE PESQUISA AGROPECUÁRIA, 1., Vitória, ES. Anais 2021 : congresso capixaba de pesquisa agropecuária [recurso eletrônico]. Vitória, ES: Incaper, 2021. color. PDF ; 25,4 MB. E-book, no formato PDF. (Incaper, Documentos, 289). Pedro Luís Pereira Teixeira de Carvalho, Carlos Henrique Rodrigues de Oliveira, José Aires Ventura, Marcos Vinicius Winckler Caldeira e Romário Gava Ferrão, editores. p. 209| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 71. | | BROETTO, S. G.; SILVA, M. M. da.; FONTES, R. V.; BALBINO, J. M. de S.; SILVA, D. M. Características da eficiência fotossintética do mamoeiro (Carica papaya L.). In: SIMPÓSIO PAPAYA BRASILEIRO, 2., 2005, Vitória, ES. MARTINS, D dos S. (Ed.). Papaya Brasil : mercado e inovações tecnológicas para o mamão. Vitória: Incaper, 2005. p. 538-541.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 73. | | SOUZA, M. F. de.; SOARES, E. M. B.; SILVA, I. R. da; NOVAIS, R. F.; SILVA, M. F. de O. Competitive sorption and desorption of phosphate and citrate in clayey and sandy loam soils. Revista Brasileira de Ciência do Solo, Viçosa, v. 38, n. 4, p. 1153-1161, agosto 2014.| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 79. | | SANTOS, L. O.; RODRIGUES, J. da S.; REAL, D. L.; VENTURA, J. A.; SILVA, M. B. da; DOUSSEAU, S. Resistência de cultivares de pimenta-do-reino e espécies selvagens de Piper àFusariose. In: SIMPÓSIO INCAPER PESQUISA, 3. , Vitória, ES. Resistência de cultivares de pimenta-do-reino e espécies selvagens de Piper àFusariose. Editores, Andréa Ferreira da Costa, Marlon Dutra Degli Esposti e Renato Corrêa Taques. Vitória, ES : Incaper, p.82, 2024. p. 82| Biblioteca(s): Biblioteca Rui Tendinha. |
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| 80. | | SENRA, J. F. de B.; SOUZA, G. S. de.; KROHLING, C. A.; SILVA, M. W. da; MENDONÇA, R. F. de. Seleção de clones de café conilon para a colheita mecanizada. In: CONGRESSO CAPIXABA DE PESQUISA AGROPECUÁRIA, 1., Vitória, ES. Anais 2021 : congresso capixaba de pesquisa agropecuária [recurso eletrônico]. Vitória, ES: Incaper, 2021. color. PDF ; 25,4 MB. E-book, no formato PDF. (Incaper, Documentos, 289). Pedro Luís Pereira Teixeira de Carvalho, Carlos Henrique Rodrigues de Oliveira, José Aires Ventura, Marcos Vinicius Winckler Caldeira e Romário Gava Ferrão, editores. p.108| Biblioteca(s): Biblioteca Rui Tendinha. |
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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: |
15/03/2023 |
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Data da última atualização: |
15/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Chemical profile and sensory perception of coffee produced in agroforestry management. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Eur Food Res Technol, p. 1-13, 2023. |
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DOI: |
10.1007/s00217-023-04228-7 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Análise sensorial; Sistema agroflorestal. |
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Thesagro: |
Café; Cafeicultura; Qualidade. |
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Thesaurus NAL: |
Agroforestry; Coffea. |
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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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