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| 20. |  | GUARÇONI, R. G.; PEREIRA, L. L.; CAETANO, L. C. S.; PEISINO, F. M.; CARDOSO, W. S. Dimensionamento amostral para características físicas de goiaba (Psidium guajava L.) na colheita. In: ENCONTRO LATINO-AMERICANO DE INICIAÇÃO CIENTÍFICA, 19.; ENCONTRO LATINO AMERICANO DE PÓS GRADUAÇÃO, 15.; ENCONTRO LATINO AMERICANO DE INICIAÇÃO CIENTIFÍCA JÚNIOR, 9.; ENCONTRO NACIONAL DE INICIAÇÃO À DOCÊNCIA, 5., 2015, São José dos Campos. Ciência, luz e tecnologia. São José dos Campos: UNIVAP, 2015.| Biblioteca(s): Biblioteca Rui Tendinha. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
02/04/2019 |
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Data da última atualização: |
02/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
- - - |
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Autoria: |
PEREIRA, L. L.; MORELI, A. P.; MOREIRA, T. R.; TEN CATEN, C. S.; MARCATE, J. P. P.; DEBONA, D. G.; GUARÇONI, R. G. |
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Afiliação: |
Lucas Louzada Pereira, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Tais Rizzo Moreira, UFES; Carla Schwengber Ten Caten, UFGRS; João Paulo Pereira Marcate, IFES Venda Nova do Imigrante; Danieli Grancieri Debona, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper. |
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Título: |
Improvement of the quality of brazilian conilon through wet processing: a sensorial perspective. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Agricultural Sciences, v. 10, . 3, p. 395-411, march. 2019. |
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DOI: |
10.4236/as.2019.103032 |
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Idioma: |
Inglês |
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Conteúdo: |
Conilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times?24, 48 and 72 hours and four wet processing tests?Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast.
The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide |
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Thesaurus NAL: |
Conilon Coffee; Induced Fermentation; Q-Graders; Sensory Aspects; Sensory Routes; Spontaneous Fermentation. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3405/1/AS-2019032616033217.pdf
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Marc: |
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008 2019 bl uuuu u00u1 u #d
024 7 $a10.4236/as.2019.103032$2DOI
100 1 $aPEREIRA, L. L.
245 $aImprovement of the quality of brazilian conilon through wet processing$ba sensorial perspective.$h[electronic resource]
260 $c2019
520 $aConilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times?24, 48 and 72 hours and four wet processing tests?Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide
650 $aConilon Coffee
650 $aInduced Fermentation
650 $aQ-Graders
650 $aSensory Aspects
650 $aSensory Routes
650 $aSpontaneous Fermentation
700 1 $aMORELI, A. P.
700 1 $aMOREIRA, T. R.
700 1 $aTEN CATEN, C. S.
700 1 $aMARCATE, J. P. P.
700 1 $aDEBONA, D. G.
700 1 $aGUARÇONI, R. G.
773 $tAgricultural Sciences$gv. 10, . 3, p. 395-411, march. 2019.
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