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dc.contributor.authorSOBREIRA, F. M.pt_BR
dc.contributor.authorOLIVEIRA, A. C. B. de.pt_BR
dc.contributor.authorPEREIRA, A. A.pt_BR
dc.contributor.authorSOBREIRA, M. F. C.pt_BR
dc.contributor.authorSAKYIAMA, N. S.pt_BR
dc.contributor.otherFabrício Moreira Sobreira, Incaper; Antonio Carlos Baião de Oliveira; Antonio Alves Pereira; Milene Francisca Coelho Sobreira; Ney Sussumu Sakyiama.pt_BR
dc.date.accessioned2015-06-08T12:45:27Z-
dc.date.available2015-06-08T12:45:27Z-
dc.date.created2015pt_BR
dc.date.issued2015-06-08pt_BR
dc.identifier.other6923pt_BR
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/item/775-
dc.descriptionThis 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.pt_BR
dc.languagept_BRpt_BR
dc.publisherIn : Australian Journal of Crop Science, v. 9, n. 6, p. 486-493, june 2015.pt_BR
dc.subjectCafé Arábicapt_BR
dc.titleSensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysispt_BR
dc.type--pt_BR
dc.ainfo.id6625pt_BR
dc.ainfo.lastupdate2015-06-08pt_BR
dc.ainfo.depositanteMerielem Frassonpt_BR
dc.subject.nalthesaurusSpecialty coffeept_BR
dc.subject.nalthesaurusBourbonpt_BR
dc.subject.nalthesaurusFlavorpt_BR
dc.subject.nalthesaurusCup qualitypt_BR
dc.subject.nalthesaurusGenetic resourcespt_BR
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