02527naa a2200325 a 450000100080000000500110000800800410001902400360006010000220009624501140011826000090023252016080024165000170184965000110186665000100187765000170188765000140190465300230191865300260194170000210196770000260198870000210201470000190203570000180205470000200207270000260209270000230211870000190214177300410216010247252023-03-15       2023    bl uuuu     u00u1 u    #d7 a10.1007/s00217-023-04228-72DOI1 aMARTINS, E. de O.  aChemical profile and sensory perception of coffee produced in agroforestry management.h[electronic resource]  c2023  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.  aAgroforestry  aCoffea  aCafé  aCafeicultura  aQualidade  aAnálise sensorial  aSistema agroflorestal1 aLUZ, J. M. R. da1 aOLIVEIRA, E. C. da S.1 aGUARÇONI, R. G.1 aMOREIRA, T. R.1 aMORELI, A. P.1 aSIQUEIRA, E. A.1 aSILVA, M. de C. S. da1 aCOSTA, M. R. G. F.1 aPEREIRA, L. L.  tEur Food Res Technol, p. 1-13, 2023.