Título:	Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.
Autoria:	RIBEIRO, D. E. BOREM, F. M. CIRILLO, M. A. PRADO, M. V. B. FERRAZ, V. P. ALVES, H. M. R. TAVEIRA, J. H. da S.
Afiliação:	DIEGO EGIDIO RIBEIRO, UFLA; FLAVIO MEIRA BOREM, UFLA; MARCELO ANGELO CIRILLO, UFLA; MARIELE VILELA BERNARDES PRADO, UFLA; VANY PERPETUA FERRAZ, UFMG; HELENA MARIA RAMOS ALVES, SAPC; JOSE HENRIQUE DA SILVA TAVEIRA, UEGO.
Ano de publicação:	2016
Referência:	African Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016.
Conteúdo:	The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage.
Thesagro:	Altitude
NAL Thesaurus:	Multidimensional scaling
Palavras-chave:	Slope exposure Yellow bourbon Coffee processing
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (SAPC)