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dc.contributor.authorRIBEIRO, D. E.pt_BR
dc.contributor.authorBOREM, F. M.pt_BR
dc.contributor.authorCIRILLO, M. A.pt_BR
dc.contributor.authorPRADO, M. V. B.pt_BR
dc.contributor.authorFERRAZ, V. P.pt_BR
dc.contributor.authorALVES, H. M. R.pt_BR
dc.contributor.authorTAVEIRA, J. H. da S.pt_BR
dc.date.accessioned2017-03-29T11:11:11Zpt_BR
dc.date.available2017-03-29T11:11:11Zpt_BR
dc.date.created2017-03-29pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationAfrican Journal of Agricultural Research, v. 11, n. 27, p. 2412-2422, July, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSlope exposurept_BR
dc.subjectYellow bourbonpt_BR
dc.subjectCoffee processingpt_BR
dc.titleInteraction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-03-29T11:11:11Zpt_BR
dc.subject.thesagroAltitudept_BR
dc.subject.nalthesaurusMultidimensional scalingpt_BR
riaa.ainfo.id1067824pt_BR
riaa.ainfo.lastupdate2017-03-29pt_BR
dc.contributor.institutionDIEGO 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.pt_BR
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