Produção Nacional
Atributos sensoriais e características físico-químicas de bebida de cultivares de café do IAPAR
2013; UNIVERSIDADE FEDERAL DE LAVRAS; Volume: 8; Issue: 1 Linguagem: Inglês
10.25186/cs.v8i1.297
ISSN1984-3909
AutoresMaria Brígida dos Santos Scholz, Joyce Vânia Nogueira da Silva, Vitória Ribeiro Garcia de Figueiredo, Cíntia Sorane Good Kitzberger,
Tópico(s)Agricultural and Food Sciences
ResumoThe genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavai and Itaguaje - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguaje showed darker coffees with higher acidity and density of roasted bean when compared to Paranavai. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.
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