Produção Nacional
Chemical and sensory perception of robusta coffees under wet processing
2020; UNIVERSIDADE FEDERAL DE LAVRAS; Volume: 15; Linguagem: Inglês
10.25186/.v15i.1672
ISSN1984-3909
AutoresEmanuele Catarina da Silva Oliveira, Rogério Carvalho Guarçoni, Eustáquio Vinícius Ribeiro de Castro, Marina Gomes de Castro, Lucas Louzada Pereira,
Tópico(s)Agricultural and Food Sciences
ResumoThe quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentationwith starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and fourwet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region(FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute 'acidity'. Themean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.Key words: Fourier transform infrared spectroscopy; chemometrics; fermentation; acidity.
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