Quality assessment of coffee grownin Campos Gerais, Minas Gerais State, Brazil
| Autor: | Inaiara Rocha de Carvalho Gorski, Valquíria Mikaela Rabelo, P. Silva, Poliana de Oliveira Coelho, Jussara Maria Reis Calixto |
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| Rok vydání: | 2014 |
| Předmět: |
General Computer Science
General Mathematics Arabica coffee General Physics and Astronomy Titratable acid Ciências Agrárias Sensory analysis sensory analysis Soluble solids physical and chemical analysis Cultivar lcsh:Science (General) Aroma Roasting Mathematics biology Quality assessment business.industry General Engineering General Chemistry biology.organism_classification Biotechnology Horticulture lcsh:TA1-2040 General Earth and Planetary Sciences lcsh:Engineering (General). Civil engineering (General) business Arabica coffea lcsh:Q1-390 |
| Zdroj: | Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 739-744 (2014) Acta Scientiarum. Technology; Vol 36 No 4 (2014); 739-744 Acta Scientiarum. Technology; v. 36 n. 4 (2014); 739-744 Acta scientiarum. Technology Universidade Estadual de Maringá (UEM) instacron:UEM |
| ISSN: | 1807-8664 1806-2563 |
| DOI: | 10.4025/actascitechnol.v36i4.19765 |
| Popis: | The objective of this work was to evaluate the quality of 6 samples of Arabica coffee (Red Catuai/144, new World 4/376, new World Acaia 19/474, Yellow Catuai/62, new World 9/375, new World 19/379), subjected to medium roasting, cultivated in the municipality of Campos Gerais, Minas Gerais State. It was used fruit harvested in 2012, acquired in a farm in the region of Capoeirinha. For physical and chemical analysis (pH, moisture, total titratable acidity, total soluble solids, and caffeine) and for sensory analysis, it was used 4 replications of each sample. Results from physical and chemical analysis indicated that all the samples can be cultivated in the municipality, since they were within the quality standards for roasted coffee. Coffee of the cultivars New World 4/376, New World acaia 19/474, Yellow Catuai 62 and New World 19/378 and New World 9/375 have been classified as non-special coffees, with scores below the special grade. The cultivar Red Catuai 144 presented lower values of total titratable acidity and the best values of pH, parameters responsible for aroma and flavor of coffee, and therefore classified as a high quality coffee (premium coffee; 80 to 84.99 points). |
| Databáze: | OpenAIRE |
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