Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing
| Autor: | Cíntia Sorane Good Kitzberger, Luiz Filipe Protasio Pereira, Pierre Marraccini, David Pot, Maria Brígida dos Santos Scholz |
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| Přispěvatelé: | Agronomical Institute of Paraná (IAPAR), IAPAR, Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Département Systèmes Biologiques (Cirad-BIOS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), UMR - Interactions Plantes Microorganismes Environnement (UMR IPME), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut de Recherche pour le Développement (IRD [France-Sud]), Brazilian Agricultural Research Corporation (Embrapa), CÍNTIA SORANE GOOD KITZBERGER, IAPAR-EMATER, DAVID POT, CIRAD, PIERRE MARRACCINI, CIRAD, LUIZ FILIPE PROTASIO PEREIRA, CNPCa, MARIA BRÍGIDA DOS SANTOS SCHOLZ, IAPAR-EMATER., Instituto Agronômico do Parana (IAPAR), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Flaveur Taste Postharvest systems Coffee beans Chemical composition Coffea Coffea arabica var. arabica 01 natural sciences chemistry.chemical_compound Traitement des aliments Food science Cultivar roasted coffee beans Flavor biology S20 - Physiologie de la nutrition humaine Qualité des aliments Q01 - Sciences et technologies alimentaires - Considérations générales Agricultural and Biological Sciences (miscellaneous) green coffee beans Analyse organoleptique Germination Caffeine Coffea Arabica Sensory system Husk Technologie après récolte post-harvest process Lutte après récolte Q02 - Traitement et conservation des produits alimentaires Green beans chemical composition lcsh:Agriculture (General) Aroma 010401 analytical chemistry biology.organism_classification lcsh:S1-972 0104 chemical sciences Propriété organoleptique chemistry Composé de la flaveur [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition 010606 plant biology & botany Food Science |
| Zdroj: | AIMS Agriculture and Food AIMS Agriculture and Food, 2020, 5 (4), pp.700-714. ⟨10.3934/agrfood.2020.4.700⟩ AIMS Agriculture and Food, Vol 5, Iss 4, Pp 700-714 (2020) Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| ISSN: | 2471-2086 |
| DOI: | 10.3934/agrfood.2020.4.700 |
| Popis: | Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence of PHP on the physico-chemical characteristics of green and roasted coffee beans and their sensory attributes. Coffee cherries from IAPAR 59 cultivar were processed as natural coffee (CN), semi-dry coffee (CD), de-pulped coffee (CP) and floating coffee (CF). Total and reducing sugars, phenolic compounds, chlorogenic acids, lipids, proteins, caffeine and water content were determined in coffee beans collected during (10thday) and at the end of each processing. The roasted beans and their sensory attributes were also analyzed. The greatest changes at the ending point of the processes were found in total and reducing sugars, phenolic compounds, chlorogenic acids and lipids contents. The PHP presented different weight loss to achieve the same visual brown color and luminosity. Beverage sensory attributes were influenced by the PHP: CN and CP coffees presented similar intensities of coffee aroma, but higher intensity of green grassy aroma, and taste were found in CF and CN coffees. Aroma and taste precursors were modified during the PHP and these were associated to husk removal of the coffee beans, suggesting an activation of the germination metabolism during the PHP. This study allowed the characterization of the effects of the different post-harvest processing on the roasted coffee beans and provides the foundations to monitor their efficiencies in the future. Made available in DSpace on 2022-01-25T14:00:42Z (GMT). No. of bitstreams: 1 Flavor-precursors-and-sensory-attributes.pdf: 573175 bytes, checksum: 368650d928db2098f3cb1c6ea8173d83 (MD5) Previous issue date: 2020 |
| Databáze: | OpenAIRE |
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