Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29421
Registro completo de metadados
Campo DCValorIdioma
dc.creatorFassio, Larissa de Oliveira-
dc.creatorMalta, Marcelo Ribeiro-
dc.creatorCarvalho, Gladyston Rodrigues-
dc.creatorLiska, Gilberto Rodrigues-
dc.creatorLima, Priscilla Magalhães de-
dc.creatorPimenta, Carlos José-
dc.date.accessioned2018-06-12T17:44:59Z-
dc.date.available2018-06-12T17:44:59Z-
dc.date.issued2016-
dc.identifier.citationFASSIO, L. de O. et al. Sensory description of cultivars (Coffea Arabica L.) resistant to rust and its correlation with caffeine, trigonelline, and chlorogenic acid compounds. Baverages, [S. l.], v. 2, n. 1, p. 1-12, 2016.pt_BR
dc.identifier.urihttp://www.mdpi.com/2306-5710/2/1/1pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29421-
dc.description.abstractConsidering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if there is a relation between the caffeine, trigonelline, and chlorogenic acid (5-CQA) content and the sensory attributes of the drink, and in this context, enabling the differentiation of cultivars in two coffee-producing regions of Brazil. We evaluated seven rust-resistant Coffea arabica cultivars, and two rust-susceptible cultivars in two cultivation environments: Lavras, in the southern region of Minas Gerais state, and Patrocinio in the Cerrado region of Minas Gerais. The flavor and acidity were determinant for differentiation of the cultivars and their interaction with the evaluated environments. Cultivars Araponga MG1, Catigua MG2, and Catigua MG1 are the most suitable for the production of specialty coffee in the state of Minas Gerais. A poor correlation was found between caffeine, trigonelline, 5-CQA contents, and fragrance, flavor, acidity, body, and final score attributes. However, these compounds enabled the differentiation of the environments. The PCA indicated superiority in the sensory quality of cultivars resistant to rust, compared to the control, Bourbon Amarelo, and Topáziopt_BR
dc.languageen_USpt_BR
dc.publisherMolecular Diversity Preservation Internationalpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBaveragespt_BR
dc.subjectCoffee - Genetic improvementpt_BR
dc.subjectPrincipal component analysispt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectCoffee - Sensory qualitypt_BR
dc.subjectCafé - Melhoramento genéticopt_BR
dc.subjectAnálise do componente principalpt_BR
dc.subjectCompostos bioativospt_BR
dc.titleSensory description of cultivars (Coffea Arabica L.) resistant to rust and its correlation with caffeine, trigonelline, and chlorogenic acid compoundspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.