Banco ativo de germoplasma de Minas Gerais: avaliação física, sensorial e aceitabilidade do consumidor

Abstract

The present study was divided into two articles. In the first article, the objective was to identify accessions of Coffea arabica L. from the Germplasm Active Bank (BAG) in Minas Gerais, Brazil, with potential in the production of microlots of special exotic coffees in different post-harvest processing in the CerradoMineiroregion. After a sensory characterization of 272 accesses of Arabica coffee from BAG in three consecutive years (2015, 2016 and 2017), 26 accessions with higher potential in the production of specialty coffees were ranked. In the 2019 harvest, these accesses were submitted to dry (natural) and wet (Fully-Washed) processing. The design used was in randomized blocks with two replications, in a factorial scheme of 26 (accesses) x 2 (processing). The granulometry (size and shape of the beans) and the quality of the drink were evaluated according to the protocol of the Association of Special Coffee - SCA. There was a significant interaction between the accesses and the processes under study. The accessions MG 0128 (Yellow Bourbon), MG 0159 (Maragogipe Hybrid F1), MG 0161 (Maragogipe), MG 0224 (Pacamara) and MG 0246 (ObatãAlaranjado) were apt to produce microlots of special exotic coffees in both processes, with a high percentage of sieve 16 and above and low percentages of mocha grains. The nuances were changed according to post-harvest processing and genealogical groups. The second article aimed to analyze the perception of consumers in relation to different methods of preparing the drink, using Arabica coffee accesses from the BAG of Minas Gerais, Brazil. The experiment was conducted at the Federal University of Lavras - UFLA in partnership with the CafEsal school cafeteria. The accesses Yellow Bourbon, Pacamara and Timor Hybrid were evaluated using coffee from the 2019 harvest, where only fruits in the mature stagewere selected. After roasting, the coffee from each access was subjected to the Hario V60, Conventional Brew, French Press and Espresso preparation methods. Sensory analyzes were performed in an environment attached to the CafEsal cafeteria, by recruiting 270 untrained coffee consumers, who were divided into three sessions of 90 consumers (for each access),who evaluated the four preparation methods. The acceptances of the aroma, flavor and global impression, as well as the purchase intention of the drink were evaluated. Thetechnique “Check All That Apply” (CATA) was used for consumers to describe the samples. The methods Conventional Brew and Hario V60 showed greater acceptance and purchase intention by the consumers in all accesses of Arabica coffee. There was a change in the consumers' perception of aroma and flavor characteristics due to the method of preparation in all accesses of Arabica coffee.