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|metadata.artigo.dc.title:||The potential for high quality bourbon coffees from different environments|
|metadata.artigo.dc.creator:||Figueiredo, Luisa P.|
Borém, Flávio Meira
Cirillo, Marcelo Ângelo
Ribeiro, Fabiana C.
Giomo, Gerson S.
Salva, Terezinha de J. G.
Coffee - Chemical composition
Coffee - Sensory analysis
Café - Composição química
Café - Análise sensorial
|metadata.artigo.dc.publisher:||Canadian Center of Science and Education|
|metadata.artigo.dc.identifier.citation:||FIGUEIREDO, L. P. et al. The potential for high quality bourbon coffees from different environments. Journal of Agricultural Science, Ontario, v. 5, n. 10, p. 87-98, 2013.|
|metadata.artigo.dc.description.abstract:||The Bourbon coffee cultivar has a high potential for producing a quality beverage, which is highly valued in specialty coffee markets. The objective of this study was to verify the occurrence of more promising genotypes for the production of specialty coffees in three different environments. In addition, the chemical composition of the grains was studied with a view toward relating these compounds to the genotypes and environments and to the interaction of these factors.The experimental design included three Brazilian locations in combination with different Arabica coffees, including eleven bourbon and three commercial genotypes. Trigonelline, caffeine and 5-caffeoylquinic acid (5-CQA) from coffee bean samples were analyzed by HPLC, and sensory analyses were performed by professional cuppers accredited by the Coffee Quality Institute. A group of Bourbon genotypes with potential for the production of specialty coffees was identified for each environment assessed. The trigonelline content allowed for discrimination among the three environments studied.|
|Appears in Collections:||DEG - Artigos publicados em periódicos|
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