Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46293
metadata.artigo.dc.title: Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais
metadata.artigo.dc.creator: Ribeiro, Bruno Batista
Mendes, Antonio Nazareno Guimarães
Carvalho, Alex Mendonça de
Câmara, Francisco Mickael de Medeiros
Lima, Renato Ribeiro
metadata.artigo.dc.subject: Coffee arabica L.
Sensory analysis
Specialty Coffee Association (SCA)
Coffee - Quality
Café - Qualidade
Café - Análise sensorial
metadata.artigo.dc.publisher: Academic Journals
metadata.artigo.dc.date.issued: Feb-2020
metadata.artigo.dc.identifier.citation: RIBEIRO, B. B. et al. Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais. African Journal of Agricultural Research, [S. I.], v. 15, n. 2, p. 179-186, Feb. 2020. DOI: 10.5897/AJAR2019.14556.
metadata.artigo.dc.description.abstract: The objective of this study was to evaluate the sensory characteristics of coffees from Coffea arabica L. groups, in municipalities located in the Campo das Vertentes mesoregion, in the State of Minas Gerais. Natural and parchment coffees, after drying, consisted of 100% mature fruits. The experiment was carried out on 14 coffee farms located in the municipalities of Carmo da Mata, Oliveira, Santo Antônio do Amparo and Bom Sucesso, in the 2016/17 agricultural crop. In order to conduct the study, coffee fruit collections of nine groups of commercial cultivars were submitted to two types of post-harvest processing, known as “terrarium nut” and “parchment”, combinations that resulted in 250 samples. Sensory analysis was performed according to the protocol of the Specialty Coffee Association - SCA, with panelists accredited by the Coffee Quality Institute - CQI. The natural post-harvest processing (terrarium nut) showed higher scores for most groups of cultivars when compared to parchment processing. Cultivars Topázio, Bourbon Amarelo, Catucaí Amarelo, Icatu Amarelo and Icatu Vermelho stood out with the highest averages for all sensory attributes.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/46293
metadata.artigo.dc.language: en
Appears in Collections:DAG - Artigos publicados em periódicos
DES - Artigos publicados em periódicos
DEX - Artigos publicados em periódicos



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