Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/41614
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dc.creatorFigueiredo, Luisa P.-
dc.creatorBorém, Flávio Meira-
dc.creatorCirillo, Marcelo Ângelo-
dc.creatorRibeiro, Fabiana C.-
dc.creatorGiomo, Gerson S.-
dc.creatorSalva, Terezinha de J. G.-
dc.date.accessioned2020-06-29T18:55:55Z-
dc.date.available2020-06-29T18:55:55Z-
dc.date.issued2013-
dc.identifier.citationFIGUEIREDO, 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.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/41614-
dc.description.abstractThe 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.pt_BR
dc.languageenpt_BR
dc.publisherCanadian Center of Science and Educationpt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceJournal of Agricultural Sciencept_BR
dc.subjectSpecialty coffeept_BR
dc.subjectCoffee - Chemical compositionpt_BR
dc.subjectCoffee - Sensory analysispt_BR
dc.subjectCafé especialpt_BR
dc.subjectCafé - Composição químicapt_BR
dc.subjectCafé - Análise sensorialpt_BR
dc.titleThe potential for high quality bourbon coffees from different environmentspt_BR
dc.typeArtigopt_BR
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