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Campo DCValorIdioma
dc.creatorMartins, Pâmela Mynsen Machado-
dc.creatorBatista, Nádia Nara-
dc.creatorMiguel, Maria Gabriela da Cruz Pedrozo-
dc.creatorSimão, João Batista Pavesi-
dc.creatorSoares, Jenaina Ribeiro-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-08-28T18:58:29Z-
dc.date.available2020-08-28T18:58:29Z-
dc.date.issued2020-03-
dc.identifier.citationMARTINS, P. M. M. et al. Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees. Food Research International, [S. I.], v. 129, Mar. 2020. DOI: https://doi.org/10.1016/j.foodres.2019.108872.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2019.108872pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/42700-
dc.description.abstractThe objective of this work was to evaluate the influence of different altitudes on the epiphytic microbiota of coffee beans and on sensorial and chemical quality of coffees grown at 800, 1000, 1200, and 1400 m in Serra do Caparaó, Espírito Santo, Brazil. For microbiological analysis, the population counts of mesophilic bacteria, lactic acid bacteria (LAB), and yeasts were performed from the surface plating. The isolates were grouped and identified from the Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and sequencing of the ribosomal region was used. The chemical composition of the green grains was evaluated by Raman spectroscopy, and the sensory analysis of the roasted grains was performed using temporal dominance of sensations (TDS). During fermentation, there was a decrease in the LAB in pulped coffee from 800 and 1000 m altitude, while an increase was observed at 1200 and 1400 m. In natural coffee, there was an increase of LAB population at all altitudes. The highest diversity of mesophilic bacteria and yeast were identified in natural 1400 m and 1000 m, respectively. However pulped coffee treatments it was at 1200 m and 800 m. The chlorogenic acid and fatty acids in the green bean changed with altitude variation and processing. The floral attribute was detected only at altitude 1400 m. Caramel, chocolate and almond attributes were most frequently detected in coffees at different altitudes and processing. Therefore, pulped coffee processing was most suitable at low altitude while at high altitudes, both processes can be conducted to obtain a beverage with unusual sensory profile.pt_BR
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectMolecular analysispt_BR
dc.subjectRaman spectroscopypt_BR
dc.subjectSensory analysispt_BR
dc.subjectFermentationpt_BR
dc.subjectCatuaí Vermelhopt_BR
dc.subjectChlorogenic acidpt_BR
dc.subjectCafé - Fermentaçãopt_BR
dc.subjectCafé - Análise molecularpt_BR
dc.subjectEspectroscopia Ramanpt_BR
dc.subjectCafé - Análise sensorialpt_BR
dc.subjectÁcido clorogênicopt_BR
dc.titleCoffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffeespt_BR
dc.typeArtigopt_BR
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