Isotopic signature of the relation between environment and the quality of spatial coffee

Abstract

The intrinsic quality of the Bourbon cultivar is well known for a high level of sweetness, intense aroma and pleasant acidity. With the evident relationship between product quality and the environment in mind, the need arises for scientific studies to provide a foundation for discrimination of product origin. Given this context, the aim of this study was to evaluate the use of stable isotopes in discrimination of production environments of Bourbon amarelo coffees from the Serra da Mantiqueira of Minas Gerais by means of statistical modeling. It is believed that upon studying a single variety with high sensory potential, the relation of expression of quality, environment and isotopes may be more evident. Thus, 24 samples of the Bourbon amarelo variety were used for composition of a model through the use of isotopes of δ18O, δ15N, δ13C, %C, %N, δD, and sensory analysis scores. The generated model had a 91.7% accuracy rate for classification of environments, showing in a new way that the use of isotopes may assist understanding of how the Bourbon variety responds to the environmental factors that affect isotope fractionation of C, N, O, and how much the environment collaborates in production of these terroirs.