Abstract
The processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obata had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59. Key words: Coffeea arabica L., specialty coffees, sensory evaluation, specialty coffee association of America, quality.
Highlights
The demand for specialty coffees in the market has increased much more compared to the commodity coffee and are characterized by high quality, excellent flavor potential after roasting, absence of any defects and their relation with specific origin, culture or genotypes
The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route
The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry
Summary
The demand for specialty coffees in the market has increased much more compared to the commodity coffee and are characterized by high quality, excellent flavor potential after roasting, absence of any defects and their relation with specific origin, culture or genotypes. In order to evaluate the quality of the samples, the quality of the samples was determined by genetic methods (Villarreal et al 2009), environmental (Alonso-Salces et al, 2009) and postharvest (Duarte et al, 2010; Jöet et al, 2010a, b).
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