Abstract
This study aimed to examine the sensory characteristics of the grains of 21 cultivars of Coffea arabica L. and Coffea canephora Pierre from the essays of genetic improvement of EPAMIG, located in Patrocínio Municipality, Minas Gerais State, where they were collected through cloths stripping method and washed. Subsequently to dry (11 to 12% moisture b.u.), we obtained the coffee designated as “natural”. The evaluated varieties were: Acaiá Cerrado MG 1474; Bourbon Vermelho DATERRA; Catiguá MG 1; Catiguá MG 2; Catuaí Amarelo IAC 62; Catuaí Vermelho IAC 15; H 419-3-1-4-2; H 419-6-2 -5-2; H 419-6-2-5-3; H 419-6-2-7-3 Vermelho; H 493-1-2-10; H 514-7-10-1 Vermelho; H 514-7-10-6; H 515-4-2-2; H 518-3-6-1; Icatú Amarelo IAC 3282; Mundo Novo 379-19; Mundo Novo IAC 376-4; Rubi MG 1192; Sacramento MG 1 and Topázio MG 1190, from 2005/2006 and 2006/2007 seasons. The cultivars according to the first principal component with notes above 80 points, regarded as superior drink according to attributes with the highest scores (flavor, sweetness, balance, acidity, clean drink, and aspect) were: Catiguá MG2, Rubi MG 1192, 514-7-10-6 H, H 419-3-1-4-2, H 419-6-2-5-2, 493-1-2-10 H, H 514-7-10-1 Vermelho, Catiguá MG1, Sacramento MG1, 419-6-2-5-3 H, H 515-9-2-2 and Catuaí Amarelo IAC 62.
Highlights
High quality coffee requires special care since the pre-harvest phase, through harvest, to postharvest
The coffee quality is directly related to various constituents physical, physical-chemical and chemical that are responsible for the aspect of roasted grain, flavor and aroma of drinks, and among these compounds, we highlight the constituents volatile, phenolics, fatty acids, proteins and some enzymes whose presence, levels and activities provide to the coffee a unique flavor
The coffees were taken to the Laboratory of Coffee Quality of Epamig, Dr Alcides de Carvalho, where the coffees were submitted to physical and chemical analyses
Summary
High quality coffee requires special care since the pre-harvest phase, through harvest, to postharvest. In these phases, several factors may cause changes that may affect the future drink (SOUZA; CARVALHO, 1997). Coelho and Pereira (2002) define the coffee quality as a more broadly drink, as follows: a) chemical composition of grains, determined by factors genetic, environmental and cultural, and mainly by the interactions among them; b) methods of harvesting, processing and storage; c) roasting and preparation of drink. According to the same authors, the roasting and drink preparation influence the modification of chemical constitution of grains, and emphasize that these changes are dependent on their original composition
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