Abstract
Considering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if there is a relation between the caffeine, trigonelline, and chlorogenic acid (5-CQA) content and the sensory attributes of the drink, and in this context, enabling the differentiation of cultivars in two coffee-producing regions of Brazil. We evaluated seven rust-resistant Coffea arabica cultivars, and two rust-susceptible cultivars in two cultivation environments: Lavras, in the southern region of Minas Gerais state, and Patrocinio in the Cerrado region of Minas Gerais. The flavor and acidity were determinant for differentiation of the cultivars and their interaction with the evaluated environments. Cultivars Araponga MG1, Catigua MG2, and Catigua MG1 are the most suitable for the production of specialty coffee in the state of Minas Gerais. A poor correlation was found between caffeine, trigonelline, 5-CQA contents, and fragrance, flavor, acidity, body, and final score attributes. However, these compounds enabled the differentiation of the environments. The PCA indicated superiority in the sensory quality of cultivars resistant to rust, compared to the control, Bourbon Amarelo, and Topázio MG1190.
Highlights
The high demand for specialty coffees in international and domestic markets offers a great opportunity to add value to Brazilian coffee, justifying the efforts and strategies that prioritize improving coffee quality [1].In this context, genetic improvement programs involving Coffea arabica are opting for improved productivity and pathogen resistance allied to drink quality [2]
Were evaluated seven Coffea arabica L. cultivars resistant to rust, developed by the breeding program coordinated by EPAMIG in partnership with the UFV and UFLA, and two rust-susceptible cultivars, which were used as control
The cultivars Bourbon Amarelo and Topázio MG1190 were used as benchmarks for being cultivars traditionally grown in Minas Gerais
Summary
The high demand for specialty coffees in international and domestic markets offers a great opportunity to add value to Brazilian coffee, justifying the efforts and strategies that prioritize improving coffee quality [1]. In this context, genetic improvement programs involving Coffea arabica are opting for improved productivity and pathogen resistance allied to drink quality [2]. According to Medina Filho and Bordignon [3] the maximum expression of quality or its specific flavor and aroma potential are basically determined by the genetic constitution of the cultivar.
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