Abstract
Abstract The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.
Highlights
Brazil is the largest producer of coffee in the world and is responsible for exporting approximately 70% of the world’s global supply
The Araponga MG1, Catiguá MG1, Catiguá MG2, MGS Catiguá 3, Oeiras MG 6851, Paraiso MGH419-1, Pau-Brasil MG1, and Sacramento MG1 cultivars and the H419-3-37-16-4-1 elite progeny were developed by the Genetic Improvement Program of the Coffee Company of the Agricultural Research Company of Minas Gerais (EPAMIG) in partnership with the Federal University of Viçosa (UFV)
The genotype and postharvest processing interaction were significant for the sensory attributes fragrance/aroma, flavor, acidity, body mass, residual taste, general balance, and total scores
Summary
Brazil is the largest producer of coffee in the world and is responsible for exporting approximately 70% of the world’s global supply. Different coffeegrowing regions produce different types of coffee beverages, which helps meet the different global demands for taste and price. The demand for specialty coffees has increased annually by approximately 15%, compared to an increase of only 2% for coffee commodities (Costa and Bessa 2014). The more differentiated a specialty coffee beverage and the better its sensory quality, the greater its commercial value. This segment of the market represents approximately 12% of the international coffee beverage market (Costa and Bessa 2014)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
