Aspectos físicos, químicos e sensoriais de genótipos de Coffea canephora cultivados em altitude de transição e submetidos à dois métodos de fermentação
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Data
2025-07-29
Autores
Vargas, Amanda Dutra de
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Universidade Federal do Espírito Santo
Resumo
One post-harvest approach in coffee that is on the rise is fermentation, which alters beverage quality. Thus, the present study aimed to evaluate the influence of different fermentative methods on the physical, chemical, and sensory characteristics of Coffea canephora genotypes cultivated at transition altitude. A completely randomized design (CRD) was used, with a split-plot scheme, where the plots consisted of 27 genotypes from three different cultivars (‘Diamante ES-8112’, ‘Jequitibá ES-8122’, and ‘Centenária ES 8132’) and the subplots consisted of two fermentative methods (self-induced anaerobic fermentation and washed), with three replications. The variables analyzed were: proportion of beans retained on screen 15 and above, black beans, green beans, sour beans, insect-damaged beans, broken beans, shriveled beans, total defects, trigonelline content, chlorogenic acid, caffeine, volatile chemical composition, fragrance/aroma, flavor, aftertaste, acidity, sweetness, body, uniformity, balance, clean cup, overall impression, and final beverage score. Some characteristics showed a significant effect of the interaction between genotypes and fermentative methods (proportion of beans retained on screen 15 and above, green beans, sour beans, insect-damaged beans, total defects, aroma, aftertaste, body, overall impression, final score, and trigonelline content). Genotype 109 demonstrated great potential for quality, as it obtained higher averages for the sensory attributes aroma, aftertaste, body, overall impression, and final score for both fermentations, and it also stood out for flavor, acidity, sweetness, uniformity, balance, and clean cup, even without the effect of fermentative methods. The most predominant compound was furfuryl alcohol, and the most abundant chemical groups were furans, followed by pyrazines. An increase in caffeine and pyrazine content led to losses in sensory attributes, while an increase in furan content enhanced these attributes, resulting in quality gains. Self-induced anaerobic fermentation outperformed the washed method for most of the variables analyzed
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Café Conilon , Compostos voláteis , Qualidade , Conilon coffee , Volatile compounds , Quality