Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/13726
Título: Sensorial characteristics of Coffee (Coffea arabica L. ) varieties in the Alto Paranaíba region
Título(s) alternativo(s): Características sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaiba
Autores: Chalfoun, Sára Maria
Pereira, Marcelo Cláudio
Carvalho, Gladyston Rodrigues
Pereira, Antonio Alves
Savian, Taciana Villela
Botelho, Deila Magna Santos
Palavras-chave: Processamento
Cafeicultura
Café cereja descascado
Husked coffee cherry
Coffee - Processing
Specialty coffee
Cafés especiais
Data do documento: 2013
Citação: CHALFOUN, S. M. et al. Características sensoriais de cultivares de café (Coffea arabica L. ) na região do Alto Paranaíba. Coffe Science, Lavras, v. 8, n. 1, p. 43-52, jan./mar. 2013.
Resumo: The objective of this study was to verify the sensorial characteristics of grains of 21 Coffea arabica L. cultivars obtained from EPAMIG Experimental Farm in Patrocínio, Minas Gerais, in the Alto Paranaíba Region. The coffee cherries were husked and dried in wooden trays, until 11 to 12% humidity and sent to three Brazilian Specialty Coffee Association BSCA accredited professional coffee tasters. The data were statistically evaluated by multivariate analysis to compare the cultivars and group them. The following cultivars, listed in decreasing order according to the first principal component with scores above 80 points, thus considered to produce superior beverage based on the attributes with the highest scores (flavor,sweetness, balance, acidity, clean beverage and aspect), for the two methods, during the two – year study was cultivar H419-6-2-5-2. The ascendancy of the cultivars and progenies tested, whether derived or not from the Timor Hybrid, did not affect their qualitative performance.
URI: http://repositorio.ufla.br/jspui/handle/1/13726
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/330
Aparece nas coleções:Coffee Science

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