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Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region – Peru

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dc.contributor.author Gamonal, Liliana Estrella
dc.contributor.author Vallejos-Torres, Geomar
dc.contributor.author López, Luis Arévalo
dc.date.accessioned 2018-12-05T11:34:56Z
dc.date.available 2018-12-05T11:34:56Z
dc.date.issued 2017-09
dc.identifier.citation GAMONAL, L. E.; VALLEJOS-TORRES, G.; LÓPEZ, L. A. Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru. Ciência Rural, Santa Maria, v. 47, n. 9, p. 1-5, 2017. pt_BR
dc.identifier.issn 1678-4596
dc.identifier.uri http://dx.doi.org/10.1590/0103-8478cr20160882 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/10596
dc.description.abstract Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety. pt_BR
dc.description.abstract Foram avaliados atributos sensoriais como aroma, sabor, sabor residual, acidez, corpo, consistência, equilíbrio, xicara limpa, doçura e qualidade de xicara de quatro cultivares (Catuaí , Caturra, Pache e Catimor) de café coletados sobre duas elevações (800-1000 e 1000-1200 metros de altitude) no Departamento de San Martín - Peru. O foco da pesquisa foi encontrar diferenças significativas entre os atributos sensoriais avaliados por 05 baristas certificados pela Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Cerejas maduras foram colhidas de forma artesanal, processadas pela via húmida com fermentação natural e finalmente exposta a uma secagem solar. As condições de torrado e moagem foram seguidas de acordo aos procedimentos da Specialty Coffee Association of America. Os baristas avaliaram os atributos sensoriais numa escala de 6-10 para cada. Nossos resultados sugerem que os grãos de café pache e caturra aumentaram sua qualidade sensorial à medida que as plantas são crescidas a maior altitude, embora não exista diferencia significativa entre altitudes, a interação entres estas duas variedades com a altitude favorece a ganhar maior qualidade de xícara, assim como aroma, sabor, acidez para a variedade caturra. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Santa Maria pt_BR
dc.relation.ispartofseries Ciência Rural;v. 47, n. 9, p. 1-5, 2017
dc.rights Open Access pt_BR
dc.subject Cultivares pt_BR
dc.subject Altitudes pt_BR
dc.subject Caraterísticas sensoriais pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region – Peru pt_BR
dc.title Avaliação sensorial de quatro cultivares de café (Coffea arabica L.), cultivadas em altitudes diferentes da região San Martín – Peru pt_BR
dc.type Artigo pt_BR

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