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Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba

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dc.contributor.author Pereira, Marcelo Cláudio
dc.contributor.author Chalfoun, Sara Maria
dc.contributor.author Carvalho, Gladyston Rodrigues de
dc.contributor.author Savian, Taciana Villela
dc.date.accessioned 2019-02-25T12:36:47Z
dc.date.available 2019-02-25T12:36:47Z
dc.date.issued 2010-10
dc.identifier.citation PEREIRA, M. C. et al. Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba. Acta Scientiarum. Agronomy, Maringá, v. 32, n. 4, p. 635-641, out./dez. 2010. pt_BR
dc.identifier.issn 1807-8621
dc.identifier.uri http://dx.doi.org/10.4025/actasciagron.v32i4.4283 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/11172
dc.description.abstract This study aimed to examine the sensory characteristics of the grains of 21 cultivars of Coffea arabica L. and Coffea canephora Pierre from the essays of genetic improvement of EPAMIG, located in Patrocínio Municipality, Minas Gerais State, where they were collected through cloths stripping method and washed. Subsequently to dry (11 to 12% moisture b.u.), we obtained the coffee designated as “natural”. The evaluated varieties were: Acaiá Cerrado MG 1474; Bourbon Vermelho DATERRA; Catiguá MG 1; Catiguá MG 2; Catuaí Amarelo IAC 62; Catuaí Vermelho IAC 15; H 419-3-1-4-2; H 419- 6-2 -5-2; H 419-6-2-5-3; H 419-6-2-7-3 Vermelho; H 493-1-2-10; H 514-7-10-1 Vermelho; H 514-7-10-6; H 515-4-2-2; H 518-3-6-1; Icatú Amarelo IAC 3282; Mundo Novo 379-19; Mundo Novo IAC 376-4; Rubi MG 1192; Sacramento MG 1 and Topázio MG 1190, from 2005/2006 and 2006/2007 seasons. The cultivars according to the first principal component with notes above 80 points, regarded as superior drink according to attributes with the highest scores (flavor, sweetness, balance, acidity, clean drink, and aspect) were: Catiguá MG2, Rubi MG 1192, 514-7-10-6 H, H 419-3-1-4-2, H 419-6-2-5-2, 493-1-2-10 H, H 514-7-10-1 Vermelho, Catiguá MG1, Sacramento MG1, 419-6-2-5-3 H, H 515-9-2-2 and Catuaí Amarelo IAC 62. pt_BR
dc.description.abstract O objetivo deste trabalho foi verificar as características sensoriais dos grãos de 21 cultivares de (Coffea arabica L.) provenientes do ensaio de melhoramento genético da Epamig, Fazenda Experimental de Patrocínio, Estado de Minas Gerais. Posteriormente à secagem (11 a 12% de umidade b.u.), obteve-se o café designado como natural. Os frutos avaliados correspondiam às cultivares e progênies Acaiá Cerrado MG 1474; Bourbon Vermelho DATERRA; Catiguá MG 1; Catiguá MG 2; Catuaí Amarelo IAC 62; Catuaí Vermelho IAC 15; H 419-3-1-4-2; H 419- 6-2-5-2; H 419-6-2-5-3; H 419-6-2-7-3 Vermelho; H 493-1-2-10; H 514-7-10-1 Vermelho; H 514-7-10-6; H 515-4-2-2; H 518-3-6-1; Icatu Amarelo IAC 3282; Mundo Novo 379-19; Mundo Novo IAC 376-4; Rubi MG 1192; Sacramento MG 1; Topázio MG 1190, das safras 2005/2006 e 2006/2007. As cultivares, em ordem decrescente segundo a primeira componente principal com notas acima de 80 pontos, portanto consideradas como de bebida superior de acordo com os atributos com os maiores escores (sabor, doçura, balanço, acidez, bebida limpa e aspecto), foram: Catiguá MG2, Rubi MG 1192, H 514-7- 10-6, H 419-3-1-4-2, H 419-6-2-5-2, H 493-1-2-10, H 514-7-10-1 Vermelho, Catiguá MG1, Sacramento MG1, H 419-6-2-5-3, H 515-9-2-2 e Catuaí Amarelo IAC 62. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora da Universidade Estadual de Maringá - EDUEM pt_BR
dc.relation.ispartofseries Acta Scientiarum. Agronomy;v. 32, n. 4, p. 635-641, 2010;
dc.rights Open Access pt_BR
dc.subject Coffea arabica L. pt_BR
dc.subject Qualidade pt_BR
dc.subject Café natural pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba pt_BR
dc.title Análise multivariada de características sensoriais de grãos de café de cultivares (Coffea arabica L.) na região do Alto Paranaíba pt_BR
dc.type Artigo pt_BR

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