SBICafé
Biblioteca do Café

Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process

Show simple item record

dc.contributor.author Hernández-Alcántara, Gloria
dc.contributor.author Alarcón-Gutiérrez, Enrique
dc.contributor.author Ronzón-Soto, Samuel
dc.contributor.author García-Pérez, José Antonio
dc.date.accessioned 2024-08-29T00:44:58Z
dc.date.available 2024-08-29T00:44:58Z
dc.date.issued 2023-12-15
dc.identifier.citation HERNÁNDEZ-ALCÁNTARA, G.; ALARCÓN-GUTIÉRREZ, E.; RONZÓN-SOTO, S.; GARCÍA-PÉREZ, J. A. Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process. Coffee Science,Lavras, v. 18, p. 1-9, 2023. DOI: 10.25186/.v18i.2134. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2134. Acesso em: 28 aug. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2134 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14603
dc.description.abstract High prices for differentiated coffees with unique flavor profiles have spurred research into processing methods to standardize coffee production and improve quality. Fermentation is a biotechnological tool that may enhance the sensory profile of coffee and boost its overall quality. Carbonic maceration, which uses constant pressure CO2, can be used as a technique to differentiate coffees. In this study, the physical and sensorial qualities of Coffea arabica (yellow caturra variety) beans, following carbonic maceration, were assessed. The experiment was carried out during the harvest 2021/22 at La Joya farm. Data were analyzed for both the physical quality of the green coffee beans and the cup quality (sensorial) based on the fermentation process and duration using ANOVA, Friedman and U Mann-Whitney tests, with a significance level of alpha = 0.05. All analyses were conducted using SPSS software version 25. The final score was influenced by both carbonic maceration and the duration of fermentation, with scores for zero-day compositions being lower than those for 5, 10 and 15 days. A significant difference in primary defects, based on the duration of fermentation, was observed. In conclusion, carbonic maceration improved both coffee qualities at day 5 compared to day zero (natural process). However, the physical quality is negatively affected after 10 and 15 days, while the sensory quality increases respectively. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-9, 2023;
dc.rights Open access pt_BR
dc.subject Fermentation pt_BR
dc.subject Temperatura pt_BR
dc.subject Pressure pt_BR
dc.subject Carbon dioxide pt_BR
dc.subject Time pt_BR
dc.subject Quality pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process pt_BR
dc.type Artigo pt_BR

Files in this item

Files Size Format View Description
e182134_2023.pdf 466.7Kb application/pdf View/Open ou Pre-visualizar Texto completo

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Sobre o SBICafé

Browse

My Account