Coffee Science: Recent submissions

  • Inhibition of respiration by light in Coffea arabica
    Oliveira, Indira Pereira de; Barbosa, João Paulo Rodrigues Alves Delfino; Saleska, Scott; Pennacchi, João Paulo; Prohaska, Neill (Universidade Federal de Lavras, 2023-12-29)
    Describing gas exchange between plants and the atmosphere is essential to improve current estimates of fluxes and carbon stocks. Light is directly related to gas exchange; when plants are under low light intensities, there ...
  • Instant coffee: Products and packaging systems characteristics
    Souza, Raquel Massulo; Moreira, Christiane Quartaroli; Alves, Rosa Maria Vercelino (Universidade Federal de Lavras, 2023-12-15)
    The moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible ...
  • Caffeine and chlorogenic acid content of Coffea canephora cultivars in different environments
    Rocha, Rodrigo Barros; Alves, Enrique Anastacio; Tadeu, Hugo Cesar; Teixeira, Alexsandro Lara; Bizzo, Humberto Ribeiro; Antoniassi, Rosemar; Pacheco, Sidney; Santiago, Manuela Cristina Pessanha de Araujo (Universidade Federal de Lavras, 2023-11-19)
    Coffee plants of the Coffea canephora species are currently grown in tropical regions throughout the world, and both greater yield efficiency and greater beverage quality are important considerations. The aim of this study ...
  • Roasted coffee beans characterization through optoelectronic color sensing
    Vanegas-Ayala, Sebastian-Camilo; Leal-Lara, Daniel-David; Barón-Velandia, Julio (Universidade Federal de Lavras, 2023-12-19)
    The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been ...
  • Physical and sensorial quality of yellow caturra coffee after a carbonic maceration process
    Hernández-Alcántara, Gloria; Alarcón-Gutiérrez, Enrique; Ronzón-Soto, Samuel; García-Pérez, José Antonio (Universidade Federal de Lavras, 2023-12-15)
    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 ...
  • New vegetation index for monitoring coffee rust using sentinel-2 multispectral imagery
    Castro, Gabriel Dumbá Monteiro de; Vilela, Emerson Ferreira; Faria, Ana Luísa Ribeiro de; Silva, Rogério Antônio; Ferreira, Williams Pinto Marques (Universidade Federal de Lavras, 2023-12-29)
    Coffee Rust (Hemileia vastatrix) is considered the primary coffee disease in the world. The pathogenic fungus can find favorable environmental conditions in different countries, constantly threatening coffee producers. The ...
  • Sensory and chemical analyses of spontaneously fermented coffees
    Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Santos, Cláudia Mendes dos; Haeberlin, Luana; Salvio, Luís Gustavo Amaral (Universidade Federal de Lavras, 2023-11-08)
    Coffee fermentation has emerged as an innovative post-harvest process in recent years. The effectiveness of this process is in conferring sensory notes to the coffee that would please the consumer and allow for the positive ...
  • Physicochemical comparison of aqueous extracts from Peruvian coffee husks (Caturra, Catimor and Geisha) varieties
    Yance, Maciela Yoselyn Puñez; Peréz, Grover Chuquipiondo; Galdos, María Estela Ayala; Pariona-Velarde, Daniel (Universidade Federal de Lavras, 2023-12-19)
    The study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was ...
  • Instant coffee: Products and packaging systems characteristics
    Souza, Raquel Massulo; Moreira, Christiane Quartaroli; Alves, Rosa Maria Vercelino (Universidade Federal de Lavras, 2023-12-15)
    The moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible ...
  • Phosphorus fixation and its relationship with soils chemical properties of the coffee zone of Huila, Colombia
    Poveda, Vanessa Catalina Díaz; Sadeghian, Siavosh (Universidade Federal de Lavras, 2023-11-01)
    Adsorption is one of the critical processes in phosphorus (P) availability in plants. In the coffee crop (Coffea arabica), the highest dose of P is supplied in the vegetative phase, so its management is fundamental to ...
  • Productivity and physical quality of grains from Coffea arabica L. in a tropical high-altitude climate in Brazil
    Martins, Adriana Novais; Turco, Patricia Helena Nogueira; Araújo, Humberto Sampaio de; Firetti, Ricardo (Universidade Federal de Lavras, 2023-11-19)
    The coffee plant is extremely important for Brazilian agribusiness as it generates foreign exchange earnings and employment throughout the production chain. In this study, we evaluated the production and parameters related ...
  • Geographic scope of the global value chain for Indonesian coffee
    Suryana, Anggita Tresliyana; Harianto; Syaukat, Yusman; Harmini (Universidade Federal de Lavras, 2023-12-29)
    Through the global value chain (GVC), the coffee sector is expected to meet one of the UN’s targets in the SDGs, which is to increase exports from developing countries to help them integrate into the multilateral trading ...
  • Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves
    Parwiyanti, Parwiyanti; Nurfitriana, Annisa; Rahmawati, Laila; Din Pangawikan, Aldila; Santoso, Budi (Universidade Federal de Lavras, 2023-12-21)
    In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included ...
  • Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components
    Tarigan, Indra Lasmana; Munawaroh, Siti; Sutrisno; Yusnaidar; Latief, Madyawati (Universidade Federal de Lavras, 2023-11-15)
    Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One ...
  • Impacts of the Covid-19 pandemic on the logistics of exporting coffee in containers
    Ferreira, Rafael Silva; Alvarenga, Rafael Pazeto (Universidade Federal de Lavras, 2023-12-15)
    For many years, Brazil has held the title of the world’s largest coffee producer and exporter. However, despite this, national coffee producers still struggle to access foreign markets due to the bottlenecks and high costs ...
  • Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation
    O'Byrne, Rosmery Cruz; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia (Universidade Federal de Lavras, 2023-10-03)
    Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory ...
  • Reduction of frost damage to coffee trees under agroforestry systems
    Santoro, Patricia Helena; Morais, Heverly; Kitzberger, Cintia Sorane Good (Universidade Federal de Lavras, 2023-10-03)
    Frosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees. To date, this study has evaluated the largest ...
  • Identification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groups
    Marbun, Posma; Bintang; Tampubolon, Koko; Sihombing, Fransisca Natalia; Simanjuntak, Desi Ratnasari; Irly, Irene; Sinuraya, Mariati (Universidade Federal de Lavras, 2023-08-25)
    The low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and ...
  • Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour
    Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Santosa, Kresna Mulya (Universidade Federal de Lavras, 2023-11-10)
    Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods ...
  • Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage
    Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, Ryosuke (Universidade Federal de Lavras, 2023-09-01)
    In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of ...

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