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Item Relations between sensory quality and spectral indices in brazilian arabica coffees(Academia Brasileira de Ciências, 2025-03-17) SARMENTO, CARLA SIMONE A.G.; LEMOS, ODAIR L.; BOFFO, ELISANGELA F.; MATSUMOTO, SYLVANA N.; CASTRO, INGRID THALIA P. DE; ALVARENGA, YASMIN A.This article describes an investigation using spectral indices to characterize coffee production of Brazil, regarding beverage quality and possible correlations with the growing environment. The study evaluated 50 arabica coffee samples, 16 of which were natural process, and 34 were pulped coffes. These samples were originated from growing areas located in different altitude ranges and regions of the municipality, with similar planting spacing and predominance of Catuai cultivars. The samples were subjected to sensory analysis, which revealed that 58% of the samples were classified as specialty coffees: 3 natural, and 26 pulped coffes. Multiple correspondence analysis showed that average spectral indices, normalized difference vegetation index (NDVI), enhanced vegetation index (EVI), and photochemical reflectance index (PRI), derived from images of the multispectral instrument (MSI), were not associated with the quality parameters of the coffee beverage. In contrast, the plant senescence reflectance index (PSRI) proved to be the relevant factor in the quality of the drink. In summary, the analysis of the relationship between the indices demonstrated that the NDVI, which measures the vegetative vigor of plants, showed an inverse correlation with the PSRI. Additionally, the principal component analysis suggested that samples collected from drier areas differed significantly from other geographic regions.Item An interdisciplinary approach for evaluating beverage quality in Coffea canephora(Academia Brasileira de Ciências, 2025-05-09) SOUZA, LUCIMARA C. DE; FERRÃO, MARIA AMÉLIA G.; FONSECA, AYMBIRÉ FRANCISCO A. DA; VOLPI, PAULO SÉRGIO; COMERIO, MARCONE; PEREIRA, LUCAS L.; CARVALHO, JOSÉ AUGUSTO M.; SARAIVA, SÉRGIO H.; PINHEIRO, PATRÍCIA F.; SILVA JÚNIOR, ADELSON L. DA; SOARES, TAÍS CRISTINA B.The objective of this study was to assess the quality of Conilon coffee (Coffea canephora) based on agronomic, physicochemical, sensory profiles, and molecular markers. The dataset comprises 107 genotypes from the Incaper breeding program, evaluated in Marilândia, ES, Brazil. A total of 30 traits and 14 SSR markers were examined, revealing significant genetic variability. Most genotypes exhibited a medium June harvest cycle, uniform ripening, medium-sized beans, high processing yield, and a high percentage of flat and peaberry beans. Physicochemical variables, total titratable acidity, and potassium leaching contributed significantly to the observed variability. Chlorogenic acids (4.82%) and caffeine (2.58%) were the most abundant bioactive compounds. In sensory evaluations, 34 genotypes received scores exceeding 80. 13 markers were recommended for future association mapping studies to identify QTLs influencing the traits evaluated. Results identified genotypes with potential to maximize heterosis and genetic diversity in advancing generations. Among the evaluated genotypes, 34 were identified as promising due to their high sensory scores (≥ 80 points) and favorable agronomic, physicochemical, sensory, and genetic traits. The progeny HS17 stood out as the most divergent in agronomic and genetic traits compared to the other genotypes.Item Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method(Academia Brasileira de Ciências, 2023-06-16) Benedito, Luiza Z.; Lima, Clara Mariana G.; Pires, Fabiana C.; Amaral, Ana Elisa; Verruck, Silvani; Pereira, Rosemary G. F. A.Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence of previous information about quality on this perception using hedonic scale and Check All That Apply (CATA) sensory tests. The sensory tests were performed in two stages, one without and the other with quality related information of Mogiana coffee samples (Rio, Hard and Soft), and a traditional coffee sample. CATA attributes frequency of occurrence shows that samples discrimination could be done with specific attributes. For Soft coffee the attributes with more occurrence were sweet, caramel, brown sugar, and smooth. The Hard coffee sample was described by the attributes peanut, buttery, and chocolate. While for Rio coffee, the descriptive attributes most often mentioned were strong and burnt. The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by passing on information on quality attributes to consumers.Item Classifiers based on artificial intelligence in the prediction of recently planted coffee cultivars using a Remotely Piloted Aircraft System(Academia Brasileira de Ciências, 2023-11-03) Bento, Nicole L.; Ferraz, Gabriel Araújo E.S.; Barata, Rafael Alexandre P.; Soares, Daniel V.; Teodoro, Sabrina A.; Estima, Pedro Henrique De O.The classification and prediction methods through artificial intelligence algorithms are applied in different sectors to assist and promote intelligent decision-making. In this sense, due to the great importance in the cultivation, consumption and export of coffee in Brazil and the technological application of the Remotely Piloted Aircraft System (RPAS) this study aimed to compare and select models based on different data classification techniques by different classification algorithms for the prediction of different coffee cultivars (Coffea arabica L.) recently planted. The attributes evaluated were height, crown diameter, total chlorophyll content, chlorophyll A and chlorophyll B, Foliar Area Index (LAI) and vegetation indexes NDVI, NDRE, MCARI1, GVI, and CI in six months. The data were prepared programming language Python using algorithms of Decision Trees, Random Forest, Support Vector Machine and Neural Networks. It was evaluated through cross-validation in all methods, the distribution by FreeViz, the hit rate, sensitivity, specificity, F1 score, and area under the ROC curve and percentage and predictive performance difference. All algorithms showed good hits and predictions for coffee cultivars (0.768% Decision Tree, 0.836% Random Forest, 0.886 Support Vector Machine and 0.899 Neural Networks) and the Neural Networks algorithm produced more accurate predictions than other tested algorithm models, with a higher percentage of hits for the classes considered.Item Influence of hulling and storage conditions on maintaining coffee quality(Academia Brasileira de Ciências, 2023-12-11) Abreu, Giselle F.; Rosa, Sttela D.V.F.; Coelho, Stefânia V.B.; Pereira, Cristiane C.; Malta, Marcelo R.; Fantazzini, Tatiana B.; Vilela, Amanda L.Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions. Beans were dried to 11% moisture content after dry processing (natural coffee, dry cherry coffee) and wet processing (parchment coffee, fully washed). Before storage, part of the coffee was hulled and part was not. The coffee was stored under refrigerated air (10ºC and 50% relative humidity) or in an environment at 25ºC. In the periods of 0, 3, 6, and 12 months, samples were taken for sensory, electrical conductivity and tetrazolium evaluation. Refrigerated environment favors conservation of sensory and physiological quality of the natural hulled coffee beans and fully washed coffee. Hulled beans of natural and fully washed coffee stored under refrigerated conditions have the initial quality conserved for up to 12 months and in non-controlled environmental, for up to 3 months. Mechanical damage caused by hulling, associated with the lack of tissue fruit parts, contributes to reduction hulled coffee quality in storage, regardless of the processing.