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Item Predictive model of moisture content in dry parchment coffee beans using near-infrared spectroscopy (FT-NIR)(Editora UFLA, 2025-02-13) Lozano, Kevy Sandrith Ordoñez; Monje, Andrés Felipe Bahamón; Guzman, Nelson GutierrezMoisture content is a key quality parameter in grain storage. Near infrared spectroscopy (NIRS) is a non-destructive technique, with fast and simple measurements, that can be a method to implement for monitoring this parameter. The objective of this research was to evaluate the NIRS technique for the prediction of the moisture content of dry samples of dry parchment coffee (DPC), for this it was necessary to carry out the study in different drying times in order to obtain several points of moisture of the grain that could exist, once the spectrum is taken in the FT-NIR, it is taken to the oven so that through the gravimetric method the real moisture of the grain can be known. The Spectrum Quant software was used to develop the predictive mathematical model by means of principal component regression (PCR) and partial least squares (PLS), using a set of randomly divided data for calibration and validation. The results showed that a better goodness of fit was found with a PLS model and the application of the baseline and second derivative correction, obtaining a coefficient of determination (R2) of 0.99 and a predictive standard error (SEP) of 0.34. Finding a good correlation between the real data with those estimated by the NIR equipment, emerging a fast and practical way in full-scale monitoring in DPC grain moisture control.Item Bioactive Diterpenes and Serotonin Amides in Cold-Pressed Green Coffee Oil (Coffea arabica L.)(Sociedade Brasileira de Química, 2024-02-09) Silva, Rodrigo M. V.; Brand, Ana Laura M.; Tinoco, Natalia A. B.; Freitas, Suely P.; Rezende, Claudia M.Cold pressing is an environment-friendly mechanical extraction for oils from seeds. In this work, cold-pressed green Arabica coffee oil was investigated related to the influence of the pressing variables (preheating, exit diameter, screw speed, and particle size) on the chemical oil composition, mainly on the diterpenes and, for the first time in the scientific literature, on the content of serotonin amides (N-alkanoyl-5-hydroxytryptamides (Cn-5HT)). The oil yield from screw pressing varied from 2.65 to 6.27%, with major yields obtained as the size of the particle and temperature increased. Soxhlet extraction produced 9.46 ± 0.04% of oil. The fatty acid content of the oils varied from 32.79 to 33.49% and showed no significant difference among the different pressing conditions. The amount of the diterpenes kahweol and cafestol ranged from 13.33 to 16.72 mg g-1 and 37.11 to 47.14 mg g 1 of oil, respectively, summing 50.44 to 63.86 mg g 1 of diterpenes. The total content of Cn-5HTs ranged from 307.92 to 1716.52 µg g 1, being 114.42 to 577.37 µg g 1 for arachidic acid-5-hydroxytryptamide, (C20-5HT) and 193.50 to 1068.08 µg g 1 for behenic acid-5-hydroxytryptamide (C22-5HT) in oil, the most abundant in coffee bean. From the 16 cold press treatments, six conditions showed significant amounts of these compounds. Aspects related to the biological activity and relevance of coffee lipid diterpenes and Cn-5HTs are discussed.Item Productivity and physical quality of grains from Coffea arabica L. in a tropical high-altitude climate in Brazil(Universidade Federal de Lavras, 2023-11-19) Martins, Adriana Novais; Turco, Patricia Helena Nogueira; Araújo, Humberto Sampaio de; Firetti, RicardoThe 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 to the quality of 18 Coffea arabica L. cultivars grafted onto the Apoatã IAC 2258 cultivar, in seven consecutive harvests. The experiment was installed in 2014 and carried out for seven harvests, in Fazenda Recreio in the municipality of Vera Cruz, state of São Paulo, Brazil. We used a randomised block design (DBC), with three experimental replications, which were conducted in 54 plots. We analysed productivity, yield, and grain size parameters. The data were evaluated by the analysis of variance (ANOVA) and the mean values were used to conduct the Scott-Knott and Tukey test. The results showed that in all the cycles, the characteristics evaluated showed significant differences among the cultivars. The ratio between the residual mean squares of the analysis of variance was less than 7:1 for all the characteristics evaluated, which allowed us to compare the seven harvests with each other. The cultivars IPR 100, Obatã IAC 1669–20, IPR 107 and IAC 125 RN performed the best, as determined by the parameters evaluated, and thus, we recommend these cultivars for growing coffee tropical high-altitude climate in Brazil.Item Post-harvest of coffee: factors that influence the final quality of the beverage(Revista Engenharia na Agricultura, 2022-04-27) Silva, Camilla Sena da; Coelho, Ana Paula de Freitas; Lisboa, Cristiane Fernandes; Vieira, Gerival; Teles, Maria Carolina de AbreuBrazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.Item Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing(Universidade Federal de Lavras, 2023-04-17) Alixandre, Ricardo Dias; Alixandre, Fabiano Tristão; Lima, Paula Aparecida Muniz de; Fornazier, Maurício José; Krohling, Cesar Abel; Amaral, José Francisco Teixeira do; Guarçoni, Rogério Carvalho; Dias, Rodrigo da Silva; Venturini, Cassio de Faria; Macette, Higor Alixandre; Zandonadi, Cecília Uliana; Viçosi, David BrunelliThe growing demand for better quality coffees has driven changes in the coffee production chain, mainly through the adoption of new technologies and management. Thus, this work was carried out aiming to evaluate the physical and sensorial quality of Arabica coffee cultivars, submitted to natural and pulped post-harvesting processing. The experiment was carried out following a randomized block design with three replications, in a split-plot scheme, with the plots consisting of five cultivars (Catucaí 2 SL, Catucaí 24/137, Catuaí IAC 44, Arara and Acauã); and the subplots by two processes, pulped and natural cherry. The harvest was carried out manually, harvesting the cherry fruits (ripe) in a sieve. The coffees were processed by the natural and pulped cherry methods. Drying was carried out on a covered suspended terrace, until the grains reached 11% ± 1 moisture (wet basis, bu). The following evaluations were carried out: sensorial analysis of the beverage according to the SCAA methodology, analysis of grain sieves according to the Official Brazilian Coffee Classification Protocol. The results show that all evaluated cultivars have a great potential for the production of specialty coffees in that studied environment. Differences were observed between cultivars both in the sensory quality of the beverage and in the grain size. Cultivar Arara presents a general average of final beverage grade higher than the other cultivars.Item Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices(Editora UFLA, 2021) Fadhil, Rahmat; Nurba, Diswandi; Sukmawati, ElyaArabica coffee (Coffea arabica) becomes one of the most in-demand types by the community due to its typical taste. The material needed in this study was Gayo Arabica coffee (full wash) obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory assessment of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen va rieties are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it could be concluded that flavor is the top priority that influences Gayo Arabica coffee’s taste. Therefore, Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim.Item Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees(Editora UFLA, 2021) Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar PoloniniIn general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analy sis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical com position when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee.Item Characterization of Roasted Coffea arabica Species by the Relationship Between Caffeine and Diterpenes Contents(Instituto de Tecnologia do Paraná - Tecpar, 2020) Zanin, Rodolfo Campos; Kitzberger, Cíntia Sorane Good; Benassi, Marta de ToledoCommercial roasted and ground coffees are usually blends of Coffea arabica and Coffea canephora. Considering the differences in price and sensory characteristics between these two species, the identification of the presence of each species in commercial blends is of great interest. The aim of this study was to describe typical profiles of caffeine and diterpenes (kahweol and cafestol) contents and the ratios among these compounds to support the characterization of Coffea species in roasted coffees. 32 good cup quality Brazilian C. arabica coffees (from coffee quality contests) produced using different postharvest treatments were studied. All analysis were performed by HPLC. Higher ranges were observed in diterpene contents – kahweol varied from 1.75 to 10.68 g/kg (coefficient of variation of 510%) and cafestol from 1.76 to 9.66 g/kg (449%) – than caffeine, that varied from 5.1 to 16.2 g/kg (coefficient of variation of 218%). Wide ranges of the kahweol/cafestol ratio (0.63 to 2.77) and the caffeine/kahweol ratio (0.84 to 5.15) were also observed. Hence it was proposed the additional use of a new parameter, the ratio of caffeine/sum of diterpenes (kahweol + cafestol) that presents values from 0.54 to 2.39. The results indicated that the combined use of these parameters could be a potential tool for discriminating Coffea species in blends of roasted and ground coffee. It was proposed as potentially indicative of C. arabica: values of kahweol/cafestol ratio above 0.50, associated with caffeine/kahweol ratio lower than 5.50 and caffeine/sum of diterpenes ratio lower than 2.50.