Biblioteca do Café
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Item Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping(Academia Brasileira de Ciências, 2024-09-09) BORÉM, FLÁVIO M.; SALVIO, LUÍS GUSTAVO A.; CORREA, JEFFERSON LUIZ G.; ALVES, ANA PAULA C.; SANTOS, CLÁUDIA M. DOS; HAEBERLIN, LUANA; CIRILLO, MARCELO A.; SCHWAN, ROSANE F.Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.Item Sensory evaluation of Poncokusumo Liberica Coffee based on bean size and post-harvest processing(Editora UFLA, 2024-09-19) Wafaretta, Erona; Jatmiko, Yoga Dwi; Sunarharum, Wenny Bekti; Hakim, LuchmanCoffea liberica from local farm in Poncokusumo, Indonesia has several accessions identified, unfortunately there has been no further sensory research to develop it into high quality coffee products. This study was aimed to evaluate the sensory attributes of different liberica coffee accessions from a local farm in Poncokusumo based on beans size and post-harvest processes. Liberica coffee green beans were dried using two processes: natural and wine, followed by measuring its bean size. The beans were roasted using three roasting levels (light, medium, and dark), and sensory attributes were tested using a cupping test with nine trained panelists based on Specialty Coffee Association (SCA) guidelines. The findings show that the bean size and post-harvesting processes affected the coffee’s sensory quality. The highest total score was 77.69 for beans that were dried by natural process and roasted at a light level. Compared to wine processing which earns a “good” score, the optimal drying technique for liberica coffee beans that receive a “very good” grade was natural processing. The flavor of liberica coffee was most optimal at light to medium roasting levels, which produced “very good” results that differed from dark levels. The link between bean size, post-harvest, and sensory attribute values demonstrates that the size and procedure of coffee processing is an important sequence to be observed in order to improve the result to the highest quality. It is expected that the findings of this study can be applied to examine the quality standards of local liberica coffee products in Poncokusumo.Item Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage(Universidade Federal de Lavras, 2023-09-01) 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, RyosukeIn 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 detecting small differences are needed. One such tool is multiple factor analysis (MFA). Thus, the objective of this experiment was to evaluate the effects of fermentation time and storage on the quality of sensory attributes using MFA. The coffee (Coffea arabica L.) samples collected for the study were from the Serra da Mantiqueira region – Brazil. In the present study, two natural coffee fermentation methods were evaluated, one using natural coffee microbiota (NF) and the other using a starter culture (Y), along with different times of anaerobic fermentation (0, 24, 48, 72, and 96h), followed by the pulping of the samples without the use of water. Sensory analysis of fermented coffee samples was performed immediately after drying and after six months of storage in permeable packaging in a refrigerated environment. Thus, the experiment was conducted in an intirely randomized design with a 2 x 5 x 2 factorial scheme (2 fermentation treatments; 5 fermentation times; 2 storage times). The highest scores and the attributes described in higher quality coffees, such as sweetness, acidity, and aftertaste, were attributed to coffees fermented for 96 hours. Results indicated that inoculation of the yeast Saccharomyces cerevisiae CCMA 0543 was responsible for maintaining the sensory qualities of the coffee fermented for 96 hours after 6 months of storage.Item Development of a memories vocabulary (MemVOC) for food products using coffee as a model(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-11-03) Cabal-Prieto, Adan; Teodoro-Bernabé, Gabriela; Coria-Rincón, Cecilia; Sánchez-Arellano, Lucia; Ramón-Canul, Lorena Guadalupe; Rodríguez-Miranda, Jesús; Prinyawiwatkul, Witoon; Juárez-Barrientos, José Manuel; Herrera-Corredor, José Andrés; Ramírez-Rivera, Emmanuel de JesúsMultiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.Item Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing(Crop Breeding and Applied Biotechnology, 2019) Barbosa, Ivan de Paiva; Oliveira, Antonio Carlos Baião de; Rosado, Renato Domiciano Silva; Sakiyama, Ney Sussumu; Cruz, Cosme Damião; Pereira, Antônio AlvesThe specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.