Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil

Authors

  • André Luiz Buzzo Mori Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 380, s/no, Campus Universitário, CEP 86057-970 Londrina, PR.
  • Aline de Oliveira Garcia Instituto de Tecnologia de Alimentos, Avenida Cônego Antônio Roccato, no 140, Vila Nova, CEP 13070-178 Campinas, SP.
  • Maria Amélia Gava Ferrão Embrapa Café, Parque Estação Biológica, Avenida W3 Norte (Final), CEP 70770-901 Brasília, DF.
  • Aymbiré Francisco Almeida da Fonseca Embrapa Café, Parque Estação Biológica, Avenida W3 Norte (Final), CEP 70770-901 Brasília, DF.
  • Romário Gava Ferrão Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Rua Afonso Sarlo, no 160, Bento Ferreira, CEP 29052-010 Vitória, ES.
  • Marta de Toledo Benassi Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 380, s/no, Campus Universitário, CEP 86057-970 Londrina, PR.

DOI:

https://doi.org/10.1590/S1678-3921.pab2018.v53.25100

Keywords:

Coffea canephora, Centenária ES8132, Diamante ES8112, ES8122, sensory analysis

Abstract

The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong, body, astringency, and coffee aftertaste were the most relevant in the characterization of the beverages of the studied C. canephora cultivars. Acidity is the attribute with the greatest impact on the overall quality of C. canephora brew. The coffee brews of the clones of 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' are classified as of traditional quality, but near the superior category.

Author Biographies

André Luiz Buzzo Mori, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 380, s/no, Campus Universitário, CEP 86057-970 Londrina, PR.

http://lattes.cnpq.br/8589716580141955

Aline de Oliveira Garcia, Instituto de Tecnologia de Alimentos, Avenida Cônego Antônio Roccato, no 140, Vila Nova, CEP 13070-178 Campinas, SP.

http://lattes.cnpq.br/8051975997122304

Maria Amélia Gava Ferrão, Embrapa Café, Parque Estação Biológica, Avenida W3 Norte (Final), CEP 70770-901 Brasília, DF.

http://lattes.cnpq.br/0041236146696754

Aymbiré Francisco Almeida da Fonseca, Embrapa Café, Parque Estação Biológica, Avenida W3 Norte (Final), CEP 70770-901 Brasília, DF.

http://lattes.cnpq.br/7561487411080800

Romário Gava Ferrão, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Rua Afonso Sarlo, no 160, Bento Ferreira, CEP 29052-010 Vitória, ES.

http://lattes.cnpq.br/2340689518921145

Marta de Toledo Benassi, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 380, s/no, Campus Universitário, CEP 86057-970 Londrina, PR.

http://lattes.cnpq.br/7409756675845441

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Published

2018-11-07

How to Cite

Mori, A. L. B., Garcia, A. de O., Ferrão, M. A. G., Fonseca, A. F. A. da, Ferrão, R. G., & Benassi, M. de T. (2018). Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil. Pesquisa Agropecuaria Brasileira, 53(9), 1061–1069. https://doi.org/10.1590/S1678-3921.pab2018.v53.25100

Issue

v.53, n.9, set. 2018

Section

FOOD TECHNOLOGY