Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG

Viçosa, Brazil

Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG

Viçosa, Brazil
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Sobreira F.M.,Instituto Capixaba Of Pesquisa Assistencia Tecnica E Extensao Rural Incaper | de Oliveira A.C.B.,Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG | Pereira A.A.,Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG | Sobreira M.F.C.,University of California at Santa Cruz | Sakyiama N.S.,Federal University of Viçosa
Australian Journal of Crop Science | Year: 2015

This work evaluated the sensory quality of coffee genotype groups, discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" and content analysis as complementary methodologies. We assessed forty-one Coffea arabica genotypes, comprising six groups: Bourbon, Caturra, Híbrido de Timor (HT), Catimor, Traditional Cultivars (Mundo Novo and Catuaí), and HT Derived Cultivars (Pau-Brasil MG 1, Paraíso MG H419-1, Catiguá MG 2 and Obatã IAC 1669-20) in the randomized block design with two replications. Higher intragroup genetic variability was verified for sweetness, flavor and aftertaste on the standard grading scale. The results showed that the HT derived cultivars group was superior to the others with regards to the Final Score of coffee quality. It presented a confidence interval (85 to 89 points) for classification as an excellent specialty coffee. The Sensogram illustrated the relationship among scores for the groups and sensory attributes, expressing the higher score for flavor in the groups Híbrido de Timor and HT derived cultivars. In the content analysis, six categories and ten subcategories of quality attributes were identified. The studied genealogic groups have genetic potential to produce differentiated coffees. The Sensogram and content analysis are methodologies that complement the current specialty coffee scoring scale, subject to use in the sensory characterization of specialty coffee with respect to quality and intensity of nuances.


Sobreira F.M.,Instituto Capixaba Of Pesquisa Assistencia Tecnica E Extensao Rural Incaper | de Oliveira A.C.B.,Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG | Pereira A.A.,Embrapa Cafe Empresa de Pesquisa Agropecuaria de Minas Gerais EPAMIG | Sakyiama N.S.,Federal University of Viçosa
Australian Journal of Crop Science | Year: 2015

This work evaluated the Híbrido de Timor germplasm and the potential of its derived progenies as genetic resources to improve coffee quality, with focus on the specialty coffee market. Thirty eight Coffea arabica genotypes, comprising Híbrido de Timor genotypes, their progenies and traditional cultivars were studied. The study was conducted in a non-replicated design with intercalated checks where coffee cherry fruits were selectively handpicked and washed. Bean quality (shape and size) was assessed by a set of coffee test screens, while the sensory quality was measured using the attributes of the Specialty Coffee Association of America (SCAA) Cupping Protocols. Simple correlations and principal component analyses (PCA) were applied to analyze the data. There was high correlation for most of the sensory attributes, mainly between flavor and the final score (0.96). Regarding bean quality variables, the bean sieve sizes 19 and 18 correlated positively with the average sieve size (0.84 to 0.93) and negatively with the peaberry sieve (-0.55 to -0.69). The two first principal components illustrated genetic diversity for beans and cup quality. Some Híbrido de Timor and Catimor accessions, including UFV 454-43 and UFV 390-52, respectively, presented greater quality and may meet the interests of coffee breeders. For these, tasters described special nuances related to chocolaty, caramelly, fruity and flowery tastes. The Híbrido de Timor germplasm and its derivatives show potential to be used in coffee breeding programs which seek quality for the specialty coffee market.

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