Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments

Luisa Pereira Figueiredo; Flávio Meira Borém; Fabiana Carmanini Ribeiro; Gerson Silva Giomo; Marcelo Ribeiro Malta; José Henrique da Silva Taveira

doi:10.25186/cs.v13i1.1400

Authors

Luisa Pereira Figueiredo Universidade Federal de Lavras/ Departamento de Ciência dos Alimentos
Flávio Meira Borém Universidade Federal de Lavras/ Departamento de Engenharia
Fabiana Carmanini Ribeiro Universidade de Brasília/UNB - Departamento de Agronomia e Medicina Veterinária
Gerson Silva Giomo Insituto Agronômico de Campinas/IAC
Marcelo Ribeiro Malta Empresa de Pesquisa Agropecuária de Minas Gerais/EPAMIG
José Henrique da Silva Taveira Universidade Estadual de Goiás/UEG

DOI:

https://doi.org/10.25186/cs.v13i1.1400

Keywords:

Specialty Coffees, genotypes, yellow bourbon, multidimensional scaling.

Abstract

Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments.

Author Biographies

Luisa Pereira Figueiredo, Universidade Federal de Lavras/ Departamento de Ciência dos Alimentos

CV: http://lattes.cnpq.br/9649152041838039

Flávio Meira Borém, Universidade Federal de Lavras/ Departamento de Engenharia

CV: http://lattes.cnpq.br/7518042628566509

Fabiana Carmanini Ribeiro, Universidade de Brasília/UNB - Departamento de Agronomia e Medicina Veterinária

CV: http://lattes.cnpq.br/9033280695816860

Gerson Silva Giomo, Insituto Agronômico de Campinas/IAC

CV: http://lattes.cnpq.br/2341870949966723

Marcelo Ribeiro Malta, Empresa de Pesquisa Agropecuária de Minas Gerais/EPAMIG

CV: http://lattes.cnpq.br/2045281406939713

José Henrique da Silva Taveira, Universidade Estadual de Goiás/UEG

CV: http://lattes.cnpq.br/1359434613878518

References

ALVES, H. M. R.; VOLPATO, M. M. L.; VIEIRA, T. G. C.; BORÉM, F. M.; BARBOSA, J. N. Características ambientais e qualidade da bebida dos cafés do estado de Minas Gerais. Informe Agropecuário, Belo Horizonte, v. 32, n. 261, p. 18–29, 2011.

AVELINO, J.; BARBOZA, B.; ARAYA, J. C.; et al. Effects of slope exposure, altitude and yield on coffee quality in two altitudeterroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture, London, v. 85, n. 11, p. 1869–1876, 2005.

BERTRAND, B.; VAAST, P.; ALPIZAR, E.; et al. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree physiology, Victoria, v. 26, n. 9, p. 1239–48, 2006.

BERTRAND, B.; VILLARREAL, D.; LAFFARGUE, A.; et al. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins. Journal of agricultural and food chemistry, Easton, v. 56, n. 6, p. 2273–2280, 2008.

BORÉM, F. M.; ANDRADE, E. T de.; ISQUIERDO, E. P. Coffee Drying. In Handbook of Coffee Post-Harvest Technology. UFLA ed. Lavras, 2014.

CAMARGO, M. B. P. DE. The impact of climatic variability and climate change on Arabic Coffee crop in Brazil. Bragantia, Campinas, v. 69, n. 1, p. 239–247, 2010.

CAMPA, C.; BALLESTER, J. .; DOULBEAU, S.; et al. Trigonelline and sucrose diversity in wild Coffea species. Food Chemistry, Oxford, v. 88, n. 1, p. 39–43, 2004.

CARVALHO, G. R.; MENDES, A. N. G.; BARTHOLO, G. F.; CEREDA, G. J. Comportamento de progênies cafeeiro cultivar Mundo Novo. Ciência e Agrotecnologia, Lavras, v. 30, n. 5, p. 853–860, 2006.

COX, T. F. .; COX, M. A. . Muldimensional scaling. Washington: Boca Raton, 2001.

DAL MOLIN, R. N.; ANDREOTTI, M.; REIS, A. R. DOS; et al. Caracterização física e sensorial do café produzido nas condições topoclimáticas de Jesuitas, Paraná. Acta Scientiarum. Agronomy, Maringá, v. 30, n. 3, p. 353–358, 2008.

DECAZY, F.; AVELINO, J.; GUYOT, B.; et al. Quality of Different Honduran Coffees in Relation to Several Environments. Journal of Food Science, Champaign v. 68, n. 7, p. 2356–2361, 2003.

DESSALEGN, Y.; LABUSCHAGNE, M. T.; OSTHOFF, G.; HERSELMAN, L. Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee ( Coffea arabica L .). Journal of the science of food and agriculture, London, v. 88, n. 10, p. 1726–1730, 2008.

DUARTE, G. S.; PEREIRA, A. A.; FARAH, A. Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet postharvesting methods. Food Chemistry, Oxford, v. 118, n. 3, p. 851 855, 2010.

FARAH, A.; MONTEIRO, M. C.; CALADO, V.; FRANCA, A. S.; TRUGO, L. C. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry, Oxford, v. 98, n. 2, p. 373–380, 2006.

FERREIRA, A. D.; CARVALHO, G. R.; REZENDE, J. C de.; BOTELHO, C. E.; REZENDE, R. M. CARVALHO, A. M de. Desempenho agronômico de seleções de café Bourbon Vermelho e Bourbon Amarelo de diferentes origens. Pesquisa Agropecuária Brasileira, Brasília, v.48, n. 4, p. 388-394, 2013.

FERREIRA, A. D.; MENDES, A. N. G.; CARVALHO, G. R.; et al. Análise sensorial de diferentes genótipos de cafeeiros bourbon. Interciencia, Catanduva, v. 37, n. 5, p. 390–394, 2012.

FIGUEIREDO, L. P.; BORÉM, F. M.; CIRILLO, M. Â.; et al. The Potential for High Quality Bourbon Coffees From Different Environments. Journal of Agricultural Science, Ottawa, v. 5, n. 10, p. 87–98, 2013.

FIGUEIREDO, L. P.; BORÉM, F. M.; RIBEIRO, F. C.; et al. Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions. African Journal of Agricultural Research, Nairobi v. 10, n. 35, p. 3484–3493, 2015.

FIGUEIREDO, L. P. Perfil sensorial e químico de genótipos de cafeeiro Bourbon de diferentes origens geográficas. 2010. 81p. Dissertação (Mestrado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, 2010.

FRANCA, A. S.; OLIVEIRA, L. S.; MENDONÇA, J. C. F.; SILVA, X. A. Food Chemistry Physical and chemical attributes of defective crude and roasted coffee beans. Food Chemistry, Oxford, v. 90, p. 89–94, 2005.

GIOMO, G. S.; BORÉM, F. M. Cafés especiais no Brasil: opção pela qualidade. Informe Agropecuário, Belo Horizonte, v. 32, n. 261, p. 7–16, 2011.

GUYOT, B.; GUEULE, D.; MANEZ, J. C.; et al. Influence de l’altitude et de l’ombrage sur la qualité des cafés Arabica. Plantations, recherche, développement, Paris, p. 272–283, 1996.

KY, C.; BARRE, P.; NOIROT, M. Genetic investigations on the caffeine and chlorogenic acid relationship in an interspecific cross between Coffea liberica dewevrei and C . pseudozanguebariae. Tree Genetics & Genomes, Davis, p. 1043–1049, 2013.

LINGLE, T. R. The coffee cupper´s handbook: systematic guide to the sensory evaluation of coffee´s flavor. 4. ed. ed. Califórnia: Long Beach: Specialty Coffee Association of America, 2011.

PEREIRA, M. C.; CHALFOUN, S. M.; CARVALHO, G. R. DE; SAVIAN, T. V. Multivariate analysis of sensory characteristics of coffee grains ( Coffea arabica L .) in the region of upper Paranaíba. Acta Scientiarum. Agronomy, Maringá, v. 32, n. 4, p. 635–641, 2010.

PERRONE, D.; DONANGELO, C. M.; FARAH, A. Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography – mass spectrometry. Food Chemistry, Oxford, v. 110, p. 1030–1035, 2008.

R DEVELOPMENT CORE TEAM. R: A language and environment for statistical computing. ., 2012.

RIBEIRO, J. S.; FERREIRA, M. M. C.; SALVA, T. J. G. Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy. Talanta, London, v. 83, n. 5, p. 1352–8, 2011.

SALLA, M. H. Influence of genotype, location and processing methods on the quality of coffee (Coffea arabica L.), Hawassa University, Awassa, 2009.

VILLARREAL, D.; LAFFARGUE, A.; POSADA, H.; et al. Genotypic and environmental effects on coffee (Coffea arabica L.) bean fatty acid profile: impact on variety and origin chemometric determination. Journal.