African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6013

Full Length Research Paper

Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

Diego Egidio Ribeiro
  • Diego Egidio Ribeiro
  • Departamento de Engenharia, Universidade Federal de Lavras, Lavras – MG, 37200-000, Brazil.
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Flavio Meira Borem
  • Flavio Meira Borem
  • Departamento de Engenharia, Universidade Federal de Lavras, Lavras – MG, 37200-000, Brazil.
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Marcelo Angelo Cirillo
  • Marcelo Angelo Cirillo
  • Departamento de Ciências Exatas, Universidade Federal de Lavras, Lavras – MG, 37200-000, Brazil.
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Mariele Vilela Bernardes Prado
  • Mariele Vilela Bernardes Prado
  • Departamento de Ciências Exatas, Universidade Federal de Lavras, Lavras – MG, 37200-000, Brazil.
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Vany Perpetua Ferraz
  • Vany Perpetua Ferraz
  • Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte – MG, 31270-901, Brazil.
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Helena Maria Ramos Alves
  • Helena Maria Ramos Alves
  • Empresa Brasileira de Pesquisa Agropecuária, Brasília – DF, 70.770-901, Brazil.
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Jose Henrique da Silva Taveira
  • Jose Henrique da Silva Taveira
  • Departamento de Engenharia Agrícola, Universidade Estadual de Goiás, Campus Santa Helena de Goiás, Santa Helena de Goiás – Goiás, 75920-000, Brazil.
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  •  Received: 22 January 2016
  •  Accepted: 02 June 2016
  •  Published: 07 July 2016

Abstract

The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interactions of coffee genotype, environment, and processing. The chemical descriptors caffeine, trigonelline, sucrose, and isomers of chlorogenic acid (3-CQA, 4-CQA, and 5-CQA), were analyzed through the use of high performance liquid chromatography (HPLC). Trained and qualified cuppers, certified as judges of specialty coffees, carried out the sensorial analysis using the methodology proposed by the Specialty Coffee Association of America (SCAA). Based on the cultivation environment, altitude and the genotype, it was possible to associate the chemical composition of the raw coffee bean with the coffee beverage sensorial quality. Yellow Bourbon cultivated above 1,200 m of altitude present higher contents of trigonelline and 3-CQA in the raw beans as well as high sensorial quality in the beverage. 

Key words: Altitude, multidimensional scaling, slope exposure, Yellow Bourbon, coffee processing.