On the soil–bean–cup relationships in Coffea arabica L

BACKGROUND The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantation...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2020-12, Vol.100 (15), p.5434-5441
Main Authors: Morales‐Ramos, Victorino, Escamilla‐Prado, Esteban, Ruiz‐Carbajal, Ricardo Abimael, Pérez‐Sato, Juan Antonio, Velázquez‐Morales, Juan Alberto, Servín‐Juárez, Roselia
Format: Article
Language:English
Subjects:
Acidity
Altitude
Beans
Caffeine
Caffeoylquinic acid
Calcium
Calcium - analysis
Calcium - metabolism
Chemical composition
Chiapas, Mexico
Coffea - chemistry
Coffea - growth & development
Coffea - metabolism
Coffee
Coffee - chemistry
Copper - analysis
Copper - metabolism
cupping
Food Quality
green coffee bean
Humans
Mexico
Phosphorus
Phosphorus - analysis
Phosphorus - metabolism
Plantations
Potassium
Potassium - analysis
Potassium - metabolism
Quality management
Seeds - chemistry
Seeds - growth & development
Seeds - metabolism
Sensory properties
Soil - chemistry
soil analysis
Soil water
Soils
Taste
Trace elements
trigonelline
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Summary:BACKGROUND The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10594