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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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| Published in: | Journal of the science of food and agriculture 2020-12, Vol.100 (15), p.5434-5441 |
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| Main Authors: | , , , , , |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c3424-2e282b84c79eae933159ec4b32aed6b24b71dffc4d91c513aadcdd12b3c10bb73 |
| container_end_page | 5441 |
| container_issue | 15 |
| container_start_page | 5434 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 100 |
| creator | Morales‐Ramos, Victorino Escamilla‐Prado, Esteban Ruiz‐Carbajal, Ricardo Abimael Pérez‐Sato, Juan Antonio Velázquez‐Morales, Juan Alberto Servín‐Juárez, Roselia |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.10594 |
| format | article |
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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 < 0.05) relationship with the content of the same elements in soil. The level of macro‑ and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5‐caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage.
CONCLUSION
The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10594</identifier><identifier>PMID: 32562262</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5434-5441</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3424-2e282b84c79eae933159ec4b32aed6b24b71dffc4d91c513aadcdd12b3c10bb73</citedby><cites>FETCH-LOGICAL-c3424-2e282b84c79eae933159ec4b32aed6b24b71dffc4d91c513aadcdd12b3c10bb73</cites><orcidid>0000-0001-9416-4070</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32562262$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Morales‐Ramos, Victorino</creatorcontrib><creatorcontrib>Escamilla‐Prado, Esteban</creatorcontrib><creatorcontrib>Ruiz‐Carbajal, Ricardo Abimael</creatorcontrib><creatorcontrib>Pérez‐Sato, Juan Antonio</creatorcontrib><creatorcontrib>Velázquez‐Morales, Juan Alberto</creatorcontrib><creatorcontrib>Servín‐Juárez, Roselia</creatorcontrib><title>On the soil–bean–cup relationships in Coffea arabica L</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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 < 0.05) relationship with the content of the same elements in soil. The level of macro‑ and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5‐caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage.
CONCLUSION
The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry</description><subject>Acidity</subject><subject>Altitude</subject><subject>Beans</subject><subject>Caffeine</subject><subject>Caffeoylquinic acid</subject><subject>Calcium</subject><subject>Calcium - analysis</subject><subject>Calcium - metabolism</subject><subject>Chemical composition</subject><subject>Chiapas, Mexico</subject><subject>Coffea - chemistry</subject><subject>Coffea - growth & development</subject><subject>Coffea - metabolism</subject><subject>Coffee</subject><subject>Coffee - chemistry</subject><subject>Copper - analysis</subject><subject>Copper - metabolism</subject><subject>cupping</subject><subject>Food Quality</subject><subject>green coffee bean</subject><subject>Humans</subject><subject>Mexico</subject><subject>Phosphorus</subject><subject>Phosphorus - analysis</subject><subject>Phosphorus - metabolism</subject><subject>Plantations</subject><subject>Potassium</subject><subject>Potassium - analysis</subject><subject>Potassium - metabolism</subject><subject>Quality management</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Seeds - metabolism</subject><subject>Sensory properties</subject><subject>Soil - chemistry</subject><subject>soil analysis</subject><subject>Soil water</subject><subject>Soils</subject><subject>Taste</subject><subject>Trace elements</subject><subject>trigonelline</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp90MtKw0AUBuBBFFurGx9AAm5EiM41ybgrxXqh0IW6HmYmJ3RKmsRMg3TnO_iGPolTU124cHUOnI-fw4_QKcFXBGN6vfSFDpuQfA8NCZZpjDHB-2gYjjQWhNMBOvJ-iTGWMkkO0YBRkVCa0CG6mVfRegGRr135-f5hQFdh2K6JWij12tWVX7jGR66KJnVRgI50q42zOpodo4NClx5OdnOEXqa3z5P7eDa_e5iMZ7FlnPKYAs2oybhNJWiQjBEhwXLDqIY8MZSblORFYXkuiRWEaZ3bPCfUMEuwMSkboYs-t2nr1w78Wq2ct1CWuoK684pyIqjkmcgCPf9Dl3XXVuG7oESSZTJNSFCXvbJt7X0LhWpat9LtRhGsto2qbaPqu9GAz3aRnVlB_kt_KgyA9ODNlbD5J0o9Pk3HfegX5UWA-Q</recordid><startdate>202012</startdate><enddate>202012</enddate><creator>Morales‐Ramos, Victorino</creator><creator>Escamilla‐Prado, Esteban</creator><creator>Ruiz‐Carbajal, Ricardo Abimael</creator><creator>Pérez‐Sato, Juan Antonio</creator><creator>Velázquez‐Morales, Juan Alberto</creator><creator>Servín‐Juárez, Roselia</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9416-4070</orcidid></search><sort><creationdate>202012</creationdate><title>On the soil–bean–cup relationships in Coffea arabica L</title><author>Morales‐Ramos, Victorino ; Escamilla‐Prado, Esteban ; Ruiz‐Carbajal, Ricardo Abimael ; Pérez‐Sato, Juan Antonio ; Velázquez‐Morales, Juan Alberto ; Servín‐Juárez, Roselia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3424-2e282b84c79eae933159ec4b32aed6b24b71dffc4d91c513aadcdd12b3c10bb73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidity</topic><topic>Altitude</topic><topic>Beans</topic><topic>Caffeine</topic><topic>Caffeoylquinic acid</topic><topic>Calcium</topic><topic>Calcium - analysis</topic><topic>Calcium - metabolism</topic><topic>Chemical composition</topic><topic>Chiapas, Mexico</topic><topic>Coffea - chemistry</topic><topic>Coffea - growth & development</topic><topic>Coffea - metabolism</topic><topic>Coffee</topic><topic>Coffee - chemistry</topic><topic>Copper - analysis</topic><topic>Copper - metabolism</topic><topic>cupping</topic><topic>Food Quality</topic><topic>green coffee bean</topic><topic>Humans</topic><topic>Mexico</topic><topic>Phosphorus</topic><topic>Phosphorus - analysis</topic><topic>Phosphorus - metabolism</topic><topic>Plantations</topic><topic>Potassium</topic><topic>Potassium - analysis</topic><topic>Potassium - metabolism</topic><topic>Quality management</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Seeds - metabolism</topic><topic>Sensory properties</topic><topic>Soil - chemistry</topic><topic>soil analysis</topic><topic>Soil water</topic><topic>Soils</topic><topic>Taste</topic><topic>Trace elements</topic><topic>trigonelline</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Morales‐Ramos, Victorino</creatorcontrib><creatorcontrib>Escamilla‐Prado, Esteban</creatorcontrib><creatorcontrib>Ruiz‐Carbajal, Ricardo Abimael</creatorcontrib><creatorcontrib>Pérez‐Sato, Juan Antonio</creatorcontrib><creatorcontrib>Velázquez‐Morales, Juan Alberto</creatorcontrib><creatorcontrib>Servín‐Juárez, Roselia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morales‐Ramos, Victorino</au><au>Escamilla‐Prado, Esteban</au><au>Ruiz‐Carbajal, Ricardo Abimael</au><au>Pérez‐Sato, Juan Antonio</au><au>Velázquez‐Morales, Juan Alberto</au><au>Servín‐Juárez, Roselia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>On the soil–bean–cup relationships in Coffea arabica L</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-12</date><risdate>2020</risdate><volume>100</volume><issue>15</issue><spage>5434</spage><epage>5441</epage><pages>5434-5441</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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 < 0.05) relationship with the content of the same elements in soil. The level of macro‑ and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5‐caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage.
CONCLUSION
The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32562262</pmid><doi>10.1002/jsfa.10594</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-9416-4070</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5434-5441 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| 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 |
| title | On the soil–bean–cup relationships in Coffea arabica L |
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