Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify culti...

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Bibliographic Details
Published in:Crop breeding and applied biotechnology 2019-12, Vol.19 (4), p.428-435
Main Authors: Barbosa, Ivan de Paiva, Oliveira, Antonio Carlos Baião de, Rosado, Renato Domiciano Silva, Sakiyama, Ney Sussumu, Cruz, Cosme Damião, Pereira, Antônio Alves
Format: Article
Language:English
Subjects:
AGRONOMY
Beverages
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Coffea arabica
Coffee
Cultivars
Drying
Genotypes
Rust fungi
Sensory properties
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Summary:The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee cultivation in the city of Araponga, Minas Gerais, Brazil. The experiment was a randomized complete block design with two replicates and 11 genotypes with different levels of resistance to rust. The sensory profile demonstrated an interaction between the genotype and the processing technique. Five of the genotypes presented total scores above 85 points according to the SCAA protocol. Moreover, two of these genotypes yielded heightened sensory notes after undergoing dry processing. The selection of coffee genotypes should consider the level of technology involved in the drying of the coffee beans, which preserves the potential quality of the beverage.
ISSN:1518-7853
1984-7033
1984-7033
DOI:10.1590/1984-70332019v19n4a60