QUALITY OF NATURAL COFFEE DRIED UNDER DIFFERENT TEMPERATURES AND DRYING RATES

The final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of arabica coffee were harvested and sundried to moisture content of approximately 35% (wb) and then moved into a mechanical drier under different conditions of drying. This process involved the combination of three dry bulb temperatures – DBT (35°C, 40°C, and 45°C) and two dew point temperatures – DPT (2.6°C and 16.2°C). Thus, the relative humidity of the air used for drying was a dependent variable of DTB and DPT, and as consequences, different drying rates were achieved for each DBT. The increase in the drying rate for the temperatures 35°C and 40°C has a negative effect on the final quality of natural coffee beans. However, for the temperature of 45°C, the effects of the drying rate on the coffee beans are overlaid by the thermal damages that are caused at this level of heating. Higher sensory scores for coffee are linked to lower values of electrical conductivity and potassium leaching of the exudate of the coffee beans, as well as lower values of fatty acids. It is emphasized that while the temperature of 35º C is recommended for the production of specialty coffees the temperature of 45º C is not

GERMINAÇÃO E REINDUÇÃO DA TOLERÂNCIA À DESSECAÇÃO EM SEMENTES DE Senna multijuga (RICH.) IRWIN ET BARN

The aims of this study were to verify the effects of different tests in the overcoming dormancy, excellent germination terms, as light and temperature, and the possibility of re-induction of desiccation tolerance in Senna multijuga seeds. We evaluated two tests for overcoming dormancy: immersion in water with an initial temperature of 100ºC (hot water) and immersion in water at a constant temperature at 100ºC for 20 seconds (boiling water), both treatments followed by rest out of the heating for 24 hours. For the germination test, we evaluated 25ºC, 30ºC (constant) and 20-30ºC (alternate), in the presence and absence of light. For the re-induction of desiccation tolerance, we selected seeds germinated with 1, 2, 3 and 4mm of radicle length. We submitted the germinated seeds to the follow treatments: no incubation, incubation in polyethylene  glycolphotoblastic required, but in light conditions the germination was higher. We observed the resumption of the radicle growth in germinated seeds of up to 3mm length.O objetivo deste trabalho foi analisar diferentes métodos de superação de dormência, condições ótimas de germinação, tais como luz, temperatura, e possível reindução da tolerância à dessecação em sementes de Senna multijuga. Foram testados dois métodos de superação de dormência: imersão em água com temperatura inicial de 100ºC (água quente) e imersão em água com temperatura constante a 100ºC por 20 segundos (água fervente), ambos os tratamentos seguidos de repouso fora do aquecimento por 24 horas. Para o teste de germinação, foram avaliados os regimes térmicos 25ºC, 30ºC (constantes) e 20-30°C (alternados), na presença e ausência de luz. Para o teste de reindução da tolerância à dessecação, foram selecionadas sementes germinadas com 1, 2, 3 e 4 mm de comprimento radicular e submetidas aos tratamentos de dessecação: sem incubação; com incubação em solução de polietilenoglicol (PEG6000) nas concentrações de -1,4; -1,7 e -2,0MPa; com incubação em solução de PEG -1,4MPa + ABA nas concentrações de 1, 10 e 100 μM. O delineamento inteiramente casualizado (DIC) foi utilizado em todos os experimentos com 4 repetições de 25 sementes. A superação de dormência utilizando água quente proporcionou germinabilidade superior a 65%. As sementes de Senna multijuga, apesar de não serem fotoblásticas positivas obrigatórias, apresentaram maior porcentagem de germinação sob condições de luz. Foi possível observar a retomada do crescimento após a secagem em sementes germinadas com radículas de até 3 mm de comprimento

PROFILE OF ORGANIC ACIDS AND BIOACTIVE COMPOUNDS IN THE SENSORY QUALITY DISCRIMINATION OF ARABICA COFFEE

This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compounds.This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compounds

Qualidade de cafés especiais: uma avaliação sensorial feita com consumidores utilizando a técnica MFACT

RESUMO A qualidade sensorial de cafés especiais, cujas características se relacionam com o meio geográfico é apreciada pelo setor produtivo e o mercado, no qual, uma relação comercial é pautada na livre escolha, por parte do consumidor e na agregação de valores e diferenciação de preços em função da qualidade do produto. Neste cenário, focar as tendências dos consumidores é primordial para que um café seja diferenciado em relação aos demais; para isso, novas metodologias de análise devem ser exploradas para que os resultados sejam dignos de contemplaram inúmeros fatores inerentes às particularidades de cada consumidor e/ou produto. Com esse propósito, o objetivo desse artigo é propor o uso da técnica de múltiplos fatores aplicada a tabelas de contingência (MFACT), em dados categorizados obtidos em um experimento sensorial realizado com diferentes grupos de consumidores com a finalidade de identificar similaridades entre quatro cafés especiais. Concluiu-se que o uso dessa técnica é viável, por permitir discriminar os cafés especiais produzidos em diferentes ambientes (altitudes) e processamentos, considerando a heterogeneidade entre os consumidores envolvidos na análise sensorial

Evaluation of sensory panels of consumers of specialty coffee beverages using the boosting method in discriminant analysis

 Os métodos automáticos de classificação têm sido amplamente utilizados em inúmeras situações, nas quais o método boosting tem se destacado por utilizar um algoritmo de classificação que considera um conjunto de dados de treinamento e, a partir desse conjunto, constrói um classificador com versões reponderadas do conjunto de treinamento. Dada essa característica, esse trabalho tem por objetivo avaliar um experimento sensorial relacionado a testes de aceitação com cafés especiais, tendo como referência grupos de consumidores, treinados e não treinados. Ao grupo de consumidores, foram avaliadas quatro características sensoriais, tais como aroma, corpo, doçura e nota final, atribuídos a quatro tipos de cafés especiais. Com o propósito de obter uma regra de classificação que discrimine provadores treinados e não treinados, utilizaram-se a análise discriminante de Fisher convencional (LDA) e a análise de discriminante via algoritmo de boosting (Adaboost). Os critérios utilizados na comparação das duas abordagens foram sensibilidade, especificidade, taxa de falsos positivos, taxa de falsos negativos e acurácia dos métodos classificatórios. Adicionalmente, para avaliar o desempenho dos classificadores, as referidas taxas de acerto e erro foram obtidas por simulação Monte Carlo, considerando-se 100 réplicas de uma partição aleatória de 70% para a amostra de treinamento e o restante para o conjunto de teste. Concluiu-se que o método de boosting aplicado na análise discriminante proporcionou maior taxa de acerto quanto aos provadores treinados, cujo valor foi 80,63% e, consequentemente, redução na taxa de falsos negativos, cujo valor foi 19,37%. Dessa forma, o método de boosting pode ser utilizado como uma forma de aperfeiçoar o classificador LDA para a discriminação de provadores treinados.Automatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer groups. For the consumer group, four sensory characteristics were evaluated, such as aroma, body, sweetness, and final score, attributed to four types of specialty coffees. In order to obtain a classification rule that discriminates trained and untrained tasters, we used the conventional Fisher’s Linear Discriminant Analysis (LDA) and discriminant analysis via boosting algorithm (AdaBoost). The criteria used in the comparison of the two approaches were sensitivity, specificity, false positive rate, false negative rate, and accuracy of classification methods. Additionally, to evaluate the performance of the classifiers, the success rates and error rates were obtained by Monte Carlo simulation, considering 100 replicas of a random partition of 70% for the training set, and the remaining for the test set. It was concluded that the boosting method applied to discriminant analysis yielded a higher sensitivity rate in regard to the trained panel, at a value of 80.63% and, hence, reduction in the rate of false negatives, at 19.37%. Thus, the boosting method may be used as a means of improving the LDA classifier for discrimination of trained tasters

REINDUCTION OF DESICCATION TOLERANCE IN SEEDS OF Bauhinia forficata LINK (FABACEAE).

Bauhinia forficata is a tree with medicinal and agronomic interest. Due to the importance of the species, the work aimed to evaluate some characteristics of germination of B. forficata and estimate its capacity to maintain the desiccation tolerance after the germination. The results indicate that B. forficata is a species with capacity to reinduction of the desiccation tolerance. The scanning electron micrographs show the benefits of slow drying in germinated seeds. In conclusion, B. forficata is a species with capacity to reinduction to desiccation tolerance until 4mm of radicle, when subjected to treatment using PEG -1,4MPa