Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments

Given the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments

Cinética de secagem de café natural beneficiado com alto teor de água

The present study proposes a new processing and drying method and evaluates the behavior of grains subjected to this process through the water reduction rate and the adjustment of different mathematical models. Mature beans were divided into three batches. The first batch was continuously dried at 40±1 °C. The second batch consisted of natural coffee dried to moisture contents of 0.56±0.02, 0.41±0.02, 0,28±0.02 and 0.20±0.02 decimal (dry basis, d.b.), followed by processing and continuous drying at 35±1 ºC and 40±1 ºC. For all parcels, the drying process was ended when the coffee beans reached the moisture content level of 0.12±0.05 (d.b.). The third batch corresponded to the continuous drying of hulled and demucilated coffee at 40±1 °C. The experimental data were adjusted to ten mathematical models used to represent the drying of agricultural products. The grain water reduction rate was also evaluated. We concluded that the water reduction rate was highest for the drying temperature of 40±1 °C, especially at higher moisture contents. The total drying time for processed coffee with high moisture content was significantly reduced compared with the total drying time of natural coffee. The Midilli model satisfactorily describes the drying kinetics of processed coffee.Objetivou-se, com o presente trabalho, propor um novo método de processamento e secagem, assim como avaliar o comportamento dos grãos submetidos a este processo, por meio da taxa de redução de água e do ajuste de diferentes modelos matemáticos aos dados experimentais da secagem. Os frutos colhidos no estágio maduro foram divididos em três lotes. O primeiro foi seco continuamente à temperatura de 40±1 °C. O segundo consiste na secagem do café natural até os teores de água de 0,56±0,02, 0,41±0,02, 0,28±0,02 e 0,20±0,02 decimal (base seca, b.s.), seguido de beneficiamento e secagem contínua nas temperaturas de 35±1 ºC e 40±1 ºC. O terceiro lote correspondeu à secagem contínua do café descascado e desmucilado na temperatura de 40±1 °C. Em todos os lotes, a secagem foi encerrada quando os grãos atingiram o teor de água de 0,12±0,05 (b.s.). Aos dados experimentais da secagem foram ajustados dez modelos matemáticos utilizados para representação da secagem dos produtos agrícolas. Além da representação da cinética de secagem foi avaliada a taxa de redução de água dos grãos. Conclui-se que a taxa de redução de água é maior para a temperatura de secagem de 40±1 °C, especialmente para maiores teores de água. O tempo total de secagem do café beneficiado com alto teor de água é expressivamente reduzido, quando comparado ao tempo de secagem completa do café natural. O modelo de Midilli descreve satisfatoriamente a cinética de secagem do café beneficiado

Effect of intermittent drying and storage on parchment coffee quality

This work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until reaching a moisture of 16%, 20% and 24% (wb); later, the coffee remained under tempering for two, six and twelve days in wooden boxes. After each tempering period, the drying was completed until the coffee reached a moisture of 11% (wb). The control consisted of continuous drying up to 11% (wb). After the drying until an 11% (wb) moisture, the coffee was stored for twelve months. After that period electric conductivity, potassium leaching, total reducing and non-reducing sugars, total titratable acidity analyses and sensorial analysis of the coffee were conducted. The values of electric conductivity indicated that the coffees submitted to two and six days of tempering until the restart of the drying, independent of the moisture when the drying was interrupted, presented lower degradation levels of the cellular membrane system, when compared with the coffees submitted to the continuous and intermittent drying, with twelve days of tempering until the resumption of drying. It was verified that, for the other analysis there was no significant difference among the treatments.Objetivou-se, no presente trabalho, avaliar os efeitos do parcelamento da secagem na qualidade do café, após doze meses de armazenamento. O café cereja desmucilado foi submetido a dois dias de pré-secagem em terreiro, e em seguida, secado mecanicamente até atingir os teores de água de 16%, 20% e 24% (bu); posteriormente, o café permaneceu em repouso durante dois, seis e doze dias em caixas de madeira e após cada período de repouso, secado até o teor de água de 11% (bu). A testemunha constituiu-se na secagem contínua até 11% (bu). Após a secagem completa o café foi armazenado por doze meses; e então submetido às análises de condutividade elétrica, lixiviação de potássio, açúcares totais, redutores e não redutores, acidez titulável total e análise sensorial. Os valores de condutividade elétrica indicaram que os cafés submetidos a dois e seis dias de repouso até o reinício da secagem, independente do teor de água quando a secagem foi interrompida, apresentaram menores níveis de degradação ao sistema de membranas celulares, quando comparados com os cafés submetidos à secagem contínua e ao parcelamento da secagem, com doze dias de repouso até a retomada da secagem. As demais análises não indicaram diferença significativa entre os tratamentos.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq