Sensory profile of coffees of different cultivars, plant exposure and post-harvest

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRibeiro, Bruno Batista-
Autor(es): dc.creatorCarvalho, Alex Mendonça de-
Autor(es): dc.creatorCirillo, Marcelo Ângelo-
Autor(es): dc.creatorCâmara, Francisco Mickael de Medeiros-
Autor(es): dc.creatorMontanari, Fernanda Faria-
Data de aceite: dc.date.accessioned2026-02-09T12:14:17Z-
Data de disponibilização: dc.date.available2026-02-09T12:14:17Z-
Data de envio: dc.date.issued2020-05-12-
Data de envio: dc.date.issued2020-05-12-
Data de envio: dc.date.issued2019-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/40841-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157251-
Descrição: dc.descriptionThe processes of maturation, harvest and post-harvest coffee of are strictly related to the physical and chemical modifications that can affect the sensorial quality of the coffee, being decisive factors in the choice of the appropriate management to reach the desired quality standard. The objective of this research was to identify the sensorial attributes of the Coffee Association of American (SCAA) protocol of coffee cultivars grown in the same geographic space, with fruit collection on two faces of exposure to solar radiation from the same plants subsequent post-harvest processing by wet and dry route. The study was conducted in Minas Gerais, in the city of Monte Carmelo. Six cultivars of Coffea arabica L. species were evaluated. The fruit collection in two exhibitions faces the solar radiation from the same plants with subsequent post-harvest processing via wet and dry. In view of the results it can be concluded that there was a better discrimination of sensory attributes among postharvest cafes obtained in the sun face plant processes, the cultivar Obatã had the highest final score between the years of assessment and all cultivars showed potential for the production of specialty coffees, with the lowest scores attributed to genetic material Iapar-59.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherAcademic Journals-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceAfrican Journal of Agricultural Research-
Palavras-chave: dc.subjectCoffea arabica L.-
Palavras-chave: dc.subjectSpecialty coffees-
Palavras-chave: dc.subjectCoffee - Sensory evaluation-
Palavras-chave: dc.subjectSpecialty coffee association of America-
Palavras-chave: dc.subjectCoffee - Quality-
Palavras-chave: dc.subjectCafé - Qualidade-
Palavras-chave: dc.subjectCafé - Pós-colheita-
Palavras-chave: dc.subjectCafés especiais-
Palavras-chave: dc.subjectCafé - Avaliação sensorial-
Título: dc.titleSensory profile of coffees of different cultivars, plant exposure and post-harvest-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.