Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorVan Mullem, Joshua Johannes-
Autor(es): dc.creatorBueno Filho, Júlio Sílvio de Sousa-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:46:16Z-
Data de disponibilização: dc.date.available2026-02-09T12:46:16Z-
Data de envio: dc.date.issued2022-08-11-
Data de envio: dc.date.issued2022-08-11-
Data de envio: dc.date.issued2021-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50935-
Fonte completa do material: dc.identifierhttps://doi.org/10.1002/jsfa.12036-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1167946-
Descrição: dc.descriptionBACKGROUND After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS Analysis by gas chromatography–mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not. CONCLUSION The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms’ operations. © 2022 Society of Chemical Industry.-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Chemical Industry-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of the Science of Food and Agriculture-
Palavras-chave: dc.subjectSpecialty coffee-
Palavras-chave: dc.subjectCoffee aroma-
Palavras-chave: dc.subjectCoffee - Post-harvest processing-
Palavras-chave: dc.subjectVolatile organic compounds-
Palavras-chave: dc.subjectCafés especiais-
Palavras-chave: dc.subjectAroma de café-
Palavras-chave: dc.subjectCafé - Processamento pós-colheita-
Palavras-chave: dc.subjectCompostos orgânicos voláteis-
Título: dc.titleChemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.