Source: http://coffeescience.ufla.br/index.php/Coffeescience/article/view/1415
Timestamp: 2019-04-23 15:52:15+00:00

Document:
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.
Coffea arabica L., sensory analysis, mechanical demucilaging, natural coffees, chromatographyc analyses.
ALPIZAR, E. et al. Incidence of elevation on chemical composition and beverage quality of coffee in Central America. In: ASIC 2004. 20th International Conference on Coffee Science, Bangalore, India, 11-15 October 2004. Association Scientifique Internationale pour le Café (ASIC), 2005. p. 322-327.
ASSOCIAÇÃO BRASILEIRA DE CAFÉS ESPECIAIS, BSCA. Café especial: produção no Brasil deve ultrapassar Colômbia em menos de dois anos. Varginha, 2017. Disponível em: < http://bsca.com.br/noticia.php?id=453 >. Acesso em: 20 de mai. 2017.
AVELINO, J. et al. Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture, London, v. 85, n. 11, p. 1869-1876, May. 2005.
BERTRAND, B. et al. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffeaarabica L.) varieties and growing origins. Journal of agricultural and food chemistry, Washington, v. 56, n. 6, p. 2273-2280, Mar. 2008.
BERTRAND, B. et al. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food chemistry, London, v. 135, n. 4, p. 2575-2583, July. 2012.
BICCHI, C. P. et al. Characterization of green and roasted coffees through the chlorogenic acid fraction by HPLC-UV and principal component analysis. Journal of Agricultural and Food Chemistry, Washington, v. 43, n. 6, p. 1549-1555, 1995.
BORÉM, F. M. Protocolo de identidade, qualidade e rastreabilidade para embasamento da indicação geográfica dos cafés da Mantiqueira. In: BORÉM, F. M. (coord.). Relatório Final de Prestação de Contas. Edital CNPq/MAPA/SDA Nº 064/2008. Lavras: UFLA, 2012. 128p.
BORÉM, F. M.; ISQUIERDO, E. P.; TAVEIRA, J. H. S. Coffee Processing. In: BORÉM, F. M. (Org.). Handbook of coffee post-harvest technology. Norcross, Georgia: Gin Press, 2014. v. 1, p. 49-68.
BORÉM, F. M. et al. The relationship between organic acids, sucrose and the quality of specialty coffees. African Journal of Agricultural Research, Ebene, v. 11, n. 8, p. 709-717, Fev. 2016.
BYTOF, G. et al. Influence of processing on the generation of γ-aminobutiric acid in green coffee beans. European Food Research Technology, Heidelberg, v. 220, n. 3, p. 245-250, Nov. 2005.
CAMPA, C. et al. Trigonelline and sucrose diversity in wild Coffea species. Food Chemistry, Oxford, v. 88, n. 1, p. 39-43, Nov. 2004.
DAMATTA, F. M. et al. Ecophysiology of coffee growth and production. Brazilian Journal of Plant Physiology, Londrina, v. 19, n. 4, p. 485-510, Oct./Dec. 2007.
FARAH, A. et al. Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee. Journal of Agricultural and Food Chemistry, Washington, v. 53, n. 5, p. 1105-1113, Feb. 2005.
FARAH, A. et al. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry, London, v. 98, n. 2, p. 373-380, 2006.
GALLI, V.; BARBAS, C. Capillary electrophoresis for the analysis of short chain organic acids in coffee. Journal of Chromatography A, Amsterdam, v. 1032, n. 2, p. 299-304, Mar. 2004.
GINZ, M. et al. Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. European Food Research and Technology, Berlin, v. 211, p. 404-410, Jan. 2000.
GIOMO, G. S.; BORÉM, F. M. Cafés especiais no Brasil: opção pela qualidade. Informe Agropecuário, Belo Horizonte, v. 32, n. 261, p. 7-16, mar/abr. 2011.
INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA. Cidades. Rio de Janeiro, 2009. Disponível em: < ftp://geoftp.ibge.gov.br/MME2007/MG/CARMO%20DE%20MINAS.pdf >. Acesso em: 15 nov. 2016.
JHAM, G. N. et al. Comparison of GC and HPLC for the quantification of organic acids in coffee. Phytochemical Analysis, Sussex, v. 13, n. 2, p. 99–104, Mar/Apr. 2002.
KLEINWÄCHTER, Maik; SELMAR, Dirk. Influence of drying on the content of sugars in wet processed green Arabica coffees. Food chemistry, London, v. 119, n. 2, p. 500-504, Mar. 2010.
KNOPP, S.; BYTOF, G.; SELMAR, D. Influence of processing on the content of sugars in green Arabica coffee beans. Food Research Technology, Mysore, v. 223, p. 195-201, Dec. 2006.
KY, C. L. et al. Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild coffeaarabica L. and C. canephora P. accessions. Food Chemistry, London, v. 75, n. 2, p. 223-230, Nov. 2001.
Bangalore: ASIC, 2004. CD ROM.
LINGLE, T. R. The coffee cupper´s handbook: systematic guide to the sensory evaluation of coffee´s flavor. 4. ed. Long Beach: Specialty Coffee Association of America, 2011. 66 p.
MAZZAFERA, P.; CARVALHO, A. Breeding for low seed caffeine content of coffee (Coffea L.) by interspecific hybridization. Euphytica, Wageningen, v. 59, n. 1, p. 55-60, Nov. 1991.
NUNES, C. A. et al. Chemoface: a novel free userfriendly interface for chemometrics. Journal of the Brazilian Chemical Society. São Paulo, v. 23, n. 11, p. 2003-2010, Nov. 2012.
RIBEIRO, D. E. et al. Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. African Journal of Agricultural Research, Ebene, v. 11, n. 27, p. 2412-2422, July. 2016.
ROGERS, W. J. et al. Changes to the content of sugars, sugar alcohols, myo-inositol, carboxylic acids and inorganic anions in developing grains from different varieties of Robusta (Coffea canephora) and Arabica (C. arabica). Plant Science, Limerick, v. 149, n. 2-3, p. 115-123, Dec. 1999.
SPECIALTY COFFEE ASSOCIATION OF AMERICA. 2009. SCAA Protocols - Cupping Specialty Coffee. Long Beach: SCAA. 2009. 7p.
VAAST, P. et al. Fruit thinning and shade improve bean characteristics and beverage quality of coffee (CoffeaarabicaL.) under optimal conditions. Journal of ScienceFood and Agriculture, Sussex, v. 86, n. 1, p. 197-204, Oct. 2006.
VÁZQUEZ-RAMOS, J. M.; SÁNCHEZ, M. P. The cell cycle and seed germination. Seed Science Research, Cambridge, v. 13, n. 02, p. 113-130, June 2003.
ZHANG, J. Z. et al. Two classes of isocitratelyase genes are expressed during late embryogeny and postgermination in Brassica napus L. Molecular and General Genetics, New York, v. 238, n. 1-2, p. 177-184, Apr. 1993.

References: v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v.