Physicochemical parameters of arabica fermented coffee in different altitudes

Authors

  • Lucas Louzada Pereira Instituto Federal do Espírito Santo/IFES, Laboratório de Análises e Pesquisa em Café/LAPC, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0002-4436-8953
  • Rogério Carvalho Guarçoni Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural/INCAPER, Vitória, ES, Brasil. https://orcid.org/0000-0002-6095-2287
  • Aldemar Polonini Moreli Instituto Federal do Espírito Santo/IFES, Laboratório de Análises e Pesquisa em Café/LAPC, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0002-6659-5807
  • Patricia Fontes Pinheiro Universidade Federal de Viçosa/UFV, Departamento de Química, Viçosa, MG, Brasil. https://orcid.org/0000-0003-4019-5773
  • Carlos Alexandre Pinheiro Universidade Federal do Espírito Santo/UFES, Programa de Mestrado em Agroquímica, Alegre, ES, Brasil. https://orcid.org/0000-0003-3864-2298
  • Taís Rizzo Moreira Universidade Federal do Espírito Santo/UFES, Departamento Ciências Florestais e da Madeira, Jerônimo Monteiro, ES, Brasil. https://orcid.org/0000-0001-5536-6286
  • Evandro de Andrade Siqueira Instituto Federal do Espírito Santo/IFES, Laboratório de Análises e Pesquisa em Café/LAPC, Venda Nova do Imigrante, ES, Brasil. https://orcid.org/0000-0003-0645-2553
  • Carla Schwengber ten Caten Universidade Federal do Rio Grande do Sul/UFRGS, Departamento de Engenharia de Produção, Porto Alegre, RS, Brasil. https://orcid.org/0000-0002-7904-0974

DOI:

https://doi.org/10.25186/.v16i.1877

Abstract

The coffee quality interacts with different processes, techniques, analyses, and concepts. This study applied six different forms of wet fermentation to coffee from different altitude ranges to understand how coffee quality interacts with the physicochemical profile and its possible relations with sensory variables. Statistical analysis was performed through combined analyses of variance of the experiments, and the means were compared by the Tukey test considering the significance level of 5%. Regression models were tested by the F-test and the parameters by the t-test, followed by Pearson correlation analysis between the sensory and physicochemical characteristics and between physicochemical variables. The results indicate a correlation between sensory and physicochemical variables for total titratable acidity and indicate that these compounds are affected by the manner of fermentation applied
as well as the edaphic and climatic conditions.


Key words: Coffea arabica; Chemical interaction; Fermentation; Processing.

Author Biography

Lucas Louzada Pereira, Instituto Federal do Espírito Santo/IFES, Laboratório de Análises e Pesquisa em Café/LAPC, Venda Nova do Imigrante, ES, Brasil.

Doutorando em Engenharia de Produção pela Universidade Federal do Rio Grande Sul, M.Sc Eng de Produção pela UENF. Professor do Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, IFES, campus Venda Nova do Imigrante. Trabalho com pesquisas voltadas para o controle de qualidade e produção na agricultura, bem como os processos de inovação e transferência de tecnologia, tendo como pano de fundo a cafeicultura, com enfoque nas abordagens de produção de cafés especiais e micro lotes.

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Published

2021-06-16

How to Cite

PEREIRA, L. L.; GUARÇONI, R. C.; MORELI, A. P.; PINHEIRO, P. F. .; PINHEIRO, C. A. .; MOREIRA, T. R.; SIQUEIRA, E. de A.; TEN CATEN, C. S. Physicochemical parameters of arabica fermented coffee in different altitudes. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161877, 2021. DOI: 10.25186/.v16i.1877. Disponível em: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1877. Acesso em: 30 sep. 2022.