Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars

Authors

  • Maria Brígida dos Santos Scholz Iapar- Instituto Agronômico do Paraná.
  • Vitória Ribeiro Garcia de Figueiredo Universidade Tecnológica Federal do Paraná
  • Joyce Vânia Nogueira da Silva Nortis Farmacêutica
  • Cíntia Sorane Good Kitzberger IAPAR - Instituto Agronômico do Paraná

Keywords:

Coffea arabica, Free Choice Profiling, sensory attributes, roasted bean, cultivars

Abstract

The genetic characteristics together with environmental conditions determine the quality of coffee beverage,so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59,Bourbon, Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice Profilling. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and brightness of coffee, coffee aroma, green aroma, sourand bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the beverage were physico-chemical and sensory characteristics important for discriminating coffeecultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.

Author Biographies

Maria Brígida dos Santos Scholz, Iapar- Instituto Agronômico do Paraná.

Pesquisadora Instituto Agronômico do Paraná, Doutora em Ciência de Alimentos, Rodovia Celso Garcia Cid, km 375 - CEP 86047-902 - Três Marcos - Caixa Postal 481, + 55 43 3376 2000, Londrina - PR – Brasil mbscholz@iapar.br, Instituto Agronômico do Paraná – IAPAR, Área de Ecofisiologia, Laboratório de Fisiologia Vegetal.

Vitória Ribeiro Garcia de Figueiredo, Universidade Tecnológica Federal do Paraná

Acadêmica do curso de Tecnologia de Alimentos da Universidade Tecnológica Federal do Paraná UTFPR, vic_figueiredo@hotmail.com, CAMPUS LONDRINA Avenida dos Pioneiros, 3131 CEP 86036-370, +55 (43) 3315-6100, Londrina - PR – Brasil.

Joyce Vânia Nogueira da Silva, Nortis Farmacêutica

Farmacêutica, Supervisora de Produção, Nortis – Farmacêutica, Rua João Guilherme, 500 CEP – 86042-290 Fone: + 55 43 3343-2244, joyce.farm@hotmail.com, Londrina – PR.

Cíntia Sorane Good Kitzberger, IAPAR - Instituto Agronômico do Paraná

Agente de Ciência e Tecnologia Instituto Agronômico do Paraná, Doutoranda em Ciência de Alimentos Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, km 375 - CEP 86047-902 - Três Marcos - Caixa Postal 481, + 55 43 3376 2000, Londrina - PR – Brasil cintiasorane@yahoo.com.br, Instituto Agronômico do Paraná – IAPAR, Área de Ecofisiologia, Laboratório de Fisiologia Vegetal.

Published

2013-04-19

How to Cite

SCHOLZ, M. B. dos S.; DE FIGUEIREDO, V. R. G.; DA SILVA, J. V. N.; KITZBERGER, C. S. G. Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars. Coffee Science - ISSN 1984-3909, [S. l.], v. 8, n. 1, p. 6–16, 2013. Disponível em: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/297. Acesso em: 30 sep. 2022.

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Articles