African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6863

Full Length Research Paper

Sensory evaluation of coffee cultivars in the Campo das Vertentes Mesoregion, Minas Gerais

Bruno Batista Ribeiro
  • Bruno Batista Ribeiro
  • Departamento de Agronomia/Fitotecnia, Universidade Federal de Lavras – UFLA, Lavras, Minas Gerais, Brasil.
  • Google Scholar
Antonio Nazareno Guimarães Mendes
  • Antonio Nazareno Guimarães Mendes
  • Departamento de Agronomia/Fitotecnia, Universidade Federal de Lavras – UFLA, Lavras, Minas Gerais, Brasil.
  • Google Scholar
Alex Mendonça de Carvalho
  • Alex Mendonça de Carvalho
  • Departamento de Agronomia, Universidade Estadual Júlio de Mesquita Filho – UNESP, Registro, São Paulo, Brasil.
  • Google Scholar
Francisco Mickael de Medeiros Câmara
  • Francisco Mickael de Medeiros Câmara
  • Departamento de Agronomia/Fitotecnia, Universidade Federal de Lavras – UFLA, Lavras, Minas Gerais, Brasil.
  • Google Scholar
Renato Ribeiro Lima
  • Renato Ribeiro Lima
  • Departamento de Agronomia/Fitotecnia, Universidade Federal de Lavras – UFLA, Lavras, Minas Gerais, Brasil.
  • Google Scholar


  •  Received: 25 October 2019
  •  Accepted: 19 December 2019
  •  Published: 29 February 2020

References

Avelino J, Barboza B, Araya JC (2005). Efeitos da exposição de encostas, altitude e produtividade na qualidade do café em dois altituderrors da Costa Rica, Orosi e Santa María de Dota. Jornal da Ciência da Alimentação e Agricultura, Londres 85:1869-1876.
Crossref

 

Bertrand RB, Boulanger S, Dussert F, Ribeyre L, Berthiot F, Descroix TJ (2012). Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry 135(4):2575-2583.
Crossref

 

Bhumiratana N, Adhikari K, Chambers, E (2011). Evolution of sensory aroma attributes from coffee beans to brewed coffee. Food Science and Technology 44(10):2185-2192.
Crossref

 

Bytof G, Knopp SE, Kramer D, Breitenstein B, Bergervoet JHW, Groot SPC, Selmar D (2007). Transient occurrence of seed germination processes during coffee post-harvest treatment. Oxford Journals: Annals of Botany 100(1):61-66.
Crossref

 

Carvalho GR, Mendes ANG, Bartholo GF, Cereda GJ (2006). Comportamento de progênies de cafeeiro da cultivar Mundo Novo. Ciência e Agrotecnologia 30:853-860.
Crossref

 

Cheng B, Furtado A, Smyth HE, Henry RJ (2016). Influence of genotype and environment on coffee quality. Food Science and Technology 57:20-30.
Crossref

 

Figueiredo LP, Borém FM, Ribeiro FC, Giomo GS, Malta MR, Taveira JHS (2018). Sensory analysis and chemical composition of 'bourbon' coffees cultivated in different environments. Coffee Science 13:122-131.
Crossref

 

Hammer O, Harper DAT, Ryan PD (2001). Past: Paleontological Statistics Software Package for Education and Data Analysis. Palaeontologia Electronica 4:1-9.

 

Lingle TR (2011). The coffee cupper's handbook: systematic guide to the sensory evaluation of coffee's flavor. 4th ed. Long Beach: Specialty Coffee Association of America 60 p.

 

R Core Team (2017). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. Acesso: 

View

 

Ribeiro DE (2013). Interação genótipo e ambiente na composição química e qualidade sensorial de cafés especiais em diferentes formas de processamento. Dissertação de Mestrado. Universidade Federal de Lavras, Lavras 62 p

 

Ribeiro BB, Carvalho AM, Cirilo MA, Camara FMM, Montanari FF (2019). Sensory profile of coffees of different cultivars, plant exposure and post-harvest. African Journal of Agricultural Research 14:1111- 1119.
Crossref

 

Salla MH (2009). Influence of genotype, location and processing methods on the quality of coffee (Coffea arabica L.) 105f. Thesis (Master of Science) - Hawassa University, Hawassa, Ethiopia.

 

Smrke S, Kroslakova I, Gloess AN, Yeretzian C (2015). Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques. Food Chemistry 174:637-642.
Crossref

 

Worku M, Meulenaer B, Duchateau L, Boeckx, P (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International 105:278-285.
Crossref