Coffee Quality: Cultivars, Blends, Processing, and Storage Impact | Zendy

Gabriel Henrique Horta de Oliveira | Zendy; Ana Paula Lelis Rodrigues de Oliveira | Zendy; Fernando Mendes Botelho | Zendy; Pedro Casanova Treto | Zendy; Sílvia de Carvalho Campos Botelho | Zendy

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Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Author(s) -

Gabriel Henrique Horta de Oliveira,

Ana Paula Lelis Rodrigues de Oliveira,

Fernando Mendes Botelho,

Pedro Casanova Treto,

Sílvia de Carvalho Campos Botelho

Publication year - 2018

Publication title -

journal of food quality

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.568

H-Index - 43

eISSN - 1745-4557

pISSN - 0146-9428

DOI - 10.1155/2018/9805635

Subject(s) - cultivar , quality (philosophy) , food science , horticulture , biology , chemistry , microbiology and biotechnology , physics , quantum mechanics

Coee is one of the most important agricultural products in the world, being produced in dierent countries and under several conditions, which leads to an enormous variety of beverages, according to cultivar selection, types of blends, processing technologies, and storage procedures, among other features. To spread and foment the discussion regarding these sources of variations to coee drink among producers, industry, and consumers, some important issues must be addressed such as analysis of residues and micronutrients in coee grain, emerging technologies like controlled fermentations, intercropping and solar radiation, methods of sensory analysis, and so on. In this special issue on coee quality, we have invited a few papers that address such issues. e rst paper of this special issue aimed at quantifying the ash content and determining the concentration of heavy metals in roasted ground coee. ese parameters are important due to their persistency in the environment, becoming an indicator for coee quality. e second paper presents the study on the yeast fermentation of green coee beans, which consumers indicated that these coees did not present negative aroma or avor and presented higher antioxidant activity than coee without fermentation. e third paper is on the inuence of dierent distances of shading coee trees on plant height, canopy diameter, plagiotropic branches’ length, yield, coee fruits’ phenological stage, ripe cherries’ Brix degree, percentage of black, unripe, and insect damaged beans, bean size, and beverage quality. e best cup quality was obtained in coee beans coming from coee trees closer to shaded trees. e fourth paper of this special issue analyzed the optimal number of Q-graders and R-graders on the sensory analysis consistency for specialty coees. e authors indicated that the use of 6 tasters is sucient to conduct sensorial analysis following SCA and BSCA protocol for coees in the Arabica group, as well as 6 tasters for coil and Conilon coees. Additional tasters did not improve the sensorial analysis. e fth paper researched the inuence of solar radiation and wet processing on the nal quality of arabica coee, being indicated that water fermentation and shaded region are more likely to provide coee with higher grades. e nal paper investigated, for two consecutive seasons, the eect of two dierent applications of boron, copper, and zinc over productivity and cup quality. Application via foliar spray presented better results than trunk injections, leading to higher productivity and cup quality.

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