Free choice profiling sensory analysis to discriminate coffees
Cíntia Sorane Good Kitzberger,
Maria Brígida dos Santos Scholz,
João Batista Gonçalves Dias da Silva,
Marta de Toledo Benassi,
Luiz Filipe Protasio Pereira
1 Área de Ecofisiologia–Laboratório de Fisiologia Vegetal, IAPAR-Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375 86047-902-Londrina-PR, Brazil
2 Centro Tecnológico Cocari; Rua Santos Dumont, 500, Jardim Esplanada, Mandaguari -PR, Brazil
3 Departamento de Ciência e Tecnologia de Alimentos, UEL -Universidade Estadual de Londrina, Rod. Celso Garcia Cid (PR 445), Km 380 - Caixa Postal 10.011, 86057-970-Londrina-PR, Brazil
4 EMBRAPA Café, Área de Melhoramento Genético – Laboratório de Biotecnologia, IAPAR - Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375 86047-902-Londrina – PR, Brazil
Received:
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Accepted:
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Published:
Sensory attributes were evaluated from Arabica coffee genotypes growing in two places in Brazil, Mandaguari and Londrina. Post-harvest and roasted process was standardized. Free choice profiling sensory analysis was apply to investigate the influence of genetic variability and local cultivation (Londrina and Mandaguari, Brazil) on the sensory characteristics of coffee genotypes. A sensory panel evaluated coffees from Mandaguari in two groups: one (Sarchimor derived, IPR100, IPR102, IPR105, IPR106) characterized by transparency, coffee colour, green aroma, taste (green, bitter, fermented, astringent) and a watery texture, another group (Catuaí, Sarchimor derived, IPR101, IPR103) was characterized by coffee colour, brightness, aroma (coffee, acid, sweet, chocolate), acidity, bitterness, burnt aroma, sweetness and full-bodied. Coffees from Londrina presented brightness, coffee colour, sweet, green, burnt aroma, astringent, bitter, fermented, green taste; and watery texture (Catuaí, IPR97, IPR98, IPR100). Another group (Sarchimor derived, IPR101, IPR102, IPR103, IPR105, IPR106) were associated with turbidity, aroma (green, coffee, sweet), acidity, astringency, bitterness, sweetness and full-bodied. Catuaí, Iapar59, IPR99, IPR101, IPR103 and IPR108 exhibited positive attributes when grown in either locale. Edaphoclimatic conditions play a major role in the sensory profiles of coffee.
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