Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage.
altitude
chemical composition
coffee beverage
terrain slope
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Apr 2021
Apr 2021
Historique:
revised:
23
09
2020
received:
21
04
2020
accepted:
15
10
2020
pubmed:
16
10
2020
medline:
28
4
2021
entrez:
15
10
2020
Statut:
ppublish
Résumé
The terrain slope and field altitude where the plant is cultivated influence the composition of coffee cherries. The aim of this study was to analyze the effects of different levels of altitude and terrain slope on the Coffea canephora cherries, as well as on the quality of the final beverage. C. canephora harvested in fields with 300 and 600 m altitude and with southeast- and northwest-facing slopes was evaluated. Lower pH values were observed for cherries cultivated at higher altitudes. The highest percentage of soluble solids (525.00 g kg Results show that altitude and terrain slope influence some compounds of coffee fruits, whereas others remain unaffected. The findings are important because, during coffee fruits processing, these compounds are used to produce others that will have an influence on the bean and coffee beverage quality. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
The terrain slope and field altitude where the plant is cultivated influence the composition of coffee cherries. The aim of this study was to analyze the effects of different levels of altitude and terrain slope on the Coffea canephora cherries, as well as on the quality of the final beverage. C. canephora harvested in fields with 300 and 600 m altitude and with southeast- and northwest-facing slopes was evaluated.
RESULTS
RESULTS
Lower pH values were observed for cherries cultivated at higher altitudes. The highest percentage of soluble solids (525.00 g kg
CONCLUSION
CONCLUSIONS
Results show that altitude and terrain slope influence some compounds of coffee fruits, whereas others remain unaffected. The findings are important because, during coffee fruits processing, these compounds are used to produce others that will have an influence on the bean and coffee beverage quality. © 2020 Society of Chemical Industry.
Substances chimiques
Coffee
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2570-2575Subventions
Organisme : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
ID : Scholarship
Organisme : Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo
ID : 730/2016
Organisme : Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo
ID : 108/2019
Informations de copyright
© 2020 Society of Chemical Industry.
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