Coffee Quality and Its Interactions with Environmental Factors in Minas Gerais, Brazil

By J. N. Barbosa, F. M. Borém, M. A. Cirillo, M. R. Malta, A. Alvarenga, H. Alves. 2012

85 citations recorded by the source corpus.

The aim of this work was to assess the geographic distribution of coffee quality in Minas Gerais state, Brazil, and to study its interactions with chemical and environmental factors. Correlations between environmental factors, chemical compounds and sensory quality of participants of the Minas Coffee Quality Contest were made through Principal Component Analysis and Biplot Graphics. The results showed discriminations of high and low scores as a result of environmental variables, demonstrating a strong influence of temperature, rainfall, altitude and latitude on the quality of the coffees studied. In addition to the environmental characteristics, the chemical compounds trigonelline, caffeine, and especially the acid-5-cafeiolquinic were also relevant in discriminating the scores obtained through sensory analysis. This work is an initial indication of the factors that determine the quality of coffees produced in Minas Gerais.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/11a1991c457aed3a86c6d5bf7731a3c1e39db21e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. D. E. Ribeiro
2. M. A. Cirillo
3. M. V. B. Prado
4. V. Ferraz
5. F. M. Borém
6. H. Alves
7. J. Taveira

Citations in the corpus

• Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee (2016, background): “In order to do that, it is necessary to restrict the studied area to geographical regions that present large environmental variation and express coffee sensorial quality in an evident, wellknown, and consistent way (Barbosa et al., 2012).”