Composição volátil e perfil sensorial de grãos de diferentes genótipos de café conilon

Abstract

Brazil is a reference in the coffee sector, with a high contribution from the State of Espírito Santo (ES), which stands out among the main producers in the country and is the main producer of Conilon coffee. With the growing demand for coffee production worldwide, Conilon has been gaining more and more space in the market, and for this reason, great attention has been given to its quality. The coffee quality is determined by the sum of the genetic characteristics and environmental conditions of cultivation, resulting in a countless variety of beverages and directly interfering in the possibility of adding value to the product. Thus, the aim of this study was to determine the chemical composition and the sensory profile of grains drink from different genotypes of Coffea canephora. For this, 11 elite genotypes belonging to the active germplasm bank of C. canephora of the Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural were analyzed. The treatments were established under a randomized block design, with four replications. The experiment was carried out at Fazenda Experimental de Bananal do Norte, belonging to Incaper, in Cachoeiro de Itapemirim, ES, Brazil. The sensory profile was evaluated by accredited judges, using the sensory analysis methodology of the Specialty Coffee Association of America and the volatile constituents were determined through solid phase microextraction in headspace mode, combined with gas chromatography coupled with mass spectrometry. The data were presented to describe the characterization of each genotype in terms of its chemical profile and drink quality. There was variability and genetic diversity among the genotypes of C. canephora, for all verified variables, confirming the high genetic variability in the species. The desirable flavor and aroma characteristics conferred to the beans result from the interaction between pre- and post-harvest factors, which are therefore phases that require technical knowledge and proper handling to obtain quality coffee.