Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics.

Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "Conquista ES8152", launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar "Conquista ES8152". The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. "Conquista ES8152" coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.

Influence of chromium and sodium on development, physiology, and anatomy of Conilon coffee seedlings.

Some components found in the composition of the tannery sludge are nutrients for the plants; it can be considered an alternative source of fertilization as they have favorable agronomic characteristics. However, it is reported in some studies that the presence of chromium and sodium in this residue causes physiological and anatomical disturbances that inhibit the development of the plants. The objective of this study was to evaluate the influence of chromium and sodium on the physiology, anatomy, and development of Conilon coffee seedlings grown on substrates produced with tannery sludge and equivalent doses of chromium and sodium. The experiment was carried out in nursery using randomized block design, containing 5 treatments and 7 repetitions. The treatments consisted of the application of a 40% tannery sludge dose and equivalent doses of chromium and sodium mixed with a conventional substrate. Notably, the presence of sodium in the substrate caused greater damage to the plants, negatively influencing the physiology, anatomy, and, consequently, development of the plants, while the presence of chromium suggests that it does not influence much the evaluated characteristics. The treatment with tannery sludge, on the other hand, despite containing the same chromium and sodium contents, revealed a more pronounced negative influence on the physiology, anatomy, and development patterns of the seedlings. This shows that sodium and chromium alone are not the only factors responsible for the lowest growth indicators studied.

Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration.

In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration. The assay occurred under anaerobic conditions with different time and temperature fermentation. The aim of this study was to determine the differences in coffee characteristics (sensorial, chemical, and microbial) after carbonic maceration and fermentation. Specialty Coffee Association protocol, nuclear magnetic resonance, and denaturing gradient gel electrophoresis were used in these analyzes. A significant functional relationship between global score and temperature (38 °C), for the fermentation time of 96 h was observed. Bacterial diversity and sensory characteristics had a positive correlation. Furthermore, trigonelline, formic acid, hydroxymethylfurfural, lipids, and γ-butyrolactone also contributed to score and sensory quality of coffee beverage. Thus, our data show consistent factors to infer on the microbiological action on the sensory quality of coffee beverage.