da Silva Oliveira, Emanuele Catarina; da Luz, Jose Maria Rodrigues; de Castro, Marina Gomes; Filgueiras, Paulo Roberto; Guarconi, Rogerio Carvalho; de Castro, Eustaquio Vinicius Ribeiro; da Silva, Marliane de Cassia Soares; Pereira, Lucas Louzada published the artcile< Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation>, Application of C19H34O2, the main research area is coffee fermentation chem sensory discrimination.
Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chem. and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chem. and sensory quality of the coffee using NMR (NMR) and Linear Discriminant Anal. (LDA). Cherry coffees were harvested in eight points of altitudes between 826 and 1078.08 m. A completely randomized design with e planting altitudes, five fermentation processes, and five repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chem. discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid, and the global notes of coffee beverages were higher than 80 points. In fermented coffee, the LDA of the chem. data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score of beverage was observed in samples of 1078.08 m under dry fermentation and only in samples of 969 m was observed a significant difference in the sensory score between spontaneous fermentation and induced fermentation Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved important in chem. and sensory discrimination of coffees.
European Food Research and Technology published new progress about Beverages. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Application of C19H34O2.
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