Editorial - Hindawi Publishing CorporationGabriel Henrique Horta de Oliveira ,1 Ana Paula Lelis...
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Editorial Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Gabriel Henrique Horta de Oliveira , 1 Ana Paula Lelis Rodrigues de Oliveira , 1 Fernando Mendes Botelho, 2 Pedro Casanova Treto , 3 and Silvia de Carvalho Campos Botelho 4 1 Instituto Federal de Educação, Ciˆ encia e Tecnologia do Sudeste de Minas Gerais, Campus Manhuaçu, Manhuaçu, MG, Brazil 2 Agrarian and Environmental Sciences Institute, Universidade Federal de Mato Grosso, Sinop, MT, Brazil 3 Research Institute of Engineering, Universidad de Costa Rica, San Pedro de Montes de Oca, San Jos´ e, Costa Rica 4 Embrapa Agrossilvipastoril, Sinop, MT, Brazil Correspondence should be addressed to Gabriel Henrique Horta de Oliveira; [email protected] Received 9 May 2018; Accepted 9 May 2018; Published 19 June 2018 Copyright © 2018 Gabriel Henrique Horta de Oliveira et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Coffee is one of the most important agricultural products in the world, being produced in different countries and under several conditions, which leads to an enormous variety of beverages, according to cultivar selection, types of blends, processing technologies, and storage procedures, among other features. To spread and foment the discussion re- garding these sources of variations to coffee drink among producers, industry, and consumers, some important issues must be addressed such as analysis of residues and micro- nutrients in coffee grain, emerging technologies like con- trolled fermentations, intercropping and solar radiation, methods of sensory analysis, and so on. In this special issue on coffee quality, we have invited a few papers that address such issues. e first paper of this special issue aimed at quantifying the ash content and determining the concentration of heavy metals in roasted ground coffee. ese parameters are im- portant due to their persistency in the environment, be- coming an indicator for coffee quality. e second paper presents the study on the yeast fermentation of green coffee beans, which consumers indicated that these coffees did not present negative aroma or flavor and presented higher antioxidant activity than coffee without fermentation. e third paper is on the influence of different distances of shading coffee trees on plant height, canopy diameter, pla- giotropic branches’ length, yield, coffee fruits’ phenological stage, ripe cherries’ Brix degree, percentage of black, unripe, and insect damaged beans, bean size, and beverage quality. e best cup quality was obtained in coffee beans coming from coffee trees closer to shaded trees. e fourth paper of this special issue analyzed the op- timal number of Q-graders and R-graders on the sensory analysis consistency for specialty coffees. e authors indicated that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. Additional tasters did not improve the sensorial analysis. e fifth paper researched the influence of solar radiation and wet processing on the final quality of arabica coffee, being indicated that water fermentation and shaded region are more likely to provide coffee with higher grades. e final paper investigated, for two consecutive seasons, the effect of two different applications of boron, copper, and zinc over productivity and cup quality. Ap- plication via foliar spray presented better results than trunk injections, leading to higher productivity and cup quality. Gabriel Henrique Horta de Oliveira Ana Paula Lelis Rodrigues de Oliveira Fernando Mendes Botelho Pedro Casanova Treto Silvia de Carvalho Campos Botelho Hindawi Journal of Food Quality Volume 2018, Article ID 9805635, 1 page https://doi.org/10.1155/2018/9805635
Transcript of Editorial - Hindawi Publishing CorporationGabriel Henrique Horta de Oliveira ,1 Ana Paula Lelis...
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EditorialCoffee Quality: Cultivars, Blends, Processing, and Storage Impact
Gabriel Henrique Horta de Oliveira ,1 Ana Paula Lelis Rodrigues de Oliveira ,1
Fernando Mendes Botelho,2 Pedro Casanova Treto ,3
and Silvia de Carvalho Campos Botelho 4
1Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais, Campus Manhuaçu, Manhuaçu, MG, Brazil2Agrarian and Environmental Sciences Institute, Universidade Federal de Mato Grosso, Sinop, MT, Brazil3Research Institute of Engineering, Universidad de Costa Rica, San Pedro de Montes de Oca, San José, Costa Rica4Embrapa Agrossilvipastoril, Sinop, MT, Brazil
Correspondence should be addressed to Gabriel Henrique Horta de Oliveira; [email protected]
Received 9 May 2018; Accepted 9 May 2018; Published 19 June 2018
Copyright © 2018 Gabriel HenriqueHorta de Oliveira et al.is is an open access article distributed under the Creative CommonsAttribution License, which permits unrestricted use, distribution, and reproduction in anymedium, provided the original work isproperly cited.
Coee is one of the most important agricultural products inthe world, being produced in dierent countries and underseveral conditions, which leads to an enormous variety ofbeverages, according to cultivar selection, types of blends,processing technologies, and storage procedures, amongother features. To spread and foment the discussion re-garding these sources of variations to coee drink amongproducers, industry, and consumers, some important issuesmust be addressed such as analysis of residues and micro-nutrients in coee grain, emerging technologies like con-trolled fermentations, intercropping and solar radiation,methods of sensory analysis, and so on. In this special issueon coee quality, we have invited a few papers that addresssuch issues.
e rst paper of this special issue aimed at quantifyingthe ash content and determining the concentration of heavymetals in roasted ground coee. ese parameters are im-portant due to their persistency in the environment, be-coming an indicator for coee quality. e second paperpresents the study on the yeast fermentation of green coeebeans, which consumers indicated that these coees did notpresent negative aroma or avor and presented higherantioxidant activity than coee without fermentation. ethird paper is on the inuence of dierent distances ofshading coee trees on plant height, canopy diameter, pla-giotropic branches’ length, yield, coee fruits’ phenological
stage, ripe cherries’ Brix degree, percentage of black, unripe,and insect damaged beans, bean size, and beverage quality.e best cup quality was obtained in coee beans comingfrom coee trees closer to shaded trees.
e fourth paper of this special issue analyzed the op-timal number of Q-graders and R-graders on the sensoryanalysis consistency for specialty coees. e authorsindicated that the use of 6 tasters is sucient to conductsensorial analysis following SCA and BSCA protocol forcoees in the Arabica group, as well as 6 tasters for coil andConilon coees. Additional tasters did not improve thesensorial analysis. e fth paper researched the inuence ofsolar radiation and wet processing on the nal quality ofarabica coee, being indicated that water fermentation andshaded region are more likely to provide coee with highergrades. e nal paper investigated, for two consecutiveseasons, the eect of two dierent applications of boron,copper, and zinc over productivity and cup quality. Ap-plication via foliar spray presented better results than trunkinjections, leading to higher productivity and cup quality.
Gabriel Henrique Horta de OliveiraAna Paula Lelis Rodrigues de Oliveira
Fernando Mendes BotelhoPedro Casanova Treto
Silvia de Carvalho Campos Botelho
HindawiJournal of Food QualityVolume 2018, Article ID 9805635, 1 pagehttps://doi.org/10.1155/2018/9805635
mailto:[email protected]://orcid.org/0000-0002-6066-9262http://orcid.org/0000-0001-9942-1769http://orcid.org/0000-0001-8508-6293http://orcid.org/0000-0002-0784-6960https://doi.org/10.1155/2018/9805635
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