Brazilian terroir of Coffea canephora: chemometrics applied to sensory and chemical profiles
Name: BARBARA ZANI AGNOLETTI
Publication date: 27/02/2024
Examining board:
Name |
Role |
|---|---|
| ALVARO CUNHA NETO | Examinador Interno |
| EMANUELE CATARINA DA SILVA OLIVEIRA | Coorientador |
| ENRIQUE ANASTÁCIO ALVES | Examinador Externo |
| LUCAS LOUZADA PEREIRA | Examinador Interno |
| PATRÍCIA FONTES PINHEIRO | Examinador Externo |
Pages
Summary: The objective of this doctoral work was to evaluate the chemical and sensory profiles of the Brazilian terroir of conilons and robusta coffees, botanical varieties of the Coffea canephora species using chemometrics. For this, analytical techniques such as FTIR spectroscopy and 1H NMR were used, together with pattern recognition methods, including PCA, DD-SIMCA and PLS-DA. The results obtained revealed the influence of terroir on the chemical and sensory profiles of Coffea canephora, providing a solid basis for terroir authentication. PCA applied to FTIR data revealed sampling patterns associated with geographic origin, genetic characteristics and fermentation methods. When combined with Fischer discriminant analysis to model 1H NMR spectra, PCA favored data interpretation in relation to the type of investigation used. DD-SIMCA applied to FTIR data revealed chemical differences between C. canephora coffee varieties, while PLS-DA demonstrated high performance in classifying samples in relation to the genetic nature and the modification introduction process. Lipids and caffeine stood out as the chemical markers responsible for separating coffees originating from the conilon terroirs of Espírito Santo and Robusta from Matas de Rondônia. In terms of beverage quality, the use of dry processing (natural coffee), when subjected to seasonal periods of 5 days, for conilon, and 15 days, for robusta, favoring the production of quality coffees, with a wide variety of different aromas and flavors. Among the sensory descriptors that positively affirm the quality of robusta coffee drinks, floral, fruity, citrus, cinnamon, malt, honey and alcoholic notes stand out.
