Impact of roasting time on the sensory profile of arabica and robusta coffee.

Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed.

Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.

To attain chemical descriptors responsible for sensory characteristics linked to the botanical origin of five Brazilian coffee genotypes, a chemical survey was carried out. Highest and lowest amounts of caffeine were found in Apoatã and Obatã. Coffea dewevrei showed the lowest contents of 5-CQA and 3-CQA.

Biochemical and molecular characterization of the antioxidative system of Coffea sp. under cold conditions in genotypes with contrasting tolerance.

Low positive temperature (chilling) is frequently linked to the promotion of oxidative stress conditions, and is of particular importance in the coffee plant due to its severe impact on growth, development, photosynthesis and production. Nevertheless, some acclimation ability has been reported within the Coffea genus, and is possibly related to oxidative stress control. Using an integrated biochemical and molecular approach, the characterization of the antioxidative system of genotypes with different cold acclimation abilities was performed.