Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil

Abstract: The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong, body, astringency, and coffee aftertaste were the most relevant in the characterization of the beverages of the studied C. canephora cultivars. Acidity is the attribute with the greatest impact on the overall quality of C. canephora brew. The coffee brews of the clones of 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' are classified as of traditional quality, but near the superior category.摘要：本研究旨在对为巴西圣埃斯皮里图州（Espírito Santo）选育的基因型所制备的科尼隆咖啡（Coffea canephora）冲泡液开展感官描述分析。本研究对'Diamante ES8112'、'ES8122'及'Centenária ES8132'三个基因型进行了评价。研究从该州两个不同产区中，针对每个品种（基因型）的3个无性系采集样本，最终共获得9份供试样品开展分析。组建咖啡感官评价品鉴小组并开展培训，以构建描述性感官图谱并遴选描述术语。品鉴结果显示，该类咖啡冲泡液具有更高的粉香强度、典型咖啡冲泡香气、醇厚度、特征风味及余味，同时苦味、酸度、涩感及缺陷风味的强度较低。苦味、浓郁度、醇厚度、涩感及咖啡余味是表征本研究涉及的中粒咖啡（C. canephora）品种冲泡液的核心描述术语。酸度是对中粒咖啡冲泡液整体品质影响最大的感官属性。'Diamante ES8112'、'ES8122'及'Centenária ES8132'三个无性系所制咖啡冲泡液，被归类为传统品质等级，但接近优质级。