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Article

Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile.

Journal of food science - 1 Jan 2022

Machado Jéssica Louzada, Tomaz Marcelo Antonio, da Luz José Maria Rodrigues, Osório Vanessa Moreira, Costa Adilson Vidal, Colodetti Tafarel Victor, Debona Danieli Grancieri, Pereira Lucas Louzada

Abstract excerpt

The quality of the coffee beverage is related to the chemical, physical, and sensory attributes of the coffee beans that vary with the geographic location of the crop, genetic factors, and post-harvest processing. So, the objective of this study was to evaluate the genetic divergence of 27 genotypes of Coffea canephora using the volatile compounds and sensory attributes profile to select genotypes that produce a...

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PMID: 34907528
DOI: 10.1111/1750-3841.15986

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