Sensory quality of coffee (Coffea arabica L.): Influence of tree diversity and harvest segmentation in agroforestry systems

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2024-08-08 DOI:10.1016/j.jafr.2024.101347
Manuel Oliva-Cruz , Rosaura Ysabel Silva-Valqui , Henry Santillan-Culquimboz , Lily Juarez-Contreras , Carlos Oliva-Cruz , Lizette Daniana Méndez-Fasabi , Heidel Marcelo Rojas Ventura , Gelver Silva-Valqui
{"title":"Sensory quality of coffee (Coffea arabica L.): Influence of tree diversity and harvest segmentation in agroforestry systems","authors":"Manuel Oliva-Cruz ,&nbsp;Rosaura Ysabel Silva-Valqui ,&nbsp;Henry Santillan-Culquimboz ,&nbsp;Lily Juarez-Contreras ,&nbsp;Carlos Oliva-Cruz ,&nbsp;Lizette Daniana Méndez-Fasabi ,&nbsp;Heidel Marcelo Rojas Ventura ,&nbsp;Gelver Silva-Valqui","doi":"10.1016/j.jafr.2024.101347","DOIUrl":null,"url":null,"abstract":"<div><p>Coffee (<em>Coffea arabica</em> L.) is a globally important agricultural crop with increasing quality requirements. However, the challenges posed by climate change impact cup quality. Therefore, the objective was to evaluate the influence of tree diversity and crop segmentation under agroforestry systems on the sensory characteristics of coffee. The study employed a 4A*3B factorial design, with factor A: agroforestry systems (mixed system, shade-free system, system with <em>Erythrina edulis</em> and system with <em>Inga edulis</em>) and factor B: segmented harvest (upper, middle, and lower third cherries). Fragrance/aroma, flavor, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, cupper's score, and final score were evaluated. The results suggest that coffee trees planted in mixed systems provide the best sensory characteristics of coffee in the cup since the highest averages were obtained in most of the variables evaluated. Likewise, it is concluded that the diversity of trees (mixed system and system with <em>Erythrina edulis</em>) has a positive influence on the sensory quality of the coffee, reaching a score of 82.86 and 82.64 for the mixed system and the system with Erythrina edulis respectively; categorizing them as specialty coffees. Agroforestry systems constitute an option for developing sustainable agriculture while improving the sensory quality of coffee in the Peruvian Amazon.</p></div>","PeriodicalId":34393,"journal":{"name":"Journal of Agriculture and Food Research","volume":"18 ","pages":"Article 101347"},"PeriodicalIF":4.8000,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666154324003843/pdfft?md5=ba21564e14811ef128d0471858ab08f7&pid=1-s2.0-S2666154324003843-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agriculture and Food Research","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666154324003843","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0

Abstract

Coffee (Coffea arabica L.) is a globally important agricultural crop with increasing quality requirements. However, the challenges posed by climate change impact cup quality. Therefore, the objective was to evaluate the influence of tree diversity and crop segmentation under agroforestry systems on the sensory characteristics of coffee. The study employed a 4A*3B factorial design, with factor A: agroforestry systems (mixed system, shade-free system, system with Erythrina edulis and system with Inga edulis) and factor B: segmented harvest (upper, middle, and lower third cherries). Fragrance/aroma, flavor, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, cupper's score, and final score were evaluated. The results suggest that coffee trees planted in mixed systems provide the best sensory characteristics of coffee in the cup since the highest averages were obtained in most of the variables evaluated. Likewise, it is concluded that the diversity of trees (mixed system and system with Erythrina edulis) has a positive influence on the sensory quality of the coffee, reaching a score of 82.86 and 82.64 for the mixed system and the system with Erythrina edulis respectively; categorizing them as specialty coffees. Agroforestry systems constitute an option for developing sustainable agriculture while improving the sensory quality of coffee in the Peruvian Amazon.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
咖啡(Coffea arabica L.)的感官质量:农林系统中树木多样性和采摘分段的影响
咖啡(Coffea arabica L.)是全球重要的农作物,对质量的要求越来越高。然而,气候变化带来的挑战影响了咖啡杯的质量。因此,本研究旨在评估农林系统下的树木多样性和作物细分对咖啡感官特征的影响。研究采用了 4A*3B 的因子设计,其中因子 A:农林系统(混合系统、无荫系统、有 Erythrina edulis 的系统和有 Inga edulis 的系统),因子 B:分段采收(上、中、下三分之一樱桃)。对香气/香气、风味、残留风味、酸度、醇厚度、均匀度、平衡度、净杯度、甜度、杯测师评分和最终评分进行了评估。结果表明,在混合系统中种植的咖啡树能提供最佳的杯中咖啡感官特性,因为在大多数评估变量中都获得了最高的平均值。同样,研究还得出结论,树木的多样性(混合系统和种植红豆杉的系统)对咖啡的感官质量有积极影响,混合系统和种植红豆杉的系统分别达到了 82.86 分和 82.64 分,被归类为特种咖啡。农林系统是秘鲁亚马逊地区发展可持续农业的一种选择,同时还能改善咖啡的感官质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
期刊最新文献
Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry The effect of Lactiplantibacillus plantarum fermentation and blanching on microbial population, nutrients, anti-nutrients and antioxidant properties of fresh and dried mature Moringa oleifera leaves Identification of novel functional compounds from forest onion and its biological activities against breast cancer Impact of village savings and loans associations participation on cocoa farmers’ livelihood in the Western North Region, Ghana Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1