Coffee Quality: Cultivars, Blends, Processing, and Storage ...

Journal of Food Quality

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Lead Guest Editor: Gabriel H. H. De Oliveira Guest Editors: Ana P. L. R. De Oliveira, Fernando M. Botelho, Pedro C. Treto, and Silvia C. C. Botelho

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Journal of Food Quality

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Lead Guest Editor: Gabriel H. H. De Oliveira Guest Editors: Ana P. L. R. De Oliveira, Fernando M. Botelho, Pedro C. Treto, and Silvia C. C. Botelho

Copyright ? 2018 Hindawi. All rights reserved.

This is a special issue published in "Journal of Food Quality." All articles are open access articles distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Editorial Board

Encarna Aguayo, Spain Riccarda Antiochia, Italy Jorge Barros-Vel?zquez, Spain Jos? A. Beltr?n, Spain Luca Campone, Italy ?. A. Carbonell-Barrachina, Spain Marina Carcea, Italy M?rcio Carocho, Portugal Maria Rosaria Corbo, Italy Daniel Cozzolino, Australia Egidio De Benedetto, Italy Alessandra Del Caro, Italy Antimo Di Maro, Italy Rossella Di Monaco, Italy

Vita Di Stefano, Italy H?seyin Erten, Turkey Susana Fiszman, Spain Andrea Galimberti, Italy Efstathios Giaouris, Greece Vicente M. G?mez-L?pez, Spain Elena Gonz?lez-Fandos, Spain Alejandro Hern?ndez, Spain Francisca Hern?ndez, Spain Vera Lavelli, Italy Jes?s Lozano, Spain Sara Panseri, Italy Luis Patarata, Portugal Mar?a B. P?rez-Gago, Spain

Antonio Piga, Italy Witoon Prinyawiwatkul, USA Eduardo Pu?rtolas, Spain Anet Rezek Jambrak, Croatia Juan E. Rivera, Mexico Flora V. Romeo, Italy Jordi Rovira, Spain Antonio J. Signes-Pastor, USA Amy Simonne, USA Barbara Speranza, Italy Antoni Szumny, Poland Giuseppe Zeppa, Italy Dimitrios I. Zeugolis, Ireland Teresa Zotta, Italy

Contents

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Gabriel Henrique Horta de Oliveira , Ana Paula Lelis Rodrigues de Oliveira , Fernando Mendes Botelho, Pedro Casanova Treto , and Silvia de Carvalho Campos Botelho Editorial (1 page), Article ID 9805635, Volume 2018 (2018)

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans Junia Maria Clemente, Herminia Emilia Prieto Martinez , Adriene Woods Pedrosa , Yonara Poltronieri Neves, Paulo Roberto Cecon, and John Lonfover Jifon Research Article (14 pages), Article ID 7960231, Volume 2018 (2018)

Quality of Commercial Coffees: Heavy Metal and Ash Contents Mariana Teixeira Pigozzi, Fl?via Regina Passos , and Fabr?cia Queiroz Mendes Research Article (7 pages), Article ID 5908463, Volume 2018 (2018)

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability Han Sub Kwak , Yoonhwa Jeong , and Misook Kim Research Article (8 pages), Article ID 5967130, Volume 2018 (2018)

Shade Trees Spatial Distribution and Its Effect on Grains and Beverage Quality of Shaded Coffee Trees Francisco Jos? da Silva Neto , K?tia Priscilla Gomes Morinigo, Nathalia de Fran?a Guimar?es , Anderson de Souza Gallo , Maicon Douglas Bispo de Souza, Rubismar Stolf, and Anast?cia Fontanetti Research Article (8 pages), Article ID 7909467, Volume 2018 (2018)

Propositions on the Optimal Number of Q-Graders and R-Graders Lucas Louzada Pereira , Rog?rio Carvalho Guar?oni, Gustavo Soares de Souza, D?rio Brioschi Junior, Ta?s Rizzo Moreira , and Carla Schwengber ten Caten Research Article (7 pages), Article ID 3285452, Volume 2018 (2018)

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee Lucas Louzada Pereira , Rog?rio Carvalho Guar?oni, Wilton Soares Cardoso , Renato C?rrea Taques, Ta?s Rizzo Moreira , Samuel Ferreira da Silva, and Carla Schwengber ten Caten Research Article (9 pages), Article ID 6408571, Volume 2018 (2018)

Hindawi Journal of Food Quality Volume 2018, Article ID 9805635, 1 page

Editorial Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Gabriel Henrique Horta de Oliveira ,1 Ana Paula Lelis Rodrigues de Oliveira ,1 Fernando Mendes Botelho,2 Pedro Casanova Treto ,3 and Silvia de Carvalho Campos Botelho 4

1Instituto Federal de Educa??o, Cie^ncia e Tecnologia do Sudeste de Minas Gerais, Campus Manhua?u, Manhua?u, MG, Brazil 2Agrarian and Environmental Sciences Institute, Universidade Federal de Mato Grosso, Sinop, MT, Brazil 3Research Institute of Engineering, Universidad de Costa Rica, San Pedro de Montes de Oca, San Jos?e, Costa Rica 4Embrapa Agrossilvipastoril, Sinop, MT, Brazil

Correspondence should be addressed to Gabriel Henrique Horta de Oliveira; gabriel.oliveira@ifsudestemg.edu.br

Received 9 May 2018; Accepted 9 May 2018; Published 19 June 2018

Copyright ? 2018 Gabriel Henrique Horta de Oliveira et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Coffee is one of the most important agricultural products in the world, being produced in different countries and under several conditions, which leads to an enormous variety of beverages, according to cultivar selection, types of blends, processing technologies, and storage procedures, among other features. To spread and foment the discussion regarding these sources of variations to coffee drink among producers, industry, and consumers, some important issues must be addressed such as analysis of residues and micronutrients in coffee grain, emerging technologies like controlled fermentations, intercropping and solar radiation, methods of sensory analysis, and so on. In this special issue on coffee quality, we have invited a few papers that address such issues.

e first paper of this special issue aimed at quantifying the ash content and determining the concentration of heavy metals in roasted ground coffee. ese parameters are important due to their persistency in the environment, becoming an indicator for coffee quality. e second paper presents the study on the yeast fermentation of green coffee beans, which consumers indicated that these coffees did not present negative aroma or flavor and presented higher antioxidant activity than coffee without fermentation. e third paper is on the influence of different distances of shading coffee trees on plant height, canopy diameter, plagiotropic branches' length, yield, coffee fruits' phenological

stage, ripe cherries' Brix degree, percentage of black, unripe, and insect damaged beans, bean size, and beverage quality.

e best cup quality was obtained in coffee beans coming from coffee trees closer to shaded trees.

e fourth paper of this special issue analyzed the optimal number of Q-graders and R-graders on the sensory analysis consistency for specialty coffees. e authors indicated that the use of 6 tasters is sufficient to conduct sensorial analysis following SCA and BSCA protocol for coffees in the Arabica group, as well as 6 tasters for coil and Conilon coffees. Additional tasters did not improve the sensorial analysis. e fifth paper researched the influence of solar radiation and wet processing on the final quality of arabica coffee, being indicated that water fermentation and shaded region are more likely to provide coffee with higher grades. e final paper investigated, for two consecutive seasons, the effect of two different applications of boron, copper, and zinc over productivity and cup quality. Application via foliar spray presented better results than trunk injections, leading to higher productivity and cup quality.

Gabriel Henrique Horta de Oliveira Ana Paula Lelis Rodrigues de Oliveira

Fernando Mendes Botelho Pedro Casanova Treto

Silvia de Carvalho Campos Botelho

Hindawi Journal of Food Quality Volume 2018, Article ID 7960231, 14 pages

Research Article

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Junia Maria Clemente,1 Herminia Emilia Prieto Martinez ,1 Adriene Woods Pedrosa ,2 Yonara Poltronieri Neves,2 Paulo Roberto Cecon,3 and John Lonfover Jifon4

1Department of Plant Science, Universidade Federal de Vi?osa, Avenue PH Rolfs, 36.570-000 Vi?osa, MG, Brazil 2Empresa de Pesquisa Agropecua?ria de Minas Gerais, EPAMIG Sudeste, Campus UFV?Cx. P. 216, 36.571-000 Vi?osa, MG, Brazil 3Department of Statistic, Universidade Federal de Vi?osa, Avenue PH Rolfs, 36.570-000 Vi?osa, MG, Brazil 4Texas A&M Agrilife Research and Extension Center, Environmental Plant Physiology, 2415 East Business 83, Weslaco, TX 78596, USA

Correspondence should be addressed to Herminia Emilia Prieto Martinez; herminia@ufv.br

Received 8 December 2017; Accepted 8 April 2018; Published 14 May 2018

Academic Editor: Ana P. L. R. De Oliveira

Copyright ? 2018 Junia Maria Clemente et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Micronutrients perform specific and essential functions in plant metabolism, and their deficiency may lead to metabolic disturbances that affect coffee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery efficiency. is work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion of tablets in the orthotropic branch of Coffea arabica, as well as to evaluate the coffee plant response in terms of productivity and quality of the beverage. Adult plants received B, Cu, and Zn, each micronutrient alone or combined with the other two, by foliar fertilization or by tablets inserted in the trunk base. e productivity, cupping quality, and some chemical indicators of beans quality were evaluated in two crop seasons. Boron, copper, and zinc supplied by foliar spray or solid injections in the trunk influenced the chemical composition and quality of the coffee beans, characterized by the cupping test and the levels of caffeine, trigonelline, sucrose, glucose, arabinose, mannose, 3-caffeoylquinic acid, 5-caffeoylquinic acid, polyphenol oxidase activity, and total phenolic compounds. Copper and zinc were equivalent in either form of supply regarding the production and quality of coffee.

1. Introduction

Brazil is the largest world producer of coffee. As a world leader in production and exportation, the country needs to attend market requirements, innovating and adopting technologies to produce good-quality types of coffee. e necessity of offering good coffees is rising due to an increase in coffee consumers looking for refined tastes and aromas, which are related to the chemical composition of the coffee beans. Flavor and aroma are the main criteria to evaluate beverage quality and also constitute the most important attributes for consuming coffee [1]. e cup test is the standard approach to evaluate the flavor and aroma of coffee; however, quite often, it is criticized because of its subjective nature [2]. erefore, it is essential to explore alternative

methods to accurately assess the chemical characteristics and the quality of beverage.

e production of bioactive compounds related to desirable flavor and aroma involves extremely complex chemical reactions, in which some mineral nutrients could have a key role. However, until now, little is known about the effect of the mineral nutrients B, Cu, and Zn on the production of chemical compounds that define the good quality of coffee. Most of the studies about mineral nutrition and coffee fertilization are focused on sources and doses of these nutrients, in order to optimize the productivity.

Boron deficiency is common in most of the Brazilian soils [3]. In coffee plants, its deficiency has been attributed to the natural loss of soil fertility, as well as to the wide use of highly demanding varieties. Boron deficiency in coffee plants

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