Sensory profiling and genetic variability of Coffea canephora genotypes cultivated in the Western Amazon
DOI:
https://doi.org/10.25186/.v21i.2411Abstract
The characterization of variability in the sensory profile of Coffea canephora is essential for the coffee industry, as it supports the selection of plants with favorable quality attributes. This study aimed to evaluate beverage quality and quantify variability among the most widely cultivated clones in Western Amazonia through sensory analysis, based on total cup scores and specific quality descriptors. The samples wer e collected in Porto Velho, Rondônia over three agricultural seasons. Sensory evaluation was performed using the Fine Robusta Tasting Protocol. Fifty genotypes were evaluated, including registered cultivars, genotypes from the Embrapa Active Germplasm Bank, and public domain clones. Performance in different harvests was analyzed using simple and combined analysis of variance (ANOVA), genetic parameter estimates and principal component analysis (PCA). The effect of genotype × year interaction was significant, with a predominance of simple interaction. Total cup scores ranged from 74.77 to 84.21 points, with twenty-five genotypes
scoring above 80 points and therefore classified as Fine Robustas. The weighted average of the descriptor frequencies, considering their position on the flavor wheel, ranged from 99.48 to 259.99. PCA indicated that clones with higher beverage quality are associated with the descriptors Nutty/Cocoa, Sweet, Floral, and Fruity. This study shows t hat the selection of coffee genotypes influences the sensory profile of the beverage. Moreover, it supports the production of high-quality coffee that not only achieves elevated overall cup scores but also presents balanced and pleasant sensory descriptors, adding value to the final product.
Key words: Beverage quality; genetic variability; cupping; clone evaluation; flavor descriptors.
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