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Chemical profile and sensory perception of coffee produced in agroforestry management

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Abstract

Ecological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems (AFSs). There is an appreciation of the ecological interactions between agricultural crops and native plants in the AFS. Coffea arabica L. is a shrub with geographic origins in the tropical forests of Africa. Thus, the production of coffee in AFSs can be an interesting alternative. In this study, we present the sensory and chemical profile of coffee grown in three AFSs in the Maciço do Baturité region, Ceará, Brazil and submitted to five types of post-harvest processing. This region has been producing arabica coffee for more than 200 years under forest conditions similar to the ecological characteristics of the geographical center of coffee with shadows produced by native plant species. The coffee fruits were obtained from an AFS with coffee cultivated in the natural/wild system, an AFS in conversion to syntropic, and a conventional AFS. The syntropic AFS and the natural/wild AFS had the highest sensory scores. With the exception of conventional AFS, spontaneous fermentations in covered terrain had higher total scores than fermentations carried out in sealed polyethylene containers. In the sensory panel, the body attribute contributed to the sensory discrimination of fermentation processes by wet and dry methods. Lipids, caffeine, carboxylic acids, and chlorogenic acids were responsible for the chemical differentiation of AFSs Therefore, AFSs and fermentation processes influence the chemical and sensory quality of coffee beans.

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The authors declare the data availability from article “Chemical profile and sensory perception of coffee produced in agroforestry management” for interested persons.

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Acknowledgements

The authors would like to thank the Programa de Pós-Graduação em Agroecologia do Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)—Campus Alegre, the Coffee Design do IFES–Campus Venda Nova do Imigrante, the Sul Serrana of Espírito Santo Free Admission Credit Cooperative—Sicoob (23186000886201801), the Coordination of Superior Level Staff Improvement—CAPES, the National Council for Scientific and Technological Development, the IFES for supporting the research (PRPPG No. 12/2021), the Capixaba Institute for Research, Technical Assistance and Rural Extension—INCAPER, Federal University of Viçosa, and the panelists for their cooperation in this study. As well as the coffee growers, Laura de Goes Nepomuceno Leal, Lucas Bezerra de Mattos Brito e Sérgio Patrício de Almeida.

Author information

Authors and Affiliations

  1. Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Unidade de Alegre, BR 482, Rodovia Cachoeiro/Alegre, km 47, Distrito de Rive, Caixa-postal: 47, Alegre, ES, 29500000, Brazil

    Eloisio de Oliveira Martins

  2. Departamento de Microbiologia, Laboratório de Associações Micorrizicas-LAMIC, Universidade Federal de Viçosa (UFV), Avenida Ph Rolfs S/N, Viçosa, MG, 36570-000, Brazil

    José Maria Rodrigues da Luz

  3. Federal Institute of Espírito Santo (IFES), Coffee Design Group, Venda Nova do Imigrante, Espírito Santo, Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Venda Nova dos Imigrantes, ES, 29375-000, Brazil

    Emanuele Catarina da Silva Oliveira, Aldemar Polonini Moreli, Evandro Andrade Siqueira & Lucas Louzada Pereira

  4. Department of Statistics, Capixaba Institute of Technical Assistance, Research and Extension–INCAPER, Rua Afonso Sarlo, 160, Bento Ferreira, Vitória, ES, CEP 29052-010, Brazil

    Rogério Carvalho Guarçoni

  5. Department of Chemistry and Physic, Center for Exact, Natural and Health Sciences, Federal University of Espirito Santo (UFES), Alto Universitário SN, Guararema, Alegre, ES, CEP 29500-000, Brazil

    Taís Rizzo Moreira

  6. UFV, Vicosa, Brazil

    Marliane de Cássia Soares da Silva

  7. Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Campus Crato. Rov. CE 292, Km 15, Bairro Gisélia Pinheiro, Crato, CE, CEP 63115-500, Brazil

    Marcus Roberto Goes Ferreira Costa

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  1. Eloisio de Oliveira Martins
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  2. José Maria Rodrigues da Luz
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  3. Emanuele Catarina da Silva Oliveira
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  10. Lucas Louzada Pereira
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Contributions

Conceptualization, validation, investigation, writing, formal analysis: EOM, JMRL, ECSO, APM, EAS, MCSS, MRGFC, and LLP. Data processing and analysis: EOM, JMRL, ECSO, RCG, TRM, MCSS and LLP. Investigation, writing—review and editing: EOM, JMRL, ECSO, RCG, TRM, APM, EAS, MCSS, MRGFC, LLP.

Corresponding author

Correspondence to Lucas Louzada Pereira.

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The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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All procedures performed in studies involving human participants were in accordance with the ethical standards of Sensory Dimimensions, United Kingdom.

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All particioants of the QDA and Napping panels were provided with consent forms before taking part in this study at Sensory Dimimensions.

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Oliveira Martins, E., da Luz, J.M.R., da Silva Oliveira, E.C. et al. Chemical profile and sensory perception of coffee produced in agroforestry management. Eur Food Res Technol 249, 1479–1489 (2023). https://doi.org/10.1007/s00217-023-04228-7

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