QUALIDADE DO CAFÉ DE DIFERENTES ESTÁDIOS DE MATURAÇÃO SUBMETIDO À MACERAÇÃO SEMICARBÔNICA

Abstract

The objective of the study was to evaluate the quality of coffee beans subjected to semi-carbonic maceration in coffee fruits at different stages of maturation. The experiment was conducted at IFSULDEMINAS Campus Inconfidentes. The design used was randomized blocks with eight treatments and three replications, consisting of coffee beans with different maturation stages with the presence and absence of semi-carbonic maceration. The fermented treatments were placed in fermenting maturation buckets. Soluble solids, total titratable acidity and colors given in parameters on the L*, a* and b* scales were evaluated. For physical classification, defects were counted and subsequently removed. Sensory analysis was also performed. The data was submitted to the correlation network and Multivariate Analysis through principal component analysis and similarity measurement. A positive correlation was observed for color on the a* scale with sensory analysis. In the principal components analysis and similarity measurement, groups of fermented and non-fermented coffee beans were formed. It is concluded that the semi-carbonic maceration process contributes to improving the sensory analysis of blended coffee beans of different maturation stages and for cana-green coffee beans. Higher values for color on the a* scale and electrical conductivity were associated with higher quality of coffee beans.