Solos e cafés: relações entre composição química, clima e qualidade
Nenhuma Miniatura disponível
Data
2025-04-04
Autores
Frinhani, Roberta Quintino
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal do Espírito Santo
Resumo
Coffee quality results from the interaction between the chemical composition of beans and their sensory characteristics, influenced by factors such as climate, soil, and management. Understanding these factors is essential for establishing quality parameters and improving farming practices. This study aimed to chemically characterize soils and specialty coffee beans from Coffea arabica and C. canephora, from different Brazilian regions, using EDXRF, MIR, and NIR techniques with statistical modeling, to evaluate their contribution to beverage quality and the influence of environmental factors on composition. Data were integrated to assess the relationship between composition and beverage quality in C. arabica, while for C. canephora soils, the influence of environmental variables such as climate and geology was investigated. EDXRF identified Fe, Al, Ti, Zr, K, Ca, and Si as the main elements contributing to soil differentiation. In coffee beans, Ca, Mn, and Rb were prominent in green beans, whereas K, Ni, and Rb were more relevant in roasted beans. Tukey's tests revealed significant variations among sampling points, reflecting environmental and anthropogenic influences. In roasted coffees, a relative increase in elemental concentrations was observed due to mass loss during roasting, localized Ni presence possibly related to contamination, and reduction of volatile elements like sulfur. Pearson correlations showed positive associations between Al and Ga, and between Mg and K, and negative associations between Si and Al, Fe, and Ga. Regarding climate, precipitation was negatively correlated with Ga, Ag and Ca, and positively with Cu; temperature correlated negatively with Rb and Ca, while altitude had a positive correlation with Rb. Infrared spectral data allowed discrimination of soils and coffees based on chemical profiles, revealing bands of minerals (kaolinite, gibbsite, quartz), organic matter in the soil, and compounds like phenolics, caffeine, carbohydrates, and lipids in coffee. Roasting resulted in reductions in water, chlorogenic acids, caffeine, and carbohydrates compared to green beans, relative lipid preservation, and increased bands attributed to carbonyl compounds. Integration of chemical and sensory data did not reveal a direct relationship between soil composition and coffee quality. However, in green coffee, sulfur, Mn, Fe, chlorogenic acids, and lipid oxidation products showed negative correlations with beverage quality. In roasted coffee, sulfur, pyruvic and quinic acids, caffeine, pyridine, and fatty acids were also negatively correlated. Conversely, carbonyl compounds in green coffee, as well as aliphatic acids, esters, and lipids in roasted coffee, were positively associated with better sensory attributes. Results demonstrate that chemical characterization through spectroscopic techniques, combined with statistical modeling and data integration, enabled understanding of relationships between composition and beverage quality, especially in Coffea arabica. Furthermore, the influence of environmental factors on C. canephora soils was highlighted, reinforcing the potential of rapid, sustainable spectroscopic methods to support understanding of coffee quality and improve agricultural management.
Descrição
Palavras-chave
Composição química , Qualidade , Espectrometria