Identification of discriminatory elements to characterize Coffea arabica L. using main components
DOI:
https://doi.org/10.29312/remexca.v11i1.2207Keywords:
main components, Mundo Novo, sensory quality of coffee, TypicaAbstract
The evaluation of cup quality in Coffea arabica L. agrosystems is necessary to generate alternatives that ensure the quality and differentiation of coffee in Coatepec, Veracruz, Mexico. The present study was carried out with the objective of evaluating the physical and sensory quality of the Typica and Mundo Novo varieties through the analysis of main components, during the 2017-2018 period, to identify the variables that are associated with the cup quality of the varieties. Eleven samples of cherry coffee were processed with wet benefit to assess their physical and sensory characteristics. The physical characteristics were evaluated according to the international standards of the Specialty Coffee Association of America (SCAA). According to the student’s t-test, the results indicate that there are no significant differences between varieties with respect to physical quality defined by grain size, shape and defects. Sensory properties were analyzed using the principal component technique. The results show that two of the seven components explain 73.67% of total variability. The first refers to 47.24% and is negatively correlated with the variables taste, residual taste, acidity and overall appreciation. While, the second explains 26.43% and correlates positively with the body and balance variables. Finally, the results indicate that there were no significant differences in relation to the physical quality of the grain and cup between varieties, since both obtained 80 points and are considered very good quality coffees.
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