COMPOSTOS VOLÁTEIS E NOTA GLOBAL DOS ATRIBUTOS SENSORIAIS NA DISCRIMINAÇÃO DE VARIEDADES CLONAIS DE Coffea canephora COM GENÓTIPOS DE DIFERENTES CICLOS DE MATURAÇÃO

Abstract

Obtaining Coffea canephora genotypes through genetic improvement has contributed to increased productivity and sensory quality of the beverage. The uniformity of the maturation cycle is an important factor considered in the development of clonal varieties. Thus, the objective of this study was to evaluate the chemical and sensory discrimination of three clonal varieties of C. canephora with genotypes of different fruit maturation cycles based on the composition of volatile compounds and in the global score of the sensory attributes. The samples were 54 cherry fruits with 18 fruits of each clonal variety (9 genotypes per maturation cycle and 2 replications). The fruits were dried, roasted and ground to carry out chemical and sensory analyses. The extraction, characterization and identification of volatile compounds were performed by solid phase microextraction combined with gas chromatography and mass spectrometry. For sensory analysis, the protocol of the American Specialty Coffee Association was used. In the fruits of different genotypes, 4 classes and 12 different volatile compounds related to sensory attributes were identified. The multivariate analysis of principal coordinates showed that early maturing clones are farther away from intermediate maturing genotypes than from late maturing ones in relation to volatile compound composition. However, the clonal varieties had similar overall ratings of the beverage's sensory attributes. Therefore, there is a genetic variability among clonal varieties, however the discrimination of these genotypes based on global scores must be investigated considering the individual contribution of sensory attributes.