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On the soil-bean-cup relationships in Coffea arabica L.
J Sci Food Agric. 2020 Dec; 100(15):5434-5441.JS

Abstract

BACKGROUND

The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico.

RESULTS

In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro- and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage.

CONCLUSION

The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Morales-Ramos V
Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico.
Escamilla-Prado E
Centro Regional Universitario Oriente (CRUO), Universidad Autónoma Chapingo, Veracruz, Mexico.
Ruiz-Carbajal RA
Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico.
Pérez-Sato JA
Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico.
Velázquez-Morales JA
Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico.
Servín-Juárez R
Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico.

MeSH

AltitudeCalciumCoffeaCoffeeCopperFood QualityHumansMexicoPhosphorusPotassiumSeedsSoilTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32562262

Citation

Morales-Ramos, Victorino, et al. "On the Soil-bean-cup Relationships in Coffea Arabica L." Journal of the Science of Food and Agriculture, vol. 100, no. 15, 2020, pp. 5434-5441.
Morales-Ramos V, Escamilla-Prado E, Ruiz-Carbajal RA, et al. On the soil-bean-cup relationships in Coffea arabica L. J Sci Food Agric. 2020;100(15):5434-5441.
Morales-Ramos, V., Escamilla-Prado, E., Ruiz-Carbajal, R. A., Pérez-Sato, J. A., Velázquez-Morales, J. A., & Servín-Juárez, R. (2020). On the soil-bean-cup relationships in Coffea arabica L. Journal of the Science of Food and Agriculture, 100(15), 5434-5441. https://doi.org/10.1002/jsfa.10594
Morales-Ramos V, et al. On the Soil-bean-cup Relationships in Coffea Arabica L. J Sci Food Agric. 2020;100(15):5434-5441. PubMed PMID: 32562262.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - On the soil-bean-cup relationships in Coffea arabica L. AU - Morales-Ramos,Victorino, AU - Escamilla-Prado,Esteban, AU - Ruiz-Carbajal,Ricardo Abimael, AU - Pérez-Sato,Juan Antonio, AU - Velázquez-Morales,Juan Alberto, AU - Servín-Juárez,Roselia, Y1 - 2020/07/25/ PY - 2020/03/28/received PY - 2020/06/13/revised PY - 2020/06/20/accepted PY - 2020/6/21/pubmed PY - 2021/4/23/medline PY - 2020/6/21/entrez KW - Chiapas, Mexico KW - cupping KW - green coffee bean KW - soil analysis KW - trigonelline SP - 5434 EP - 5441 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 100 IS - 15 N2 - BACKGROUND: The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS: In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro- and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION: The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/32562262/On_the_soil_bean_cup_relationships_in_Coffea_arabica_L_ DB - PRIME DP - Unbound Medicine ER -