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Journals / Anadolu Tarım Bilimleri Dergisi / 2018 / Cilt: 33 Sayı: 3

Variability of organoleptic quality of Arabica coffee

Sabam Malau(Nommensen HKBP University)
Albiner Siagian
Bilter Sirait
Himsar Ambarita
Samse Pandiangan
Maria Rumondang Sihotang
Benika Naibaho
Rosnawyta Simanjuntak
Pages
241–245
Publication Date
2018-10-18
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Beverage quality of coffee is the most important for consumers.
📊
Key Findings & Data:The organoleptic quality of 28 genotypes was analyzed.
💡
Conclusion & Impact:Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Genetic advance · Genotype · Heritability

Abstract

Beverage quality of coffee is the most important for consumers. The objective of this research was to determine the genotypic and phenotypic variability of Arabica coffee ( Coffea arabica L . ). Nested design with three factors was used. The organoleptic quality of 28 genotypes was analyzed. This research revealed that most of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.

Özet

Beverage quality of coffee is the most important for consumers. The objective of this research was to determine the genotypic and phenotypic variability of Arabica coffee ( Coffea arabica L . ). Nested design with three factors was used. The organoleptic quality of 28 genotypes was analyzed. This research revealed that most of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.

🔖

Cite This Article

Malau, S., Siagian, A., Sirait, B., Ambarita, H., Pandiangan, S., Sihotang, M. R., Naibaho, B., Simanjuntak, R. (2018). Variability of organoleptic quality of Arabica coffee. Anadolu Tarım Bilimleri Dergisi, Cilt: 33 Sayı: 3, 241–245. https://doi.org/10.7161/omuanajas.405418

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