Variability of organoleptic quality of Arabica coffee

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

📌 3 Key Takeaways

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Objective & Hypothesis:Beverage quality of coffee is the most important for consumers.

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Key Findings & Data:The organoleptic quality of 28 genotypes was analyzed.

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

🔬Design:Research Article

📍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.

Keywords

genetic advance genotype heritability phenotype taste

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Cite This Article

Malau, S., SİAGİAN, A., SİRAİT, B., AMBARİTA, H., PANDİANGAN, S., SİHOTANG, M. R., Naibaho, B., SİMANJUNTAK, R. (2018). Variability of organoleptic quality of Arabica coffee. Anadolu Tarım Bilimleri Dergisi, Cilt: 33 - Sayı: 3, 241–245. https://ajindex.com/articles/135635

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References (6)

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