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Dergiler / Anadolu Tarım Bilimleri Dergisi / 2018 / Cilt: 33 - Sayı: 3

Variability of organoleptic quality of Arabica coffee

Sabam Malau
Albiner SİAGİAN
Bilter SİRAİT
Himsar AMBARİTA
Samse PANDİANGAN
Maria Rumondang SİHOTANG
Benika Naibaho
Rosnawyta SİMANJUNTAK
Sayfa
241–245
Yayın Tarihi
2018-10-18
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Beverage quality of coffee is the most important for consumers.
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Temel Bulgular & Veri:The organoleptic quality of 28 genotypes was analyzed.
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Sonuç & Katkı:Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:genetic advance · genotype · heritability

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.

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.

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Bu Makaleye Atıf Yap

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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Kaynakça (6)

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  2. Chalfoun, S.M., Pereira, M.C., Carvalho, G.R., Pereira, A.A., Savian, T.V., Botelho, D.M.D.S. 2013. Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region. Coffee Science, Lavras, v. 8, n. 1, p. 43-52. DGEC. 2015. Tree Crop Estate Statistics of Indonesia 2014-2016, Coffee [In Indonesian: Statistik Perkebunan Indonesia 2014-2016, Kopi]. Dirjen Perkebunan, Jakarta. 97p. Available at http://ditjenbun.pertanian.go.id/tinymcpuk/gambar/file/statistik/2016/KOPI.pdf.
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