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Discrimination of Coffea arabica hybrids of the composite cultivar ruiru 11 by sensorial evaluation and biochemical characterization

Kathurima C.W., Kenji G.M., Muhoho S.M., Boulanger R., Davrieux F.. 2010. Advance Journal of Food Science and Technology, 2 (3) : p. 148-154.

The objective of this study was to characterise some Ruiru 11 (R11) hybrids using sensory attributes and biochemical components combined with Principal Component (PC) analysis to discriminate the genotypes according to geographical locations where they were grown. Ten Ruiru 11 hybrids were evaluated in three locations in Kenya (Kitale, Koru and Ruiru) where trials were laid out in a randomized complete block design with each hybrid replicated three times. Seven sensory descriptors were assessed by a panel of seven judges and rated on a 10-point scale. Caffeine, chlorogenic acid, trigonelline, fat, and sucrose were evaluated by predictive models based on Near Infrared (NIR) spectroscopy and by chemometric analysis of the global NIR spectrum. Significant differences (p<0.05) in fragrance, flavor, aftertaste, acidity, body, balance and preference were observed among the hybrids. On average the hybrids CRF-41, CRF-11 and CRF-91 consistently scored highly in the sensory scale while CRF-3 and CRF-5 scored slightly lower.PC analysis on the sensory variables was unable to separate the samples according to geographical locations. Biochemical determinations revealed that Hybrids from Kitale had caffeine levels ranging between 1.52-1.61%, those from Ruiru 1.34-1.59% and in Koru 1.22-1.36%. The levels of sucrose in the hybrids in Koru ranged between 8.99- 10.4%, which was less than the levels in the hybrids in Kitale (10.12-11.15%) and in Ruiru (9.91-10.91%). The levels of trigonelline and fat did not differ significantly in the hybrids grown in the three regions. PC analysis on the biochemical variables w as able to discriminate the samples according to geographical locations. (Résumé d'auteur)

Mots-clés : technique analytique; biochimie; génotype; variation génétique; distribution géographique; provenance; technique de prévision; analyse organoleptique; spectroscopie infrarouge; hybride f1; coffea arabica; kenya

Thématique : Composition des produits alimentaires; Physiologie et biochimie végétales; Génétique et amélioration des plantes; Méthodes de relevé

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