Variability of organoleptic quality of Arabica coffee

Yıl 2018, Cilt: 33 Sayı: 3, 241 - 245, 18.10.2018

Sabam Malau , Albiner Siagian Bilter Sirait Himsar Ambarita Samse Pandiangan Maria Rumondang Sihotang Benika Naibaho Rosnawyta Simanjuntak

https://doi.org/10.7161/omuanajas.405418

Cited By: 7

Öz

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.

Anahtar Kelimeler

genetic advance, genotype, heritability, phenotype, taste

Kaynakça

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