Nuno Alvarenga

Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensity. Chlorogenic acids also decreased with increasing roasting time. The 5-O-caffeoylquinic acid prevailed in Arabica and Robusta beverages, but the isomers of dicaffeoylquinic and feruolilquínic acids remained higher in Robusta. It was concluded that trigonelline and total caffeoylquinic, fatty dicaffeoylquinic and fatty feruolilquínic acids detached the beverages according to roasting intensity. Caffeine and pH allowed drinks separation between both species. Soluble solids take apart Arabica and Robusta drinks in each degree of roasting. All the individual groups of chlorogenic acids also explained 90% of the variance among samples.

Identification of Chemical Clusters Discriminators of Arabica and Robusta Green Coffee

The chemical parameters pH, soluble solids, caffeine, trigonelline, total chlorogenic acids, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica (C. arabica) and Robusta (C. canephora) green coffees in order to determine discrimination parameters. In general, Robusta green coffee showed higher values for pH, soluble solids, caffeine, total caffeoylquinic acids, total dicaffeoylquinic acid, and total feruloylquinic acid, but the content of soluble solids was not significantly different in both species of green coffee. Through application of a multivariate analysis, it was concluded that these chemicals form three clusters, being the group of caffeine, trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, and 4,5-O-dicaffeoylquinic acid highly discriminating for Arabica and Robusta green coffees.

Molecular screening of ovine mastitis in different breeds.

Clinical and subclinical mastitis directly affect mammary gland function and have a great economic impact on the sheep and goat dairy industries. The present study explores molecular diagnosis of ovine subclinical mastitis as a faster and more precise screening method compared with microbiology and biochemical techniques to assess the molecular and chemical properties of raw milk samples from healthy animals from 3 breeds of sheep raised in Portugal. Based on 16S ribosomal RNA screening by PCR, milk samples from all sheep were categorized as contaminated (n=123) or noncontaminated (n=104). For contaminated milk, different specific primers were used for pathogen identification (Staphylococcus aureus, Streptococcus agalactiae, Streptococcus dysgalactiae, and Streptococcus uberis). Streptococcus agalactiae was identified as the most frequent agent. We further assessed whether contaminated versus noncontaminated samples were chemically different in terms of fat, protein, lactose, pH, and solids-not-fat. This molecular screening method allowed rapid and efficient identification of contaminated raw sheep milk, including pathogen identification, before significant alterations in milk chemical properties could be detected. This methodology may lead to a specific and efficient animal treatment and consequently less expensive flock management.

Influence of culture conditions on esterase activity of five psychrotrophic Gram negative strains selected from raw Tunisian milk

The contamination of milk by spoilage bacteria is undesirable, particularly when Gram negative bacteria which produce thermo-resistant protease and lipase can grow. In this work, spoilage bacteria in refrigerated raw milk were identified, using API 20NE System. Five dominant species were found:Pseudomonas fluorescens (20%),Aeromonas hydrophila (16%),Pseudomonas cepacia (13%),Pseudomonas putida (6%) andChryseomonas luteola (5%). On the basis of agar diffusion assays, five strains harbouring the strongest lipases activities were selected. It has been found that esterase activities are higher for each one. Effects of main environmental and nutritional factors on the esterase activity of those psychrotrophic strains were investigated. Biomass level, pH, lactose concentration and permanent agitation affected positively esterase activity of each strain. However, the addition of Tween 20 influenced it negatively. Finally, and in order to extract information from the data sets, principal components analysis was applied to the data sets. The first two principal components showed a clear discrimination betweenPseudomonas fluorescens andPseudomonas cepacia.

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

This study investigated the yeast community present in the traditional Portuguese cheese, Serpa, by culture-dependent and -independent methods. Sixteen batches of Serpa cheeses from various regional industries registered with the Protected Designation of Origin (PDO) versus non-PDO registered, during spring and winter, were used. Irrespective of the producer, the yeast counts were around 5log CFU/g in winter and, overall, were lower in spring. The yeast species identified at the end of ripening (30days), using PCR-RFLP analysis and sequencing of the 26S rRNA, mainly corresponded to Debaryomyces hansenii and Kluyveromyces marxianus, with Candida spp. and Pichia spp. present to a lesser extent. The culture-independent results, obtained using high-throughput sequencing analysis, confirmed the prevalence of Debaryomyces spp. and Kluyveromyces spp. but, also, that Galactomyces spp. was relevant for three of the five producers, which indicates its importance during the early stages of the cheese ripening process, considering it was not found among the dominant viable yeast species. In addition, differences between the identified yeast isolated from cheeses obtained from PDO and non-PDO registered industries, showed that the lack of regulation of the cheese-making practice, may unfavourably influence the final yeast microbiota. The new knowledge provided by this study of the yeast diversity in Serpa cheese, could be used to modify the cheese ripening conditions, to favour desirable yeast species. Additionally, the prevalent yeast isolates identified, Debaryomyces hansenii and Kluyveromyces spp., may have an important role during cheese ripening and in the final sensorial characteristics. Thus, the study of their technological and functional properties could be relevant, in the development of an autochthonous starter culture, to ensure final quality and safety of the cheese.