The objective of the present work was to determine the chemical and sensorial characteristics of coffee from Chapada de Minas, due to the need of creating precise scientific parameters which could be used to determine its quality. Three Kg of coffee samples were collected from some counties of Chapada de Minas on which the following coffee grain chemical analysis were performed: polyphenoloxidase activity, total titratable acidity and color index. The customary "cup test" was conducted by professional tasters from COPACAFÉ. According to the chemical analysis, coffee samples from the north of Minas Gerais presented higher polyphenoloxidase activity and color index as well as lower acidity when compared to the other studied regions, thus indicating a higher quality. In the "cup test", coffee samples were classified as a hard beverage, with no significant differences among the studied regions. The chemical analysis provided a more precise and objective classification than the "cup test" regarding the quality.
Coffee; quality; chemical analysis; regions
