Chemical descriptors for sensory and parental origin of commercial Coffea genotypes

To attain chemical descriptors responsible for sensory characteristics linked to the botanical origin of five Brazilian coffee genotypes, a chemical survey was carried out. Highest and lowest amounts of caffeine were found in Apoata and Obata. Coffea dewevrei showed the lowest contents of 5-CQA and 3-CQA. 3,5-diCQA was higher for Apoata and minimum values were detected in Icatu. Apoata showed the highest contents of 3,4-diCQA and 4,5-diCQA, Catuai, Icatu and Obata revealed lower values of 4,5-diCQA. Among hydroxycinnamic acids ferulic acid prevailed in all genotypes, with lower values in Icatu and Obata. 3,4-DCA remained significantly higher in Apoata, C. dewevrei and Catuai. Caffeic acid and p-coumaric acid did not vary significantly. It was concluded that Apoata was most adequate for the decaffeinated industry; Catuai, Icatu and Obata were identified as producers of good beverages. Apoata and C. dewevrei seemed to share closer parental origins to Coffea canephora cv. Robusta, whereas Icatu, Obata and Catuai showed higher similarities to Coffea arabica.