Effects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality

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dc.creatorJunia Maria Clemente
dc.creatorHerminia Emilia Prieto Martinez
dc.creatorLeonardo Corrêa Alves
dc.creatorFernando Luíz Finger
dc.creatorPaulo Roberto Cecon
dc.date2015
dc.date.accessioned2026-07-07T03:54:57Z
dc.descriptionThe ratio of nitrogen (N) to potassium (K) is important in the production of specialty coffees because the relative amounts of N and K ca n either suppress the formation or increase the concentration of compounds that are essential to the flavor and aroma of specia lty coffees. The purpose of this study was to evaluate the effect of different N:K ratios (w/w) and K doses on the cup quality of coffee. The concentrations of chemical compounds essentials to achieve good flavor and aroma, the N and K contents, and the caffeine contents of coffee leaves an d beans were evaluated in this study. The N:K ratio and the K dose were found to be important factors in cup quality, the best quality corresponding to an N:K ratio of 1:1.56. The best cup qualit y was obtained from beans with gr eater PPO activity, caffeine, color index, and sugars and lower total tritatable acidity, pH, electrical conductivity and leached potassium.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303041016004
dc.identifier.urihttp://hdl.handle.net/123456789/447249
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Num.3 Vol.37
dc.subjectAgrociencias
dc.titleEffects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá