Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction.

BACKGROUND: Coffee roasting is one of the crucial steps in obtaining a high-quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, that is, multiple linear regression and least-squares support vector machine. For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared. RESULTS: The results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with good determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented a determination coefficient (R2 ) of 0.99 and a root-mean-squared error (RMSE) of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter. CONCLUSION: The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry.

Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees.

Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting degrees in coffee beans and ground specialty coffees using near-infrared (NIR) spectroscopy combined with multivariate calibration based on partial least squares (PLS) regression. Representative data sets were considered to cover all Agtron roasting profiles for whole and ground coffees. Proper development of models with outlier evaluation and complete validation using parameters of merit such as accuracy, adjust, residual prediction deviation, linearity, analytical sensitivity, and limits of detection and quantification are presented to prove their performance. The results indicated that predictive chemometric models, for intact coffee beans and ground coffee, could be used in the coffee industry as an alternative to Agtron, thus digitalizing the roasting quality control.

Coffee intake (Coffea arabica L. ) reduces advanced glycation end product (AGEs) formation and platelet aggregation in diabetic rats

Objectives: The study aimed to determine the effect of coffee intake on AGEs formation and platelet aggregation in diabetic Wistar rats. Methods: Coffee powder samples were used to prepare a 10% beverage. Diabetes mellitus was induced in the animals by administering 2% alloxan. All animal experiments were approved by the ethics committee for animal experiments under N°. 420/2012 and 536/2013. Diabetic and non-diabetic rats were divided into 6 groups treated and untreated with coffee (7.2 mL/Kg body weight) and aminoguanidine (AGE inhibiting agent) (100 mg/Kg body weight) for 50 days. After 50 days, the animals were fasted for 12 h and anesthetized (40 mg/Kg sodium pentobarbital) intraperitoneally. Blood samples were collected from the abdominal artery puncture. Hematological parameters (red cells, hemoglobin, hematocrit and leukocyte) and glycemic and HbA1c levels were measured. AGEs quantification (spectrofluorometric method) and the platelet aggregation test (aggregation of cuvettes in a four-channel platelet aggregometer) were also conducted. The rats' renal function was evaluated by measuring serum urea and creatinine. Results: Data showed that coffee intake had no effect on the hematological parameters. Fasting glucose and HbA1c dosage were significantly higher in diabetic animals compared to non-diabetic animals (confirmed the effectiveness of inducing and maintaining diabetic status). Results showed that coffee reduced AGE formation and platelet aggregation in our animal model, not altering the animals' renal function. Conclusions: These results suggest beneficial effects on vasculopathy, a common complication in diabetic patients.

Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.

The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean.

Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees.

The chemical composition of coffee beans varies according to the cultivar used, but there is little information about the differences among them resulting in different sensory profiles. The purpose was to find potential chemical markers to discriminate genealogical groups of coffee using regression analysis by partial least squares. Twenty-two accessions of C. arabica were used with two repetitions each. There were chromatographic and physical-chemical analyses to determine the composition of raw beans and chemometric analysis as the PCA and the PLS-DA. The analysis of PCA did not showed detailed information about the differences between the groups. The model PLS-DA identified the most important variables in the discrimination of the genealogical groups. Arachidic acid and stearic acid the markers for the Bourbon group; the myristic and linoleic acids and sucrose for the Exotic group; and lauric, palmitoleic and oleic acids, and the protein content to the Timor Hybrid group.

Analgesic and anti-inflammatory activities of the 2,8-dihydroxy-1,6-dimethoxyxanthone from Haploclathra paniculata (Mart) Benth (Guttiferae).

In the present study, the pharmacological effects of 2,8-dihydroxy-1,6-dimethoxyxanthone from the bark of Haploclathra paniculata were investigated in mice using in vivo inflammation and nociception models. Acetic acid-induced writhing, paw licking induced by formalin, hot plate, and carrageenan-induced paw edema tests were used to investigate the anti-inflammatory and antinociceptive activities of the xanthone compound. Xanthone, at both doses, inhibited abdominal writhing and the formalin test. At a dose of 20 mg/kg, the time of reaction to the hot plate increased, and significant effects were observed after 30, 60 and 90 min of treatment. At doses of 10 and 20 mg/kg p.o., the 2,8-dihydroxy-1,6-dimethoxyxanthone significantly reduced paw edema at 3 h after the stimulus. The tests also showed no acute toxicity of the xanthone compound in mice. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability was also studied and confirmed the antioxidant activity of the xanthone. To propose the mechanism of action of anti-inflammatory activity of the xanthone, a molecular docking was performed using the isoenzymes cyclooxygenase 1 and 2 and the results indicate that the molecule is capable of inhibiting both the enzymes. Therefore, it can be concluded that 2,8-dihydroxy-1,6-dimethoxyxanthone from H. paniculata demonstrates analgesic, anti-inflammatory, and antioxidant activities.

Influence of integral and decaffeinated coffee brews on metabolic parameters of rats fed with hiperlipidemic diets

The objective of this study was to evaluate the influence of integral and decaffeinated coffee brews (Coffea arabica L and C. canephora Pierre) on the metabolic parameters of rats fed with hyperlipidemic diet. Thirty male Wistar rats (initial weight of 270 g ± 20 g) were used in the study, which were divided into six groups five each. The treatments were normal diet, hyperlipidemic diet, hyperlipidemic diet associated with integral coffee arabica or canephora brews (7.2 mL/kg/day) and hyperlipidemic diet associated to decaffeinated arabica, or canephora brews, using the same dosage. After 41 days, performance analyses were conducted.The rats were then euthanized and the carcasses were used for the analysis of dried ether extract and crude protein. Fractions of adipose tissue were processed for histological analysis. There was a reduction in weight gain and accumulation of lipids in the carcasses, lower diameter of adipocytes and a lower relative weight of the liver and kidneys of rats fed with hyperlipidemic diet associated with integral coffee brew. Integral coffee brew reduced the obesity in the rats receiving hyperlipidemic diet, but the same effect did not occur with the decaffeinated types.

The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats.

The effect of coffee on cardiovascular diseases is still controversial. It is known that the process of decaffeination may influence the chemical constitution and, therefore, the biological effects of coffee. This study thus evaluated the effects of decaffeination on the levels of total phenols and chlorogenic acids in Coffea arabica L. samples, as well as the effects of ingesting both integral and decaffeinated coffee on the lipid profile and hemostatic and hematological parameters in normal and hyperlipidemic rats. Samples of integral and decaffeinated lyophilized coffee (Coffea arabica L., planted in Brazil) were used for chemical analysis (total phenols, chlorogenic acid and caffeine contents). For the bioassays, coffee beverages were prepared with non-lyophilized samples (10% w/v) and were filtered and administered to animals by gavage (7.2 mL/kg/day) over 30 days. On the 31st day after beginning the treatment with coffee beverages, hyperlipidemia was induced to the animals by administering Triton WR-1339 (300 mg/kg body weight). On day 32, blood was taken to determine the lipid profile, platelet aggregation, prothrombin time, partially activated thromboplastin time and hemogram. The contents of both phenolic compounds and chlorogenic acid in the integral coffee beverage were significantly lower than those in the decaffeinated coffee beverage. The animals treated with Triton WR-1339 presented a mixed hyperlipidemia. Although the decaffeination process caused a relative increase in total phenols and chlorogenic acids, the coffee drinks were unable to change the lipid profile or the hemostatic and hematological parameters in the studied animals.

Influence of coffee brew in metabolic syndrome and type 2 diabetes.

This study aimed to evaluate the effect of coffee drinking on clinical markers of diabetes and metabolic syndrome in Zucker rats. Diabetic Zucker rats with metabolic syndrome and control Zucker rats were used for in vivo tests. The animals received daily doses of coffee drink by gavage for 30 days. After the treatment, the levels of glucose, triglycerides, total cholesterol and fractions, creatinine, uric acid, activity of aspartate aminotransferase and alanine aminotransferase were evaluated. Urea and creatinine levels were also analyzed in urine. By collaborating in the modulation of the metabolic syndrome and diabetes mellitus type 2, coffee drink helped in reducing serum glucose, total cholesterol and triglycerides. The results demonstrate that treatment with roasted coffee drink, because of its hypoglycemic and hypolipidemic effect, is efficient in the protection of animals with metabolic syndrome and diabetes mellitus type 2.

Compostos bioativos e atividade antioxidante do café (Coffea arabica L. ) / Coffee (Coffea arabica L. ) bioactive compounds and antioxidant activity

Conduziu-se este trabalho, com a proposta de avaliar o potencial antioxidante de dois padrões da bebida do café (rio e mole), verdes e torrados, utilizando modelos in vitro. Foram determinados o teor de fenólicos totais, ácido clorogênico (ácido 5-cafeoilquínico) e cafeína das bebidas. A avaliação in vitro do potencial antioxidante foi investigada pelos métodos de captação do radical DPPH e pelo poder redutor de metais. Os dois padrões de bebida do café analisados não apresentaram diferenças quanto aos parâmetros cor, ácido clorogênico e cafeína. Observou-se que houve redução nos valores de ácido clorogênico à medida que os grãos foram torrados. O café verde bebida rio apresentou maior teor de fenólicos totais que o café bebida mole. Nos grãos torrados não foi observada diferença. A bebida do café independente da qualidade sensorial apresentou alto poder redutor e importante atividade sequestrante de radicais livres. A atividade sequestrante de radicais livres foi significativamente superior nas amostras obtidas a partir dos grãos torrados, quando comparados aos extratos dos grãos verdes. A torração, porém, reduziu o poder redutor das bebidas do café. Os dados obtidos permitem sugerir que, independente da classificação sensorial da bebida, o café apresenta expressiva capacidade sequestrante de radicais livres e poder redutor de metais.

The present work intended to evaluate the antioxidant potential of two coffee sorts (soft and river), green and roasted, in vitro. Phenolic compounds content, chlorogenic acid (5-cafeoyolquinic) and caffeine of the beverages were evaluated. In vitro evaluation of the antioxidant potential was investigated by DPPH radical scavenging assay and by reducing the power of metals. Both sorts of coffee did not present statistical differences for color, chlorogenic acid and caffeine. After roasting, 5-cafeoyolquinic acid levels decreased. River coffee beverage presented greater content of phenolics than the soft coffee beverage. In the roasted coffees no significant difference was observed. All sorts of coffee beverages presented high reducing ability and important scavenging activity of free radicals. The scavenging activity was higher in the roasted samples. The roast process decreased the reducing ability of the coffee beverage. Results allow suggesting that independent of the sort, coffee presents expressive antioxidant activity and reducing ability.

Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração / Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees

O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da composição química dos grãos e do tempo e temperatura utilizados na execução do mesmo. Este processo promove a degradação, formação e volatilização de vários compostos. Comercialmente, existem cafés torrados e moídos em diferentes pontos de torração, os quais originam bebidas com diferentes propriedades sensoriais e nutricionais. Os compostos trigonelina, ácidos clorogênicos e cafeína interferem no sabor e aroma do café. A trigonelina e os ácidos clorogênicos vêm sendo estudados também quanto ao aspecto nutricional, uma vez que esses compostos possuem ação benéfica à saúde. Esses compostos são solúveis em água quente, portanto, estarão presentes na bebida em função da sua estabilidade no processo de torração. Conduziu-se este trabalho, com o objetivo de avaliar as concentrações dos compostos trigonelina, ácidos clorogênicos e cafeína em cafés da espécie Coffea arabica L. classificados como bebida mole, dura e rio submetidos a três pontos de torração: claro, médio e escuro. As torrações mais acentuadas promoveram uma maior degradação de trigonelina e ácido 5-cafeoilquínico, enquanto que a torração clara promoveu degradação apenas para o ácido clorogênico, não interferindo nas concentrações de trigonelina. A degradação da cafeína não ocorreu em nenhum ponto de torração.

The roasting process of coffee induces sensorial, chemical and physical alterations in the raw material. The type and intensity of the process depend mainly on the chemical composition of the grains and on the time and temperature used. This process promotes the degradation, formation and volatilisation of several compounds. There are roast and ground coffees submitted to different roasting conditions available in the market, which give origin to beverages with different sensorial and nutritional properties. The compounds trigonelline, chlorogenic acids and caffeine interfere with the flavor of the coffee. The trigonelline and the chlorogenic acids were studied considering their nutritional aspect as well, since these compounds and"or their degradation products have a beneficial action to our health. These compounds are soluble in hot water therefore they will be present in the beverage depending on their stability through the roasting process. The aim of this work was to asses the concentrations of trigonelline, chlorogenic acids and caffeine in coffees of the species Coffea arabica, classified as soft, hard, and rio which were submitted to three roasting degrees: light, medium, and dark. The most intense roasting process generated a greater degradation of trigonelline and 5-caffeoilquinic (5-CQA) while the light roasting caused degradation just of the chlorogenic acid, not interfering with the trigonelline concentrations. Caffeine was not degraded at any roasting degree.

Influência de safras agrícolas e tratamentos fungicidas no café cereja descascado e bóia / Influence of harvests and fungicide treatments on the parchment and floaters coffee

O manejo adequado de doenças foliares, como a ferrugem e a cercosporiose do cafeeiro, é fator primordial para a produção de bebidas de qualidade. Nesse sentido, torna-se de extrema importância o conhecimento dos procedimentos técnicos e de produtos fitossanitários, bem como o efeito exercido pelos mesmos na qualidade do café. Objetivou-se, com este trabalho, estudar a qualidade dos grãos de café cereja descascado e bóia procedentes de tratamentos fungicidas, em duas safras agrícolas. Foram conduzidos ensaios nos anos agrícolas 2002/03 e 2003/04. O delineamento utilizado foi o inteiramente casualizado com parcelas subdivididas, utilizando-se quatro repetições, em esquema fatorial 2 x 3 x 2, compreendendo duas safras, três tratamentos fungicidas (fungicida sistêmico, nome comercial Ópera®, fungicida de contato, nome comercial Cobox®, e testemunha não tratada com fungicidas) e dois tipos de processamento, cereja descascado e bóia. As avaliações da qualidade dos grãos foram realizadas por meio das análises químicas: acidez titulável, pH, lixiviação de potássio e condutividade elétrica. Os resultados indicaram que os tratamentos fungicidas afetaram apenas a lixiviação de potássio para o café bóia, no qual o Cobox® apresentou menor lixiviação comparado aos demais. Em ambos os processamentos estudados, o segundo ano de ensaio apresentou maior condutividade elétrica, e quando considerado o café bóia, maior lixiviação de potássio. O resultados apontam ainda que, no primeiro ano de ensaio o café cereja descascado apresentou efeito superior para a acidez titulável.

The appropriate management of leaf diseases, such as rust and cercospora of the coffee plant, has become extremely important to the production of good quality coffee. In this context, the knowledge of technical procedures and phytosanitary products become extremely important, as well as the effect caused by them in the coffee quality. The objective of this work was to verify the influence of different methods of controlling fungal diseases in coffee plant on the grain quality of parchment and floater coffee. Trials were carried out in 2002/2003 and 2003/2004. The experimental design was the randomized complete block design subdivided into plots, using four replications, in a 2 x 3 x 2 factorial structure, involving two harvests, three fungicide treatments (Ópera®systemic fungicide, Cobox® cupric fungicide, and non-treated control), and two kinds of processing, parchment and floaters. The evaluation of the quality of the grains was performed through chemical analyses: titrable acidity, pH, leaching of potassium, and electrical conductivity. The results showed that the fungicide treatments just affect the leaching of potassium in floater coffee, in which Cobox® presented superior effect. In both processing methods studied the second year presented better electrical conductivity and better leaching of potassium in floater coffee. In the first year the parchment coffee presented superior effect for the titrable acidity.

Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L. ) submetido a diferente períodos e temperaturas de secagem / Efficiency of fatty acidity test on the evaluation of the quality of arabic coffee (C. A) submitted to different dry periods and temperatures

Conduziu-se este trabalho, com o objetivo de avaliar o efeito de diferentes temperaturas e períodos de pré-secagem em terreiro na composição química e qualidade da bebida do café ½cereja descascada½. Foram usadas temperaturas na massa de 40°C, 50°C e 60°C com fluxo de ar de 20m³ m-1 m2. Após a secagem, foram retirados os defeitos visíveis das amostras de café. Para avaliação da qualidade, foram realizadas as seguintes análises: análise sensorial, açúcares totais, açúcares redutores e não redutores, condutividade elétrica, lixiviação de potássio e acidez graxa. Verificou-se que menores temperaturas de secagem e um maior período de pré-secagem contribuíram para obtenção de uma bebida de melhor qualidade. Os açúcares não redutores diminuíram com o aumento da temperatura e com o aumento da pré-secagem, enquanto que elevaram-se os valores de açúcares redutores. A condutividade elétrica, lixiviação de potássio e acidez graxa aumentaram significativamente com a elevação da temperatura e a lixiviação de potássio reduziu com o aumento do período de pré-secagem. O teste de acidez graxa mostrou-se sensível a temperatura de secagem.

This work had the aim of evaluating the effect of different temperatures and pre-drying periods on yard on the chemical composition and quality of the beverage of peeled cherry coffee. Temperatures of 40°C, 50°C and 60°C were used in the mass with air flow of 20m³m-1m². After drying, the visible defects of the coffee samples were removed. For evaluation of quality, the following analyses were performed: sensorial analyses, total sugars, reducing sugars and non- reducing sugars, electrical conductivity, potassium leaching and fatty acidity. One verified that lower drying temperature and greater pre-drying period had contributed for the attainment of a better quality drink. The increase of temperature and pre-drying periods decreased the non-reducing sugars content while the values of reducing sugars increased. The electrical conductivity, potassium leaching and fatty acidity increased significantly with the rise of temperature and potassium leaching reduced with increasing of the pre-drying period. The fatty acidity test showed to be sensible to the drying temperature.

Composição química de farinhas pré-cozidas por extrusão elaboradas com arroz e café torrado / Chemical composition of pre-cooked flours produced by extrusion of rice and roasted coffee blending

O Brasil é considerado o maior produtor de café do mundo. Entretanto, o maior volume de exportação desse produto é feito na forma de grãos verde (commodity), que proporciona a oportunidade aos países importadores de industrializar e comercializar o café na forma de outros produtos manufaturados de alto valor agregado. Este trabalho teve por objetivo relatar o estudo realizado sobre procedimento alternativo para a diversificação e agregação de valor ao produto café no Brasil. Por meio da extrusão termo plástica de mistura de farinha de arroz e pó de café em diferentes concentrações percentuais (15 e 20%) obteve-se a farinha pré-cozida. Nas misturas contendo 15 e 20% de pó de café, os teores de proteínas, carboidratos, fibra alimentar e valor calórico foram maiores do que da farinha de arroz pura. Foi observado um aumento de concentração da maioria dos aminoácidos contidos na mistura pré-cozida, o que pode contribuir no aumento dos teores de aminoácidos totais. Apesar do ligeiro incremento nos teores de lisina nas farinhas pré-cozidas, quando estes foram comparados com a proteína de referência citada pela FAO/WHO, os valores encontrados eram ainda limitantes para suprir as necessidades diárias requeridas pelas crianças nas idades de 2 a 5 anos e de 10 a 12 anos. Na farinha pré-cozida a treonina apresentou valor limitante apenas para crianças de 2 a 5 anos de idade.

Composição química de grãos crus de cultivares de Coffea arabica L. suscetíveis e resistentes à Hemileia vastatrix Berg et Br / Chemical composition of raw grains of cultivars the Coffea arabica L. susceptible and resistant to Hemileia vastatrix Berg et Br

Com este trabalho, buscou-se caracterizar a composição química e físico-química dos grãos crus de 16 cultivares de café Coffea arabica L., com o intuito de avaliar novos materiais desenvolvidos com resistência à ferrugem (Hemileia vastatrix Berg. et Br.) em comparação aos tradicionais. Desta forma, frutos provenientes do ensaio de melhoramento genético do MAPA/PROCAFÉ, localizado na Fazenda Experimental de Varginha em MG foram colhidos e transportados imediatamente para o Pólo de Tecnologia em Pós-Colheita do Café da UFLA, onde foram lavados, descascados e secados em terreiro de concreto. Após o beneficiamento, os grãos foram acondicionados em latas de alumínio e armazenados a 15°C. Os frutos avaliados correspondiam às cultivares 'Acaiá', 'Acauã', 'Bourbon Amarelo', 'Canário', 'Catuaí Amarelo', 'Catuaí Vermelho', 'Catucaí Amarelo', 'Catucaí Vermelho', 'Icatu Amarelo', 'Icatu Vermelho' 'Mundo Novo', 'Palma', 'Rubi', 'Sabiá 398', 'Siriema' e 'Topázio', do ano safra 2002. Os grãos crus foram moídos em moinho de bola com nitrogênio líquido. As análises realizadas foram: açúcares totais, redutores e não-redutores, extrato etéreo, polifenóis e cafeína. Diferenças foram consideradas significativas e as cultivares apresentaram variações para os teores de todos os compostos avaliados, indicando haver uma influência do genótipo sobre esses constituintes.

The aim of this article is characterizing the chemical and physical chemical composition of raw grains and analyzing new resistent material to rust (Hemilea vastatrix Berg. et Br.) compared to the traditional ones. The fruits were originated from breeding experiments from MAPA/PROCAFÉ, localized in the experimental farm of Varginha , Minas Gerais state. They were harvested and taken to the Postharvest Technology Center of Universidade Federal de Lavras, where they were washed, peeled and dried in a concrete ground. After cleaning, the grains were packed in aluminun box and stored at 15°C. The utilized fruits cultivars were: 'Acaiá', 'Acauã', 'Bourbon Amarelo', 'Canário', 'Catuaí Amarelo', 'Catuaí Vermelho', 'Catucaí Amarelo', 'Catucaí Vermelho', 'Icatu Amarelo', 'Icatu Vermelho', 'Mundo Novo', 'Palma', 'Rubi', 'Sabiá 398', 'Siriema' e 'Topázio', from 2002 harvest. The raw beans were tritured in a ball mills with liquid N2 . The accomplished analyses were: total sugars, reducers and non reducers, ethereal extract, polyphenols and caffeine. Differences were considered as significants and the cultivars showed variations related to tenors of all the evalued compositions, indicating to have influences of genotypo on these constituents.