Biblioteca do Café
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Item Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-22) Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane FreitasThis study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer's expectations can be influenced by information, which in turn can modify their sensory perception.Item Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee(Universidade Federal Rural de Pernambuco, 2019) Rocha, Richardson Sales; Simão, João Batista Pavesi; Peluzio, João Batista Esteves; Ferrari, Jeferson Luiz; Gravina, Geraldo de AmaralIn Caparaó region, Brazil, in areas above 1000 m high, a second flowering (called late or from March) is common to take place, causing changes in the crop management for those intending to produce specialty coffees. The objective of this study was to evaluate physical and sensory aspects of arabica coffee from the Caparaó region, produced in traditional and late plantations in the same fields, using two fertilization regimes, one recommended by specific literature and another with the addition of extra fertilizers (33%), respecting the proportions amid them. The employed factorial analysis allowed identifying the interaction between the two levels of nutrition and the two harvests, for the analyzed attributes. The extra addition of fertilizers provided a reduction in the mean score of the fragrance/aroma and overall sensory attributes in the traditional harvest; and in the late harvest, it alone was responsible for raising the scores of the following sensory attributes: flavor, aftertaste, acidity, balance and total. The added extra amount of fertilizer, unassisted, altered the coffee physical aspects, reducing their defects/imperfections.Item Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021) Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane FreitasThis study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer’s expectations can be influenced by information, which in turn can modify their sensory perception.Item CRESCIMENTO INICIAL DO CAFEEIRO CONILON FORMADO EM DOIS RECIPIENTES E DIFERENTES NÍVEIS DE SOMBREAMENTO, CONDUZIDO SEM IRRIGAÇÃO E IRRIGADO(2011) Dardengo, Maria Christina Junger Delôgo; Sousa, Elias Fernandes de; Reis, Edvaldo Fialho dos; Simão, João Batista Pavesi; Azevedo, José Maria Gonçalves de; Embrapa - CaféCom objetivo de avaliar o crescimento inicial de plantas do cafeeiro conilon formadas em dois recipientes e diferentes níveis de sombreamento, conduzidas sem irrigação e irrigadas, foram instalados dois experimentos no setor de cafeicultura do IFES, Campus de Alegre, Alegre-ES, no período de abril de 2008 a abril de 2009. O delineamento experimental adotado foi em blocos casualizado, distribuído em esquema de parcelas subsubdivididas 2 x 4 x 7, utilizando-se três repetições para o sistema irrigado e não irrigado. Os recipientes usados foram sacolas de polietileno com aproximadamente 800 mL e tubetes de polietileno com capacidade de 120 mL. Os níveis de sombreamento usados foram 0% (Pleno Sol), 30%, 50% e 75%. As avaliações de crescimento foram realizadas a cada 60 dias e em sete épocas. O diâmetro da base do caule não foi influenciado pelo nível de sombreamento e sim a altura. O crescimento de plantas formadas em sacolas superou as de tubetes. Houve semelhança nas respostas das plantas irrigadas e não irrigadas com relação às variáveis climáticas de temperatura e precipitação. O período de crescimento vegetativo ativo coincidiu com temperaturas médias entre 21,2 e 26 0C e período de maior precipitação. Abaixo de 16,80C e acima de 29,30C o crescimento dos ramos diminuiu. O crescimento inicial do cafeeiro conilon irrigado foi superior ao conduzido sem irrigação.Item AVALIAÇÃO DE SUBSTRATOS E NÍVEIS DE SOMBREAMENTO NA FORMAÇÃO DE MUDAS DO CAFEEIRO ARÁBICA EM SACOLAS E TUBETES(2009) Dardengo, Maria Christina Junger Delôgo; Azevedo, José Maria Gonçalves de; Reis, Edvaldo Fialho dos; Simão, João Batista Pavesi; Nery, Duilho Dalvi; Barboza, Rodolfo Brachini; Monteiro, Valdeberto de Castro; Embrapa - CaféCom objetivo de comparar o crescimento de mudas do cafeeiro arábica produzidas a pleno sol e sombreadas, utilizando-se diferentes recipientes e substratos, foi conduzido um experimento no período de maio a dezembro de 2008, no viveiro de produção de mudas do Campus de Alegre, Alegre-ES. O delineamento experimental adotado foi inteiramente casualizado, distribuído em esquema fatorial 5 x 2 x 2, com 2 repetições, sendo cada parcela constituída por sete plantas, totalizando-se 40 parcelas experimentais. Os fatores foram: dois tipos de recipientes (sacolas de polietileno e tubetes com capacidade de 120 mL), cinco tipos de substratos (S 1 - 70% de terra peneirada de subsolo + 30% de esterco de curral + químicos: calcário dolomítico, SS, KCl; S 2 - 70% de terra peneirada de subsolo + 30% de esterco de curral + químicos: calcário marinho, SS, KCl; S 3 - 70% de terra peneirada de subsolo + 30% de lodo de esgoto + químicos: calcário dolomítico, SS, KCl; S 4 - 70% de terra peneirada de subsolo + 30% de esterco de curral + químicos: Fosmag, SA, KCl, FTE-BR 12; S 5 - 75% de palha de café triturada + 25% de esterco de curral) e dois níveis de sombreamento (pleno sol e 50%). As mudas foram avaliadas seis meses após a semeadura, quando apresentavam o quarto par de folhas definitivas. Observou-se que o crescimento das plantas foi influenciado pelos diferentes substratos, níveis de sombreamento e recipientes. O maior crescimento em altura (13,71 cm), diâmetro do caule (2,86 mm) e matéria seca total (2,01 g) foi obtido em sacolas preenchidas com S 3 no nível de sombreamento de 50%.