Periódicos
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
Navegar
2 resultados
Resultados da Pesquisa
Item Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated(Instituto de Tecnologia de Alimentos – ITAL, 2013) Ribeiro, Juliano Souza; Teófilo, Reinaldo Francisco; Salva, Terezinha de Jesus Garcia; Augusto, Fabio; Ferreira, Marcia Miguel CastroThe fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark) were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME) and analyzed by GC-FID and GC-MS. The chromatographic data matrices (fingerprints) obtained were explored by the principal component analysis (PCA) and partial least squares – discriminative analysis (PLS-DA). Initially the chromatographic profiles were aligned by the algorithm correlation optimized warping (COW). The PCA showed the discrimination of the decaffeinated coffees from the others with both the SPME fibres used. This separation probably occurred due to the loss of some volatile precursors during the decaffeination process, such as sucrose. For both the fibres tested, PDMS/DVB and CX / PDMS SPME, the PLS-DA models correctly classified 100% of the samples according to their roasting degree: (medium and dark), the main differences being the concentrations of some of the volatile compounds such as 2-methyl furan, 2-methylbutanal, 2,3-pentanedione, pyrazine, 2-carboxyaldehyde pyrrole, furfural and 2-furanmethanol.Item Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model(Editora UFLA, 2020) Domingues, Laricia Oliveira Cardoso; Garcia, Aline de Oliveira; Ferreira, Marcia Miguel Castro; Morgano, Marcelo AntônioBeverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned as it can induce a subjective bias, since the assessors may be influenced by psychological, physiological, and/or emotional factors. Therefore, the aim of this study was to develop multivariate models for predicting the overall quality of Gourmet, Superior, and Traditional coffees, based on the physical and physicochemical parameters. One hundred and eight ground roasted coffee samples were evaluated for particle size, degree of roasting, histological identification, moisture, ash, aqueous extract, soluble solids (Brix), pH, and sensory profiling. All categories presented fine grinding. No significant differences were observed in the moisture content and soluble solids (Brix) of Gourmet, Superior, Traditional, not recommended for supply coffee samples. The Traditional and not recommended for supply presented higher levels of aqueous extract, ash, and pH. Light degree of roast and higher acidity values were observed with the increase in coffee quality grades. The results of the physical and physicochemical parameters and the principal component analysis allowed the separation of coffees into only two classes: high-quality (Gourmet and Superior) and low-quality (Traditional and not recommended). Furthermore, the one-class classification (OCC) method showed good sensitivity and was able to satisfactorily distinguish the Gourmet coffee samples from the other samples, in this way, this model can be used to corroborate but not replace the sensory analysis.