Periódicos
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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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.Item Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2018-09) Mori, André Luiz Buzzo; Garcia, Aline de Oliveira; Ferrão, Maria Amélia Gava; Fonseca, Aymbiré Francisco Almeida da; Ferrão, Romário Gava; Benassi, Marta de ToledoThe objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong, body, astringency, and coffee aftertaste were the most relevant in the characterization of the beverages of the studied C. canephora cultivars. Acidity is the attribute with the greatest impact on the overall quality of C. canephora brew. The coffee brews of the clones of 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' are classified as of traditional quality, but near the superior category.