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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method(Academia Brasileira de Ciências, 2023-06-16) Benedito, Luiza Z.; Lima, Clara Mariana G.; Pires, Fabiana C.; Amaral, Ana Elisa; Verruck, Silvani; Pereira, Rosemary G. F. A.Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence of previous information about quality on this perception using hedonic scale and Check All That Apply (CATA) sensory tests. The sensory tests were performed in two stages, one without and the other with quality related information of Mogiana coffee samples (Rio, Hard and Soft), and a traditional coffee sample. CATA attributes frequency of occurrence shows that samples discrimination could be done with specific attributes. For Soft coffee the attributes with more occurrence were sweet, caramel, brown sugar, and smooth. The Hard coffee sample was described by the attributes peanut, buttery, and chocolate. While for Rio coffee, the descriptive attributes most often mentioned were strong and burnt. The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by passing on information on quality attributes to consumers.Item Detection of adulterated coffee by fourier-transform infrared (FTIR) spectroscopy associated with sensory analysis(Universidade Federal de Lavras, 2022-06-09) Barrios-Rodriguez, Yeison Fernando; Devia-Rodriguez, Yenny; Gutierrez-Guzmán, NelsonBecause of its huge economic value, coffee has been the target of adulteration worldwide. Given the successful application of spectroscopic methods in detecting adulterants, this study aimed to employ attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) to detect adulterants in roasted coffee samples and compare the results with that of sensory analysis. In this study, twelve coffee samples were intentionally adulterated with varying concentrations, i.e., 10%, 30%, and 50%, of corn, beans, sawdust, and coffee husk. These adulterated samples were compared with one un-adulterated coffee sample and four roasted and ground commercially available coffee samples; spectral readings of caffeine and chlorogenic acid (CGA) standards were performed for reference. The sensory analysis was performed by 17 tasters who were trained by a Q-grader. The infrared (IR) spectra (FTIR) data were processed by multiplicative signal correction (MSC) and subjected to a principal component analysis (PCA), along with the results of the sensory analysis. The combination of sensory analysis and IR spectrum allowed to differentiate samples of adulterated coffee and unadulterated coffee by PCA, with an explanation of 79% variance. The results demonstrated that the wavenumbers associated with CGA and caffeine contribute significantly in distinguishing adulterated coffee samples.