Desenvolvimento e validação do perfil sensorial para bebida de café brasileiro
Arquivos
Data
2000
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Resumo
Foi detectada a necessidade de se estudar mais profundamente os atributos sensoriais do café consumido no mercado brasileiro através de sua bebida, utilizando método de avaliação sensorial atual e adequado, e com isto desenvolver o perfil sensorial dos atributos de aroma e sabor da bebida de café consumida no mercado brasileiro, devidamente validado.
It was observed the necessity to study the sensory attributes of coffee beverage consumed in Brazilian market more deeply than it is conducted at present. In this way, it was used the latest and the most suitable sensory evaluation method. Therefore, it was possible to develop a sensory profile that established the aroma and flavour attributes for the coffee beverage consumed in Brazil. This developped profile was properly validated.
It was observed the necessity to study the sensory attributes of coffee beverage consumed in Brazilian market more deeply than it is conducted at present. In this way, it was used the latest and the most suitable sensory evaluation method. Therefore, it was possible to develop a sensory profile that established the aroma and flavour attributes for the coffee beverage consumed in Brazil. This developped profile was properly validated.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (1.: 2000 : Poços de Caldas, MG). Resumos expandidos. Brasília, D.F. : Embrapa Café; Belo Horizonte : Minasplan, 2000. 2v. (1490p.) : il.
Palavras-chave
Café Bebida Perfil sensorial Qualidade
Citação
Della Modesta, R.C.; Gonçalves, E.B.; Mattos, P.B. de; Ferreira, J.C.S. Desenvolvimento e validação do perfil sensorial para bebida de café brasileiro. In: Simpósio de Pesquisa dos Cafés do Brasil (1.: 2000 : Poços de Caldas, MG). Resumos expandidos. Brasília, D.F. : Embrapa Café; Belo Horizonte : Minasplan, 2000. 2v. (1490p.), p. 716-719.