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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
20/09/2017 |
Data da última atualização: |
28/09/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PEREIRA, L. L.; CARDOSO, W. S.; GUARÇONI, R. G.; FONSECA, A. F. A. da.; MOREIRA, T. R.; CATEN, C. S. T. |
Afiliação: |
Lucas Louzada Pereira; Wilton Soares Cardoso, IFES; Rogerio Carvalho Guarçoni, Incaper; Aymbiré Francisco Almeida da Fonseca, Incaper/Embrapa Café; Taís Rizzo Moreira; Carla Schwengber ten Caten. |
Título: |
The consistency in the sensory analysis of coffees using Q-graders. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
European Food Research and Technology, v. 243, Issue 9, p. 1545?1554, 2017. |
DOI: |
https://doi.org/10.1007/s00217-017-2863-9 |
Idioma: |
Português |
Conteúdo: |
The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as ?Cupping Test? and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson?s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation. |
Thesaurus NAL: |
Arabica coffee; Descriptive analysis; Sensory analysis; Statistics, Q-Graders. |
Categoria do assunto: |
-- |
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/2755/1/BRT-theconsistencyinthesensory-guarconi.pdf
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Marc: |
LEADER 02048naa a2200241 a 4500 001 1016031 005 2017-09-28 008 2017 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s00217-017-2863-9$2DOI 100 1 $aPEREIRA, L. L. 245 $aThe consistency in the sensory analysis of coffees using Q-graders.$h[electronic resource] 260 $c2017 520 $aThe process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as ?Cupping Test? and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson?s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation. 650 $aArabica coffee 650 $aDescriptive analysis 650 $aSensory analysis 650 $aStatistics, Q-Graders 700 1 $aCARDOSO, W. S. 700 1 $aGUARÇONI, R. G. 700 1 $aFONSECA, A. F. A. da. 700 1 $aMOREIRA, T. R. 700 1 $aCATEN, C. S. T. 773 $tEuropean Food Research and Technology$gv. 243, Issue 9, p. 1545?1554, 2017.
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Biblioteca Rui Tendinha (BRT) |
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| Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
03/11/2016 |
Data da última atualização: |
03/11/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
- - - |
Autoria: |
VALE, F. X. R. do; ZAMBOLIM, L.; COSTA, H. |
Afiliação: |
Francisco Xavier Ribeiro do Vale, UFV; Laercio Zambolim, UFV; Helcio Costa, EMCAPA. |
Título: |
Doenças causadas por fungos em batata. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
INFORME AGROPECUÁRIO, Belo Horizonte v.18, n.184, p.28-35, 44, 1996. |
Idioma: |
Português |
Conteúdo: |
Sarna pulverulenta, Requeima, Mancha de alternaria ou pinta preta, Mercha de verticilium, Rizoctoniose. |
Palavras-Chave: |
Alternaria solani; Batata; Control; Controle; Disease; Doenca; Doencas; Fungo; Fungos; Fungus; Mancha; Murcha de verticilium; Phytophthora infestans; Potato; Requeima; Rhizoctonia solani; Rizoctoniose; Sarna puverulenta; Solanum tuberosum; sp; Spongospora subterranea f; subterranea; Verticillium albo-atrum. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01172naa a2200421 a 4500 001 1012980 005 2016-11-03 008 1996 bl uuuu u00u1 u #d 100 1 $aVALE, F. X. R. do 245 $aDoenças causadas por fungos em batata.$h[electronic resource] 260 $c1996 520 $aSarna pulverulenta, Requeima, Mancha de alternaria ou pinta preta, Mercha de verticilium, Rizoctoniose. 653 $aAlternaria solani 653 $aBatata 653 $aControl 653 $aControle 653 $aDisease 653 $aDoenca 653 $aDoencas 653 $aFungo 653 $aFungos 653 $aFungus 653 $aMancha 653 $aMurcha de verticilium 653 $aPhytophthora infestans 653 $aPotato 653 $aRequeima 653 $aRhizoctonia solani 653 $aRizoctoniose 653 $aSarna puverulenta 653 $aSolanum tuberosum 653 $asp 653 $aSpongospora subterranea f 653 $asubterranea 653 $aVerticillium albo-atrum 700 1 $aZAMBOLIM, L. 700 1 $aCOSTA, H. 773 $tINFORME AGROPECUÁRIO, Belo Horizonte$gv.18, n.184, p.28-35, 44, 1996.
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