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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
29/11/2016 |
Data da última atualização: |
29/11/2016 |
Tipo da produção científica: |
Publicação em Anais de Congresso |
Autoria: |
GODINHO, T. de O.; SILVA, N. B. da.; MOREIRA, S. O. |
Afiliação: |
Tiago de Oliveira Godinho, Incaper; Nathan Bruno da Silva, UFES; Sarah Ola Moreira, Incaper. |
Título: |
Crescimento de espécies florestais da Mata Atlântica produtoras de produtos florestais madeireiros e PFNM. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
REVISTA UNIVAP, São José dos Campos, v. 22, n. 40, p. 46, 2016. Número especial da Revista UNIVAP Online, com o resumo de todos os artigos os melhores artigos de cada área do XX Encontro de Iniciação Científica, XVI Encontro de Pós-Graduação, X INIC Jr da UNIVAP, VI INID. |
Idioma: |
Português |
Palavras-Chave: |
Manejo florestal; Restauração florestal; Sistemas agroflorestais. |
Categoria do assunto: |
-- |
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/2490/1/BRT-crescimentodeespeciesflorestaisdamataatlantica-godinho.pdf
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Marc: |
LEADER 00786nam a2200157 a 4500 001 1013421 005 2016-11-29 008 2016 bl uuuu u01u1 u #d 100 1 $aGODINHO, T. de O. 245 $aCrescimento de espécies florestais da Mata Atlântica produtoras de produtos florestais madeireiros e PFNM.$h[electronic resource] 260 $aREVISTA UNIVAP, São José dos Campos, v. 22, n. 40, p. 46, 2016. Número especial da Revista UNIVAP Online, com o resumo de todos os artigos os melhores artigos de cada área do XX Encontro de Iniciação Científica, XVI Encontro de Pós-Graduação, X INIC Jr da UNIVAP, VI INID.$c2016 653 $aManejo florestal 653 $aRestauração florestal 653 $aSistemas agroflorestais 700 1 $aSILVA, N. B. da. 700 1 $aMOREIRA, S. O.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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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 |
Circulação/Nível: |
A - 2 |
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: |
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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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