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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
20/09/2017 |
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Data da última atualização: |
28/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEREIRA, L. L.; CARDOSO, W. S.; GUARÇONI, R. G.; FONSECA, A. F. A. da.; MOREIRA, T. R.; CATEN, C. S. T. |
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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. |
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Título: |
The consistency in the sensory analysis of coffees using Q-graders. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
European Food Research and Technology, v. 243, Issue 9, p. 1545?1554, 2017. |
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DOI: |
https://doi.org/10.1007/s00217-017-2863-9 |
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Idioma: |
Português |
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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. |
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Thesaurus NAL: |
Arabica coffee; Descriptive analysis; Sensory analysis; Statistics, Q-Graders. |
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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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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Origem |
Tipo/Formato |
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Cutter |
Registro |
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Fechar
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
16/03/2016 |
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Data da última atualização: |
18/03/2016 |
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Tipo da produção científica: |
Publicação em Anais de Congresso |
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Autoria: |
COSTA, A. F. da.; PEREIRA, M. G.; VIANA, A. P.; DIAS, V. M.; TARDIN, F. D.; OLIVEIRA, A. R. de.; RODRIGUES, R. |
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Afiliação: |
Andrea Ferreira da Costa, Incaper; Flávio Dessaune Tardin, Incaper; Anderson Ramos de Oliveira, Incaper. |
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Título: |
Avaliação de diferentes cultivares de videira ao míldio no Norte Fluminense. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
In: SEMINÁRIO BRASILEIRO DE PRODUÇÃO INTEGRADA DE FRUTAS, 8., 2006, Vitória. Anais... Vitória: INCAPER, p. 140, 2006. |
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Idioma: |
Português |
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Palavras-Chave: |
Cultivares; Míldio; Norte fluminense; Videira. |
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Categoria do assunto: |
-- |
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URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/1098/1/BRT-anaisdo8seminariobrasileirodepif-Incaper.pdf
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Marc: |
LEADER 00704nam a2200217 a 4500
001 1010233
005 2016-03-18
008 2006 bl uuuu u01u1 u #d
100 1 $aCOSTA, A. F. da.
245 $aAvaliação de diferentes cultivares de videira ao míldio no Norte Fluminense.$h[electronic resource]
260 $aIn: SEMINÁRIO BRASILEIRO DE PRODUÇÃO INTEGRADA DE FRUTAS, 8., 2006, Vitória. Anais... Vitória: INCAPER, p. 140$c2006
653 $aCultivares
653 $aMíldio
653 $aNorte fluminense
653 $aVideira
700 1 $aPEREIRA, M. G.
700 1 $aVIANA, A. P.
700 1 $aDIAS, V. M.
700 1 $aTARDIN, F. D.
700 1 $aOLIVEIRA, A. R. de.
700 1 $aRODRIGUES, R.
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Biblioteca Rui Tendinha (BRT) |
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