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Registros recuperados : 3 | |
2. | ![Imagem marcado/desmarcado](/web/img/desmarcado.png) | PEREIRA, L. L.; CARDOSO,W. S.; GUARÇONI, R. G.; MOREIRA,T. R.; CASTRO, M. G. de; PINHEIRO, P. F.; FERRÃO, M. A. G.; FONSECA, A. F. A. da.; TEN CATEN, C. S. A complexidade de consenso entre análise sensorial, física, e-química na qualidade do café. Revista Ifes Ciência, v.4, n.2, 2018.Biblioteca(s): Biblioteca Rui Tendinha. |
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3. | ![Imagem marcado/desmarcado](/web/img/desmarcado.png) | DEBONA, D. G.; LOUVEM, R. F.; LUZ, J. M. R. da; NARIYOSHI, Y. N.; CASTRO, E. V. de; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, M. G. de; OLIVEIRA, G. F. de; PARTELLI, F. L.; SILVA, M. de C. S. da; BELLON, A. P.; PEREIRA, L. L. Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. Agronomy, v. 12, n. 11, p. 1-13, 2022.Biblioteca(s): Biblioteca Rui Tendinha. |
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Registros recuperados : 3 | |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
20/08/2020 |
Data da última atualização: |
20/08/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, E. V. R. de; CASTRO, M. G. de; PEREIRA, L. L. |
Afiliação: |
Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Eustáquio Vinicius Ribeiro de Castro, UFES; Marina Gomes de Castro, IFES Venda Nova do Imigrante; Lucas Louzada Pereira, IFES Venda Nova do Imigrante. |
Título: |
Chemical and sensory perception of robusta coffees under wet processing. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Coffee Science, v. 15, p. e151672, agosto de 2020. |
Idioma: |
Português |
Conteúdo: |
The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentation with starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and four wet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region (FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ?acidity?. The mean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee. |
Thesagro: |
Acidez; Análise; Café; Café Robusta; Coffea Canephora; Fermentação. |
Thesaurus NAL: |
Acidity; Chemometrics; Fermentation; Fourier transform infrared spectroscopy. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4066/1/chemical-carvalho.pdf
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Marc: |
LEADER 02304naa a2200289 a 4500 001 1022265 005 2020-08-20 008 2020 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, E. C. da S. 245 $aChemical and sensory perception of robusta coffees under wet processing.$h[electronic resource] 260 $c2020 520 $aThe quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentation with starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and four wet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region (FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute ?acidity?. The mean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee. 650 $aAcidity 650 $aChemometrics 650 $aFermentation 650 $aFourier transform infrared spectroscopy 650 $aAcidez 650 $aAnálise 650 $aCafé 650 $aCafé Robusta 650 $aCoffea Canephora 650 $aFermentação 700 1 $aGUARÇONI, R. G. 700 1 $aCASTRO, E. V. R. de 700 1 $aCASTRO, M. G. de 700 1 $aPEREIRA, L. L. 773 $tCoffee Science$gv. 15, p. e151672, agosto de 2020.
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