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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
29/03/2016 |
Data da última atualização: |
01/04/2016 |
Autoria: |
FERRÃO, R. G.; SANTOS, J. A. C.; COSTA, A. de F. S. da.; GAMA, E. E. G. e |
Afiliação: |
Romário Gava Ferrão, EMCAPA; José Américo Conde Santos, EMCAPA; Adelaide de Fátima Santana da Costa, EMCAPA; Elto Eugênio Gomes e Gama, EMBRAPA/EMCAPA. |
Título: |
Ensaio de avaliação de cultivares de milho para o Espírito Santo. |
Ano de publicação: |
1988 |
Fonte/Imprenta: |
In: Relatório técnico anual : 1987. Vitória-ES : EMCAPA, p. 92-97, 1988. |
Idioma: |
Português |
Palavras-Chave: |
EMCAPA; Ensaio de avaliação de cultivares de milho; Ensaio de avaliação de cultivares de milho para o Espírito Santo; Estado do Espírito Santo; Relatório técnico anual 1987. |
Categoria do assunto: |
-- |
URL: |
http://biblioteca.incaper.es.gov.br/digital/bitstream/item/1756/1/BRT-relatoriotecnicoanual1987-Emcapa.pdf
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Marc: |
LEADER 00714nam a2200193 a 4500 001 1010385 005 2016-04-01 008 1988 bl uuuu t 00u1 u #d 100 1 $aFERRÃO, R. G. 245 $aEnsaio de avaliação de cultivares de milho para o Espírito Santo.$h[electronic resource] 260 $aIn: Relatório técnico anual : 1987. Vitória-ES : EMCAPA, p. 92-97$c1988 653 $aEMCAPA 653 $aEnsaio de avaliação de cultivares de milho 653 $aEnsaio de avaliação de cultivares de milho para o Espírito Santo 653 $aEstado do Espírito Santo 653 $aRelatório técnico anual 1987 700 1 $aSANTOS, J. A. C. 700 1 $aCOSTA, A. de F. S. da. 700 1 $aGAMA, E. E. G. e
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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: |
-- |
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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