| |
|
|
| Registros recuperados : 17 | |
| 1. |  | BARBOSA, C. A.; TEIXEIRA, C. P.; BERTOLUCCI, F. de.; MORAES, H. N. de.; SOUZA, I. A. de.; LISBÃO JÚNIOR, L.; GALVÊAS, P. A. O.; FONSECA, S. da. Florestais. In: PREZOTTI, L. C.; GOMES, J. A.; DADALTO, G. G.; OLIVEIRA, J. A. (Ed.). Manual de recomendação de calagem e adubação para o Estado do Espírito Santo : 5ª aproximação. Vitória, ES : SEEA; Incaper; CEDAGRO, 2007 . p. 275-293| Biblioteca(s): Biblioteca Rui Tendinha. |
|   |
| 4. | | SARAIVA, J. S. T.; SILVEIRA, J. S. M.; DADALTO, G. G.; PREZOTTI, L. C.; BARBOSA, C. A. Escolha, preparo da área de plantio. In: COSTA, E. B. da; SILVA, A. E. S. da; ANDRADE NETO, A. P. M. de; DAHER, F. de A. (Coord.). Manual técnico para a cultura do café no estado do Espírito Santo. Vitória, ES : Secretaria de Estado da Agricultura, p. 29-41, 1995.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 5. | | DADALTO, G. G.; BARBOSA, C. A.; COSTA, E. B. da. Coeficientes técnicos para o custeio de produtos agrícolas no estado do Espírito Santo : 1° aproximação. Cariacica-ES : SEAG-ES, 1995. 32p. Colaboração de: MARTINS, D. dos S.; VIVAS, A. B.; SILVA, A. E. S. da; CARDOSO, V.; MASO, L. J.; CEOTTO, O. LOSS, W. R.| Biblioteca(s): Biblioteca Rui Tendinha; São Gabriel da Palha. |
|  |
| 6. | | DADALTO, G. G.; BARBOSA, C. A. Macrozoneamento agroecológico. In: COSTA, E. B. da; SILVA, A. E. S. da; ANDRADE NETO, A. P. M. de; DAHER, F. de A. (Coord.). Manual técnico para a cultura do café no estado do Espírito Santo. Vitória, ES : Secretaria de Estado da Agricultura, p. , 1995.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| 10. | | NARDOTO, J. I. O.; LOSS, W. R.; VIVAS, A. B.; BARBOSA, C. A.; COSTA, E. B. da.; DADALTO, G. G.; MENDONÇA. K. F. de; FURTADO, M. J.; CARDOSO, V. PRODAC programa de desenvolvimento da agricultura capixaba : subprograma de recuperação e conservação de recursos naturais. Vitória, ES : SEAG, 1992. 80p. Consulta prévia CONFIEX.| Biblioteca(s): Biblioteca Rui Tendinha. |
| |
| Registros recuperados : 17 | |
|
|
|
|
Registro Completo |
|
Biblioteca(s): |
Biblioteca Rui Tendinha. |
|
Data corrente: |
04/02/2019 |
|
Data da última atualização: |
04/02/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
- - - |
|
Autoria: |
PEREIRA, L. L.; GUARÇONI, R. G.; MOREIRA, T. R.; SOUSA, L. H. B. P. de.; CARDOSO, W. S.; MORELI, A. P.; SILVA, S. F. da.; SCHWENGBER TEN CATEN, C. |
|
Afiliação: |
Lucas Louzada Pereira, UFRGS; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Luiz Henrique Bozzi Pimenta de Sousa, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Samuel Ferreira da Silva, UFES; Carla Schwengber ten Caten, UFGRS. |
|
Título: |
Very beyond subjectivity : the limit of accuracy of Q-Graders. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Texture Stud. 2019 Jan 24. |
|
DOI: |
10.1111/jtxs.12390 |
|
Idioma: |
Português |
|
Notas: |
Manuscript. |
|
Conteúdo: |
When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved. MenosWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what woul... Mostrar Tudo |
|
Thesaurus NAL: |
Accuracy; Foods and Coffea arabica; Q-Graders; SCA protocol; Sensory Aspects. |
|
Categoria do assunto: |
-- |
|
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3390/1/Pereira-et-al-2019-Journal-of-Texture-Studies.pdf
|
|
Marc: |
LEADER 02417naa a2200289 a 4500
001 1021072
005 2019-02-04
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1111/jtxs.12390$2DOI
100 1 $aPEREIRA, L. L.
245 $aVery beyond subjectivity$bthe limit of accuracy of Q-Graders.$h[electronic resource]
260 $c2019
500 $aManuscript.
520 $aWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved.
650 $aAccuracy
650 $aFoods and Coffea arabica
650 $aQ-Graders
650 $aSCA protocol
650 $aSensory Aspects
700 1 $aGUARÇONI, R. G.
700 1 $aMOREIRA, T. R.
700 1 $aSOUSA, L. H. B. P. de.
700 1 $aCARDOSO, W. S.
700 1 $aMORELI, A. P.
700 1 $aSILVA, S. F. da.
700 1 $aSCHWENGBER TEN CATEN, C.
773 $tTexture Stud. 2019 Jan 24.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Biblioteca Rui Tendinha (BRT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
