02356naa a2200385 a 450000100080000000500110000800800410001910000180006024501200007826000090019852012870020765000110149465000320150565000150153765000220155265000110157465000100158565000200159565000240161565000160163965000170165570000180167270000210169070000210171170000210173270000260175370000210177970000210180070000230182170000200184470000260186470000180189070000190190877300430192710245062022-11-24       2022    bl uuuu     u00u1 u    #d1 aDEBONA, D. G.  aHeat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans.h[electronic resource]  c2022  aRoasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster.  aCoffea  aCoffea arabica var. arabica  aConvection  aThermal radiation  aBebida  aCafé  aCoffea Arábica  aRadiação Térmica  aTemperatura  aTorrefação1 aLOUVEM, R. F.1 aLUZ, J. M. R. da1 aNARIYOSHI, Y. N.1 aCASTRO, E. V. de1 aOLIVEIRA, E. C. da S.1 aGUARÇONI, R. G.1 aCASTRO, M. G. de1 aOLIVEIRA, G. F. de1 aPARTELLI, F. L.1 aSILVA, M. de C. S. da1 aBELLON, A. P.1 aPEREIRA, L. L.  tAgronomygv. 12, n. 11, p. 1-13, 2022.