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Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model

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dc.contributor.author Domingues, Laricia Oliveira Cardoso
dc.contributor.author Garcia, Aline de Oliveira
dc.contributor.author Ferreira, Marcia Miguel Castro
dc.contributor.author Morgano, Marcelo Antônio
dc.date.accessioned 2021-07-28T17:05:31Z
dc.date.available 2021-07-28T17:05:31Z
dc.date.issued 2020
dc.identifier.citation DOMINGUES, L. O. C. et al. Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model. Coffee Science, Lavras, v. 15, p. 1-11, 2020. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/cs.v15i.1654 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12756
dc.description.abstract Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned as it can induce a subjective bias, since the assessors may be influenced by psychological, physiological, and/or emotional factors. Therefore, the aim of this study was to develop multivariate models for predicting the overall quality of Gourmet, Superior, and Traditional coffees, based on the physical and physicochemical parameters. One hundred and eight ground roasted coffee samples were evaluated for particle size, degree of roasting, histological identification, moisture, ash, aqueous extract, soluble solids (Brix), pH, and sensory profiling. All categories presented fine grinding. No significant differences were observed in the moisture content and soluble solids (Brix) of Gourmet, Superior, Traditional, not recommended for supply coffee samples. The Traditional and not recommended for supply presented higher levels of aqueous extract, ash, and pH. Light degree of roast and higher acidity values were observed with the increase in coffee quality grades. The results of the physical and physicochemical parameters and the principal component analysis allowed the separation of coffees into only two classes: high-quality (Gourmet and Superior) and low-quality (Traditional and not recommended). Furthermore, the one-class classification (OCC) method showed good sensitivity and was able to satisfactorily distinguish the Gourmet coffee samples from the other samples, in this way, this model can be used to corroborate but not replace the sensory analysis. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.15;
dc.rights Open Access pt_BR
dc.subject Coffee quality pt_BR
dc.subject Sensory pt_BR
dc.subject Chemometrics pt_BR
dc.subject OCC pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model pt_BR
dc.type Artigo pt_BR

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