FUZZY LOGIC AND CLUSTER ANALYSIS IN THE QUALITY OF THE BEVERAGE FROM CONILON COFFEE

Juliao Soares De Souza Lima,Samuel Assis Silva

doi:10.25186/cs.v13i4.1467

Abstract

The quality of coffee beverages has been under study due to the demand of the consumer market for both arabica and conilon coffee. The aim of this work was to study beverage quality from different clones by means of sensory analysis, in 13 clones of the variety Victoria INCAPER 8142 produced at average altitudes of 100.0 m and 528.0 m and with the cherry fruits processed by natural drying or depulping. Fuzzy classification was adopted for the global scores obtained in the sensory analysis, on a scale of 70.0 to 100.0 points, with the Euclidean distance from the cluster analysis being used to define the dissimilarity between the global fuzzified scores for the different clones at the two altitudes and for the two methods of processing the fruit. Clones C4 and C10, at the intermediate maturation stage, presented a mean global score (GS) of 85.0 points for the coffee produced at the altitude of 528.0 m and for the depulped fruit, corresponding to a degree of fuzzy pertinence (FI) of 0.50, and being classified as fine coffee. These same clones presented dissimilarities in the beverage produced by the depulped fruit, with better quality for the coffee at the higher altitude. The fuzzy classification taken together with the cluster analysis to interpret the mean global scores (GS) in the sensory analysis of the beverage for the different treatments under study identified variation in beverage quality

Highlights

Analysis of the beverage quality of conilon coffee has been the subject of research due to the demands of the domestic and international markets, resulting in value being added to the product based on sensory analysis
For the naturaldried fruits (d), clones C12e (FI = 0.33), C3i (FI = 0.33), C4i (FI = 0.40) and C5l (FI = 0.33) are grouped in the fine coffee class (FC) class. These results indicate to the producer that, a priori, the work of depulping the fruit is not viable when the aim is to improve beverage quality
The clones of conilon coffee (Vitoria) present different global scores for beverage depending on altitude and post-harvest fruit processing

Summary

Introduction

Analysis of the beverage quality of conilon coffee has been the subject of research due to the demands of the domestic and international markets, resulting in value being added to the product based on sensory analysis. Several studies have shown improvements in the sensory quality of the blends without compromising the quality desired by the consumer, as well as in the direct consumption of conilon coffee. Its quality is related to the criteria demanded or even imposed by the market, such as social and environmental criteria, and those of sustainability, origin, food security, and physical characteristics, in addition to the characteristics of the beverage (PALACIN et al, 2009). Sensory methods in evaluating food and beverage quality are based on responses to the stimuli that produce sensations, such as: intensity, extension, duration, quality, pleasure and dissatisfaction. While stimuli can be measured by physical and chemical methods, sensations are measured through psychological processes (LANZILLOTTI; LANZILLOTTI, 1999). Borjes, Cavalli and Proença (2010) affirmed that sensory quality of a food relates, at the same time, with the food and with the physiological, psychological and sociological of the appraiser

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Conclusion