Abstract
<p>The objective in this study was to evaluate the spatial and temporal variability of the beverage quality by applying the fuzzy classification in the final global sensory analysis, for Coffea canephora Pierre ex A. Froehner, in two consecutive harvests. The studied variables were: fragrance (aroma), flavor, bitterness (sweetness), set, balance, cleaning, aftertaste, mouth feel, uniformity, salinity (acidity) and drink (global note). To the average overall scores of the drinks obtained on the cup-tasting at 80.0 points of a sampling, the mesh has applied the function of association of the fuzzy classification linear model to determine the degree of pertinence. The data were analyzed by the descriptive statistics and then by geostatistics to verify the existence and quantify the degree of spatial dependence of the variables. In the interval classified as “very good coffee” is found in the global average grade, in the two harvests. The methodology fuzzy applied in the global beverage note of the coffee conilon seminal made it possible to determine their spatial variability in the same distribution pattern in the two harvests, close ranges, and adjustments to the spherical model, which was confirmed by the spatial correlation of 61.6% among the fuzzy maps for the global score</p>
Highlights
Demand for the market in consuming better quality coffee is driving farmers to improve production processes in order to achieve higher results on the final global drink score in the hedonic scale.The conilon coffee
It should be noted that the low values of Ck and Cs show a small variation in the distribution of the variables in relation to the normal distribution, confirming the normality of all variables under study
The success in the use of fuzzy logic corroborates the results presented by Lanzillotti and Lanzillotti (1999) who studied the application of fuzzy logic in decision making in the sensorial analysis as an alternative to evaluate food and food preparations
Summary
Demand for the market in consuming better quality coffee is driving farmers to improve production processes in order to achieve higher results on the final global drink score in the hedonic scale.The conilon coffee Froehner) has sensorial characteristics in the quality of the drink, which normally present neutrality as to the sweetness, acidity and aroma of roasted cereals, being distinguished by the body more pronounced than the Arabica coffee (RIBEIRO et al 2014). Schmidt and Miglioranza (2010) state that sensory analysis is an indispensable tool for the food industry and has different methods (discriminative, descriptive and effective) used by accredited tasters. For Schiano, Harwood, and Drake (2017) the evaluation of the sensorial characteristics of food products is the best method to characterize its quality. For these authors, the sensorial quality is an evaluation that consists of a series of tests or tooling applied in the definition of procedures in the definition of the quality of the product.
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