Abstract
Industry of roasted and ground coffee uses Coffea arabicaL. (arabica) and Coffeacane-phora (robusta), main coffee species, to form blends consumed worldwide. In addition to blends composition, industries also vary the roast degree to attend the consumer market. Being that stated, this work aimed to evaluate the influence of roasting degree and blends composition, usingsensorial analysis, over the product acceptability. Arabica and robusta coffee were dehulled, classified, and roasted at Agtrons numbers SCAA#65 (medium-light) e SCAA#45 (moderately dark). Afterward, the authors made a preliminary test to select the blends for conventional consumers as a function of robusta coffee percentage. After the selection and determination of adequate proportion (0, 30, and 60 % m/m) of robusta coffee,the researchers invited 49 consumers to perform the tests. The researchers used preliminary tests to indicate that 29 out of the 49 consumers are capableto complete the tests. They performed the sensorial analysis of the blends, signaling grades from 1 to 9 to flavor, aroma, and appearance. Blend composition presented a higher impact over the coffee acceptability than the roast degree, in which coffee with 0% of robusta coffee, independently of the roast degree, followed by sample with 30% of robusta coffee roasted at medium light, presented the highest grades.
Highlights
Brazil is the foremost producer and exporter of coffee in the world, with 3.06 million tons of harvested coffee and a total of 2.00 million tons of exported coffee in 2017 [1]
Blend composition presented a higher impact over the coffee acceptability than the roast degree, in which coffee with 0% of robusta coffee, independently of the roast degree, followed by sample with 30% of robusta coffee roasted at medium light, presented the highest grades
Coffee belongs to the Coffea genus and possesses two species of greater importance for world commerce, Coffea arabica L. and Coffeacanephora, known as arabica and robusta coffee, respectively
Summary
Brazil is the foremost producer and exporter of coffee in the world, with 3.06 million tons of harvested coffee and a total of 2.00 million tons of exported coffee in 2017 [1]. Brazil is the second consumer of coffee in the world, being 6.4 kg of green coffee or 5.1 kg of roasted coffee per person per year [2]. Arabica coffee represents 76.2% of Brazilian production, with 2.05 million tons in 2017, while robusta coffee represents 643.200 tons [3]. Gerais is the leading producer and provides over 50% of the Brazilian production, mainly with arabica coffee. State of Espírito Santo is the second producer, which cultivates mainly the robusta coffee, with a production estimate of 55.2% of this specie [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
