SBICafé
Biblioteca do Café

Navegação Coffee Science por assunto "Sensory analysis"

Navegação Coffee Science por assunto "Sensory analysis"

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  • Beverage quality of most cultivated Coffea canephora clones in the Western Amazon
    Dalazen, Janderson Rodrigues; Rocha, Rodrigo Barros; Pereira, Lucas Louzada; Alves, Enrique Anastácio; Espindula, Marcelo Curitiba; Souza, Carolina Augusto de (Editora UFLA, 2020)
    Most of the Western Amazon coffee production is made from growing unregistered clones, selected by the coffee growers themselves. The aim of this study is to evaluate the sensory profile and genetic diversity of the most ...
  • Physicochemical, microbiological, and sensory characterization of fermented coffee pulp beverages
    Cruz, Claudia Milena Amorocho; Cortés, Yenifer Muñoz (Editora UFLA, 2021)
    Coffee pulp is the first by-product generated from coffee processing, a contaminating residue due to its composition and production volume. So, this research presents the use of coffee pulp with honey and sugar cane juice ...
  • Quality of Coffea canephora beverage as a function of genotype, processing method and grain size
    Lima, Julião Soares de Souza; Silva, Samuel de Assis; Fonseca, Abel Souza da; Pajehu, Levi Fraga (Editora UFLA, 2020)
    After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the ...
  • Tasters’ performance in a coffee quality contest in Brazil
    Pinheiro, Aracy Camilla Tardin; Fabri Júnior, Marcos Antônio; Cruz, Cosme Damião; Rufino, José Luis dos Santos; Sakiyama, Ney Sussumu (Editora UFLA, 2021)
    The objective of this work was to evaluate the performance of coffee tasters in five annual editions of Minas Gerais Coffee Quality Contest. The repeat ability coefficients of the tasters’ scores for sensory attributes ...

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