Foi detectada a necessidade de se estudar mais profundamente os atributos sensoriais do café consumido no mercado brasileiro através de sua bebida, utilizando método de avaliação sensorial atual e adequado, e com isto desenvolver o perfil sensorial dos atributos de aroma e sabor da bebida de café consumida no mercado brasileiro, devidamente validado.
It was observed the necessity to study the sensory attributes of coffee beverage consumed in Brazilian market more deeply than it is conducted at present. In this way, it was used the latest and the most suitable sensory evaluation method. Therefore, it was possible to develop a sensory profile that established the aroma and flavour attributes for the coffee beverage consumed in Brazil. This developped profile was properly validated.
