Navegação Coffee Science_v.16, 2021 por assunto "Specialty coffee"

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Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar Polonini (Editora UFLA, 2021)

In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed 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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