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Descriptive sensory tests for evaluating Coffea arabica: A systematic review

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dc.contributor.author Nascimento, Manuella Oliveira
dc.contributor.author Ombredane, Alicia Simalie
dc.contributor.author Oliveira, Livia de Lacerda de
dc.date.accessioned 2024-10-07T21:54:21Z
dc.date.available 2024-10-07T21:54:21Z
dc.date.issued 2024-04-20
dc.identifier.citation NASCIMENTO, M. O.; OMBREDANE, A. S.; DE OLIVEIRA, L. de L. Descriptive sensory tests for evaluating Coffea arabica: A systematic review. Coffee Science, Lavras, v. 19, p. e192204, 2024. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2204. Acesso em: 2 oct. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri ttps://doi.org/10.25186/.v19i.2204 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14657
dc.description.abstract Coffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 19, p. e192204, 2024;
dc.rights Open access pt_BR
dc.subject Coffea arabica pt_BR
dc.subject coffee pt_BR
dc.subject sensory descriptive analyses pt_BR
dc.subject systematic review pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Descriptive sensory tests for evaluating Coffea arabica: A systematic review pt_BR
dc.type Artigo pt_BR

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