SBICafé
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Navegação Coffee Science por assunto "Chemometrics"

Navegação Coffee Science por assunto "Chemometrics"

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  • Chemical and sensory perception of robusta coffees under wet processing
    Oliveira, Emanuele Catarina da Silva; Guarçoni, Rogério Carvalho; Castro, Eustáquio Vinicius Ribeiro de; Castro, Marina Gomes de; Pereira, Lucas Louzada (Editora UFLA, 2020)
    The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy ...
  • Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model
    Domingues, Laricia Oliveira Cardoso; Garcia, Aline de Oliveira; Ferreira, Marcia Miguel Castro; Morgano, Marcelo Antônio (Editora UFLA, 2020)
    Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned ...

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