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URI permanente desta seção${dspace.url}/handle/123456789/3352

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2020 - 20242

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Autor: search.filters.author.Alves, Enrique AnastácioAssunto: search.filters.subject.Coffea canephora

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    A design of experiment strategy for quality control of specialty coffee drink based on sensory analysis and statistical tools
    (Instituto de Tecnologia de Alimentos – ITAL, 2024-12-06) Pinto, Licarion; Lopes Júnior, Hilton; Alves, Enrique Anastácio; Rocha, Rodrigo Barros; Teixeira, Alexsandro Lara; Gois, Jefferson Santos de
    Sensory analysis is crucial for assessing food and beverage quality, but discrepancies may arise in some cases and make the quality evaluation imprecise even with statistical analysis. This issue can be mitigated by sensory analysis based on the coffee drink nuanced characteristics. Therefore, in this study, six Q-Graders, following the Specialty Coffee Association of America's sensory analysis method, evaluated various samples and the data was evaluated statistically. The experiment employed a multilevel categorical design, encompassing six evaluator levels, 44 sample levels, and two types of quality assessment. Grades were assigned to the 44 samples using traditional evaluation (no comments) and guided evaluation (prior sample information). It was possible to identify evaluators whose assessments were unbiased across both guided and traditional evaluations. This work introduced a novel strategy to identify biased evaluators, assess the impact of evaluation types, and perform a more accurate assessment of Coffea canephora Pierre ex-Froehner (coffee) quality and assurance assisted with statistical analysis.
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    Amazonian Robustas - new Coffea canephora coffee cultivars for the Western Brazilian Amazon
    (Crop Breeding and Applied Biotechnology, 2020) Teixeira, Alexsandro Lara; Rocha, Rodrigo Barros; Espindula, Marcelo Curitiba; Ramalho, André Rostand; Vieira Júnior, José Roberto; Alves, Enrique Anastácio; Lunz, Aureny Maria Pereira; Souza, Flávio de França; Costa, José Nilton Medeiros; Fernandes, Cleberson de Freitas
    Amazonian Robustas are ten new clones of high yield potential with characteristics typical of the botanical varieties conilon and robusta. With individual registration, the new cultivars were developed to be grown together with other clones, with flexibility of composition of the crops according to the preference of the producer.