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Por favor, utilize esse identificador para citar este item ou usar como link: http://repositorio.ufla.br/jspui/handle/1/2844

Título: Avaliação sensorial de cafés especiais: um enfoque multivariado
Título Alternativo: Sensory evaluation of specialty coffees: a multivariate approach
Autor(es): Paiva, Elisângela Ferreira Furtado
Orientador: Pereira, Rosemary Gualberto Fonseca Alvarenga
Coorientador(es): Ferreira, Eric Batista
Membro da banca: Mendes, Antônio Nazareno Guimarães
Malta, Marcelo Ribeiro
Pinheiro, Ana Carla Marques
Área de concentração: Ciência dos Alimentos
Assunto: Análise multivariada
Café - Processamento
Café - Análise sensorial
Multivariate analysis
Coffee - Processing
Coffee - Sensory analysis
Data de Defesa: 30-Abr-2010
Data de publicação: 15-Ago-2014
Resumo: PAIVA, E. F. F. Avaliação sensorial de cafés especiais: um enfoque multivariado. 2010. 99 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2010.
Actions to encourage the production of specialty coffee have resulted in increased interest from growers of coffee in producing quality, as well as knowing the characteristics of its products, mainly in the Minas Gerais State, that in addition to major national producer, stands out for its diversity of environmental conditions conducive to the cultivation of Arabica coffee. Based on this information, the purpose of this study was to characterize the quality of coffees qualified for the final stages of competitions Quality Coffees of Minas Gerais of the years 2008 and 2009, verify if there is a relationship between sensory attributes and the type of processing by which were obtained and the region where they were produced. Samples of Coffea arabica L. were sent by producers of the four main coffee regions of Minas Gerais (South of Minas, Matas of Minas, Savanna and Plateaux of Minas) for the competition, divided into two categories: coffees dry processed (natural) and coffees wet processed (husked cherry coffee, cherry without pulp coffee and cherry husked and without pulp in the same process - CD). The method of sensory analysis adopted was by the sensory analysis with the help of form of evidence where eight variables are analyzed and scored. The statistical analysis used was principal components of a multivariate statistical technique that allows to determine the variables of more influence in the formation of each component. May be note that the regions were not characterized by one or more sensory attributes and that all regions are characterized by different coffees all the variables studied and quality, both in 2008 as the year 2009. With regard to the types of processing, in 2008, samples of category CD shown with the best averages in the variables studied suggesting higher scores when compared to category Natural. In 2009, samples of the CD category and the category of Natural samples presented more similar, with a grade point average closer and the attributes that more discriminated were body, acidity and sweetness.
URI: http://repositorio.ufla.br/jspui/handle/1/2844
Publicador: UNIVERSIDADE FEDERAL DE LAVRAS
Idioma: pt_BR
Aparece nas coleções: DCA - Ciência dos Alimentos - Doutorado (Teses)

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