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dc.creatorRibeiro, Luciana Silva-
dc.creatorRibeiro, Diego Egídio-
dc.creatorEvangelista, Suzana Reis-
dc.creatorMiguel, Maria Gabriela da Cruz Pedrozo-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorBorém, Flávio Meira-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2018-09-24T13:18:37Z-
dc.date.available2018-09-24T13:18:37Z-
dc.date.issued2017-09-
dc.identifier.citationRIBEIRO, L. S. et al. Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: a sensory perspective. LWT - Food Science and Technology, [S.l.], v. 82, p. 32-38, Sept. 2017.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643817302281pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/30470-
dc.description.abstractSensory analysis is one of the most important techniques to assess coffee quality. This study aimed to evaluate the sensory effect of inoculating two varieties of coffee (Ouro Amarelo and Mundo Novo) processed by a semi-dry method, with three yeast strains (Saccharomyces cerevisiae CCMA 0200 and CCMA 0543 and Torulaspora delbrueckii CCMA 0684, respectively) obtained from the Culture Collection of Agriculture Microbiology (CCMA). Two sensory analysis techniques were used (cup taste and temporal dominance of sensations analysis). Pulped coffee beans were inoculated with the respective yeast strains and compared to a non-inoculated (control) sample. Ouro Amarelo showed the highest scores for the attributes evaluated compared to variety Mundo Novo. The use of strains CCMA 0543 and CCMA 0684 improved the beverage sensations of both coffee varieties. Variety Ouro Amarelo inoculated with CCMA 0543, highlighted acidity and nuts sensations and Mundo Novo inoculated with CCMA 0543 and CCMA 0684 treatments, respectively, reduced the astringency sensation. The addition of CCMA 0543 starter culture highlighted the acidity of the coffee, improving the sensory results among the yeast strains, for both coffee varieties. The use of two sensory analysis techniques provided better descriptive and comparative analysis of the sensory characteristics of the treatments.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceLWT - Food Science and Technologypt_BR
dc.subjectCoffeept_BR
dc.subjectSpecialty Coffee Association of America (SCAA)pt_BR
dc.subjectSensory analysispt_BR
dc.subjectStarter culturept_BR
dc.subjectTemporal dominance sensationspt_BR
dc.titleControlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: a sensory perspectivept_BR
dc.typeArtigopt_BR
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DEG - Artigos publicados em periódicos

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