Percepção dos consumidores da Cafeteria Escola Cafesal-UFLA: uma análise sensorial de diferentes tipos de torra de café especial

Abstract

Coffee chain has a privileged position in the global consumption and nowadays is considerate the most consumed prepared drink in the world. As the rising and development of markets, the consumption of specialty coffees, which were previously restricted to American and European markets, has also beginning to gain much more fans in Brazil. Whether you need to cater to increasingly demanding consumers for quality or even to gain a competitive edge over a competition, or to open democratized coffee shops or access specialty coffee consumers, a new niche is emerging on the market that gets more and more adept at the experience. sensory, social and physiological aspects offered by the consumption of special coffee. Through sensory analysis, the main method used inthis research, it is possible to obtain information about the consumer’s preference in to use regarding the property as color, aroma and taste. From the knowledge of these parameters, it’s possible to trace the marketing goods, as well as respect for the product, as the characteristics, way of sale and consumption, as well as consumer, their fantasies and habits. The purpose of this paper was to understand how to use and purchase intentions of Cafeteria School CafEsal patrons through a sensory analysis of three different measures of special type coffee logs.