Dominância temporal das sensações e perfil sensorial de café filtrado: influência da torra em diferentes painéis

Abstract

The consumption of specialty coffee has grown and attracted more and more fans in Brazil and around the world. Annually, new surveys have been carred out to understand the perception of consumers about the nuances of this drink. This study seeks to evaluate the behavior of different panels - one composed of specialists and the other of regular consumers - concerning primary descriptors, using the Temporal Dominance of Sensations (TDS) technique, in specialty coffees with three different roasting levels (white, medium and dark). The TDS curves were analyzed, as well as the differences, PCA, and RV coefficient curves. When examining the TDS curves, it had found that the trained panel showed greater dominance and richness of perception, allowing to identify of more subtle sensory notes in coffees from different roasts compared to consumers. In addition, consumers took longer to identify the sensory characteristics of coffee. PCA analysis revealed that light and dark roast samples were described similarlity by the two panels, while medium roast samples were perceived differently. PCA analysis had aired that light and dark roast samples were described similarlity by the two panels, while medium roast samples were perceived differently. The trained panel likened the medium roast sample to the light roast, while the consumers related it was more to the dark roast. The results of this study indicated that the two panels presented similar answers for the temporal description of coffee, with the main discrepancy found in the dominance and time of perception of coffee attributes in the different roasts. It has realized that although consumers are regulars at a school cafeteria and acquire skills in this environment, these resources were not enough for them being able to analyze the coffee drink with the same precision as a panel trained for the primary attributes of coffee.