Limiares sensoriais para concentação de grãos defeituosos no preparo de bebidas de café arábica (Coffea arabica) e perfil sensorial
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Data
2018-02-22
Autores
Carvalho, Caroline de Melo
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Universidade Federal do Espírito Santo
Resumo
Sensorial quality of coffee beverage can be influenced by several factors, such as presence of defective black, green and burned beans (PVA). In order to verify if the use of these beans in Arabica coffee (Coffea arabica) drinks preparation also influences sensorial acceptance by the consumers and to know the concentration from which these defects are perceived, the hedonic thresholds (acceptance threshold – LAC, and hedonic rejection threshold - LRH) and the detection threshold (LD) were determined, respectively. In order to sensorially describe the arabica coffee drinks prepared from cherry grains added with PVA grains, CATA methodology was applied with the aid of focus group methodology for bringing up the terms that were used in the evaluation form. For the determination of LAC and LRH, beverages prepared from 100% cherry grains (control) and beverages prepared from different concentrations of defective beans in cherry grains: 2%; 26.5%; 51%; 75.5% and 100% PVA grains (stimulus samples) were used. In the determination of LD, it was used the sample with 100% cherry grains as control and the following concentrations of PVA beans in mixtures with cherry grains as stimulus samples: 1.24%; 3.70%; 11.11%; 33.33% and 100%. It was verified that the addition of PVA beans to the healthy grains in the arabic coffee drinks did not negatively influence the acceptance of the same ones by the consumers. In other words, there was no significant difference (p> 0.05) by the t test between the control sample and the stimulus samples, so it was not possible to estimate LAC and LRH. From the determination of the LD, it was verified that the consumers are able to detect difference in the taste of the drinks added of a relatively low concentration (10,25%) of PVA beans, however, this perception does not influence the acceptance of the drinks. The descriptive analyzes confirmed this fact by the Cochran Q test, in which there was no significant difference between the samples for 60% of the terms listed in the CATA tab. The results of Principal Component Analysis (PCA) showed a predominance of terms related to weak coffee and slightly appreciable coffee in beverages added with a lower concentration of PVA beans (0%, 2% and 26.5%). By contrast, it showed opposite characteristics (common coffee and appreciable beverage) for beverages added with an intermediate (51%) and relatively high (75.5%) concentration of PVA beans. Beverage composed of only PVA beans (100%) were associated with a strong, but little appreciated, coffee. The results found in the sensorial analyses performed on arabica coffee drinks prepared with cherry grains added with PVA beans were related to the public’s coffee consumption habits, as well as to individual’s concept of sensorial quality, demonstrating that samples with which consumers are more familiar and consider to be of better quality are more likely to be accepted by them.
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Coffee , PVA beans , Grãos PVA , Focus group , Grupo de foco , Hedonic thresholds , Limiares hedônicos , Descriptive sensorial methods , Métodos sensoriais descritivos , Sensibility tests , Testes de sensibilidade