A demanda pela produção de cafés especiais torna-se cada vez mais evidente nos espaços produtivos onde a cafeicultura está inserida, com a introdução de novas tecnologias, possibilitando assim uma melhoria contínua dos processos de pós-colheita, que permitem incremento sensorial dos cafés especiais. Este estudo teve como objetivo avaliar o perfil sensorial do café conilon submetido a diferentes formas de fermentação, espontâneas e induzidas com uso de Saccharomyces Cerevisiae, associados a diferentes tempos de imersão em mosto de fermentação, para avaliar a modificação dos perfis sensoriais do café conilon, a partir da aplicação de técnicas de fermentação. O experimento foi conduzido no delineamento com quatro repetições no esquema de parcelas subdivididas no tempo, sendo as parcelas compostas por seis tratamentos e as subparcelas por quatro tempos de fermentação. Os resultados sensoriais indicam que quanto maior o tempo de fermentação, maior é o aumento da nota global do café, indicando também, que fermentações induzidas para o café robusta mostram-se mais promissoras para melhoria do perfil sensorial, segundo a percepção dos Q-Graders.
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster.
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