Influência da torra sobre a aceitação da bebida café

Abstract

Sensory study of the roast type about acceptance of the coffee beverageThe coffee is one of the few agricultural products that it is valued with base in qualitative parameters, in that as better the larger quality will be the obtained price. This quality, however, it is dependent of several factors that link in all the stages of the production of the coffee, from the choice of the variety or cultivars to be planted until the preparation of the beverage. The roasting is a very important stage for the quality of the coffee being directly related the acceptance of the beverage. The present work had for objective to evaluate the acceptance of the drink coffee of the type's soft, hard and "rio" was submitted to three different types of roast (light, express and dark). An acceptance test was accomplished with 65 consumers of coffee using a hedonic scale of nine points, being evaluated the color, the aroma, the flavor and the global impression. The results obtained were analyzed by Internal Preference Map (PREFMD). The samples of roast dark independent of the class were of the consumers larger preference in relation to the attributes color, aroma, flavor and overall. The samples of roast light, "rio"/express and hard/express, in agreement with the consumers they had smaller preference? as the color. For the attributes aroma, flavor and overall the samples of roast light and "rio"/express were less accept.

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

“…Em sua cadeia de produção, o café é submetido à inúmeros processos que podem afetar suas características principais como a aparência, o sabor e o aroma da bebida. É por esta razão que os métodos de análise sensorial possuem grande utilidade no desenvolvimento da qualidade, além de fornecer importantes informações sobre a aceitação do produto pelos consumidores (MONTEIRO et al, 2010).…”

Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews

“…When choosing mineral salts to be used in food fortification, their solubility, bioavailability, and sensory modifications in the food matrix must be considered [33]. Three types of salts of iron, zinc, and calcium were initially selected based on bioavailability and sensory aspects reported in previous fortification studies using various types of food matrixes [28][29][30][34][35][36][37][38][39]…”

The best moment to carry out the selective harvest of coffee fruits

“…Adding quality to coffee ( Coffea arabica L.) production is essential from an economic and social point of view, and it is essential for producers to compensate for increases in production costs, because the coffee selling price is determined based on qualitative parameters, that is, the value of the bag is directly proportional to the quality of the beverage produced (Monteiro et al., 2010). In this increase in quality, coffee fruits at the cherry ripening stage are the ones that contribute with important chemical precursors, responsible for the best beverages (Arruda et al., 2011).…”