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A mixed model applied to joint analysis in experiments with coffee blends using the least squares method
Provedor de dados: Revista Ciência Agronômica (RCA)
Autores: Paulino,Allana Lívia Beserra; Cirillo,Marcelo Angelo; Ribeiro,Diego Egídio; Borém,Flávio Meira; Matias,Gabriel Carvalho.
ABSTRACT The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processing; Quality; Arabica; Conillon.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300345

Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
Provedor de dados: Acta Scientiarum: Agronomy
Autores: Cirillo, Marcelo Ângelo; Ramos, Mariana Figueira; Borém, Flávio Meira; Miranda, Felipe Mesquita de; Ribeiro, Diego Egídio; Menezes, Fortunato Silva de.
The identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing and preparation. This work proposes a statistical procedure that facilitates the identification of outliers while also evaluating the discriminatory powers of a sensory panel concerning the differentiation of pure blends and coffees. For this purpose, four experiments were performed that tested coffees with different qualities and varieties. The results suggest that the statistical procedure proposed in this work...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 5.03.03.01-5 canephora; Arabica; Mixture; Models. Pré-processamento e armazenamento de produtos agrícolas e.
Ano: 2019
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/39323

Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
Provedor de dados: Acta Scientiarum: Agronomy
Autores: Cirillo, Marcelo Ângelo; Ramos, Mariana Figueira; Borém, Flávio Meira; Miranda, Felipe Mesquita de; Ribeiro, Diego Egídio; Menezes, Fortunato Silva de.
The identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing and preparation. This work proposes a statistical procedure that facilitates the identification of outliers while also evaluating the discriminatory powers of a sensory panel concerning the differentiation of pure blends and coffees. For this purpose, four experiments were performed that tested coffees with different qualities and varieties. The results suggest that the statistical procedure proposed in this work...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Canephora; Arabica; Mixture; Models.; Pré-processamento e armazenamento de produtos agrícolas e.
Ano: 2019
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/39323