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Determination of the influence of the variation of reducing and non-reducing sugars on coffee quality with use of artificial neural network REA
Messias,José A. T.; Melo,Evandro de C.; Lacerda Filho,Adílio F. de; Braga,José L.; Cecon,Paulo R..
The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used were from the Coffea arabica L., cultivars Acaiá do Cerrado, Topázio, Acaiá 474-19 and Bourbon, collected in the southern region of the state of Minas Gerais. The chemical analyses were carried out for reducing and non-reducing sugars. The quality of the beverage was evaluated by sensory analysis. The Artificial Neural Network method used values from chemical analyses as input variables and values from sensory analysis as output values. The multiple linear regression of sensory analysis values, according to the values from chemical...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee quality; Chemical analysis; Classification; Computer systems.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200015
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