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Registro Completo |
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
11/03/2005 |
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Data da última atualização: |
11/03/2005 |
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Autoria: |
ROBBS, P. G.; GELLI, D. S.; SILVA, A. T. da. |
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Título: |
A segurança dos alimentos do campo ao prato. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Rio de Janeiro, RJ: UFR, 2004. |
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Série: |
Agroanalysis, v.24, n.8, p.E-16 a E-19, ago./2004 |
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Idioma: |
Português |
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Conteúdo: |
Contexto Internacional; Proteção ao Consumidor; Procedimentos-Padrão; Boas Práticas; Sistema de APPCC; Situação no Brasil; Programa de Alimentos Seguros; |
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Thesagro: |
Segurança Alimentar. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00622naa a2200169 a 4500
001 1706035
005 2005-03-11
008 2004 bl uuuu u00u1 u #d
100 1 $aROBBS, P. G.
245 $aA segurança dos alimentos do campo ao prato.
260 $c2004
490 $aAgroanalysis, v.24, n.8, p.E-16 a E-19, ago./2004
520 $aContexto Internacional; Proteção ao Consumidor; Procedimentos-Padrão; Boas Práticas; Sistema de APPCC; Situação no Brasil; Programa de Alimentos Seguros;
650 $aSegurança Alimentar
700 1 $aGELLI, D. S.
700 1 $aSILVA, A. T. da
773 $tRio de Janeiro, RJ: UFR, 2004.
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Registro original: |
Embrapa Rondônia (CPAF-RO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
03/01/2024 |
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Data da última atualização: |
03/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
PEREIRA, L. L.; CARDOSO, W. S.; GUARÇONI, R. C.; FONSECA, A. F. A. da; MOREIRA, T. R.; CATEN, C. S. T. |
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Afiliação: |
LUCAS LOUZADA PEREIRA, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; WILTON SOARES CARDOSO, INSTITUTO FEDERAL DO ESPÍRITO SANTO; ROGÉRIO CARVALHO GUARÇONI, INSTITUTO CAPIXABA DE ASSISTÊNCIA TÉCNICA, PESQUISA E EXTENSÃO; AYMBIRE FRANCISCO A DA FONSECA, CNPCa; TAÍS RIZZO MOREIRA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; CARLA SCHWENGBER TEN CATEN, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL. |
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Título: |
The consistency in the sensory analysis of coffees using Q-graders. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
European Food Research and Technology, Berlin, v.243, n. 9, p.1545-1554, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation. |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Descriptive studies; Statistics. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01949naa a2200217 a 4500
001 2160428
005 2024-01-03
008 2017 bl uuuu u00u1 u #d
100 1 $aPEREIRA, L. L.
245 $aThe consistency in the sensory analysis of coffees using Q-graders.$h[electronic resource]
260 $c2017
520 $aThe process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation.
650 $aDescriptive studies
650 $aStatistics
650 $aCoffea Arábica
700 1 $aCARDOSO, W. S.
700 1 $aGUARÇONI, R. C.
700 1 $aFONSECA, A. F. A. da
700 1 $aMOREIRA, T. R.
700 1 $aCATEN, C. S. T.
773 $tEuropean Food Research and Technology, Berlin$gv.243, n. 9, p.1545-1554, 2017.
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Embrapa Café (CNPCa) |
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