Projective mapping: potential tool for sensory evaluation of coffees for industrial application
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37438 |
Resumo: | Sensory analysis is an important tool to control and improve the quality of food products. This study aimed to evaluate the sensory attributes and consumer preference of coffee beverages prepared from roasted ground coffee (Coffea arabica) of different brands sold in Minas Gerais, Brazil, using projective mapping and assess the relationship of sensory attributes and consumer preferences with physicochemical properties. Titratable acidity, pH, soluble solids, color, crude fat, protein, total phenolic content, caffeine, trigonelline, 5-caffeoylquinic acid and caffeic acid were determined. Physicochemical properties showed good agreement with projective mapping data. Samples associated with high acidity in the projective mapping task had the highest levels of 5-caffeoylquinic acid. Coffees associated with bitter/roasted taste and darker colors had typical physicochemical characteristics and color properties of dark-roasted coffee. The sample perceived as thin had the lowest soluble solids content. Consumers preferred traditional, dark-roasted coffee over gourmet, light-roasted coffee. Projective mapping is an effective technique for assessing the sensory attributes of brewed coffee. |
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Semina. Ciências Agrárias (Online) |
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Projective mapping: potential tool for sensory evaluation of coffees for industrial applicationProjective mapping: potencial ferramenta para avaliação sensorial de cafés para aplicação na indústriaAcidityBitternessCoffea arabicaBodyQuality.AcidezAmargorCoffea arabicaCorpoQualidade.Sensory analysis is an important tool to control and improve the quality of food products. This study aimed to evaluate the sensory attributes and consumer preference of coffee beverages prepared from roasted ground coffee (Coffea arabica) of different brands sold in Minas Gerais, Brazil, using projective mapping and assess the relationship of sensory attributes and consumer preferences with physicochemical properties. Titratable acidity, pH, soluble solids, color, crude fat, protein, total phenolic content, caffeine, trigonelline, 5-caffeoylquinic acid and caffeic acid were determined. Physicochemical properties showed good agreement with projective mapping data. Samples associated with high acidity in the projective mapping task had the highest levels of 5-caffeoylquinic acid. Coffees associated with bitter/roasted taste and darker colors had typical physicochemical characteristics and color properties of dark-roasted coffee. The sample perceived as thin had the lowest soluble solids content. Consumers preferred traditional, dark-roasted coffee over gourmet, light-roasted coffee. Projective mapping is an effective technique for assessing the sensory attributes of brewed coffee.A avaliação dos atributos sensoriais pode ser uma ferramenta importante para controlar e melhorar a qualidade de produtos alimentícios. Este trabalho teve como objetivo descrever sensorialmente amostras de café torrado e moído da espécie arábica de diferentes marcas brasileiras por teste descritivo avançado (projective mapping) e relacionar os dados obtidos com resultados físico-químicos. Foram analisados acidez titulável, pH, sólidos solúveis, cor, lipídeos, proteínas, compostos fenólicos, cafeína, trigonelina, ácido 5-cafeoilquínico e ácido caféico. Os resultados obtidos nas análises físico-químicas foram coerentes com os atributos relacionados aos cafés no projective mapping. Os cafés agrupados no projective mapping próximos ao atributo acidez foram os que apresentaram os maiores valores de ácido 5-cafeoilquínico. Os cafés associados ao sabor amargo/torrado e cor concentrada apresentaram cor mais escura na análise colorimétrica e características físico-químicas de torrefação escura. O café considerado bebida diluída foi o que apresentou menor valor de sólidos solúveis. Os resultados mostraram que o projective mapping é eficiente para análises sensoriais descritivas de café e que o público testado tem preferência por cafés tradicionais com torrefação escura.UEL2020-06-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3743810.5433/1679-0359.2020v41n5p1557Semina: Ciências Agrárias; Vol. 41 No. 5 (2020); 1557-1566Semina: Ciências Agrárias; v. 41 n. 5 (2020); 1557-15661679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37438/27521Copyright (c) 2020 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessCangussu, Lais BritoRodrigues, Camila GonçalvesRibeiro, Milton CosmeDutra, Victor Luiz MeloAmaral, Erick Flávio GuimarãesFante, Camila Argenta2022-10-07T15:41:42Zoai:ojs.pkp.sfu.ca:article/37438Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-07T15:41:42Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application Projective mapping: potencial ferramenta para avaliação sensorial de cafés para aplicação na indústria |
title |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
spellingShingle |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application Cangussu, Lais Brito Acidity Bitterness Coffea arabica Body Quality. Acidez Amargor Coffea arabica Corpo Qualidade. |
title_short |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
title_full |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
title_fullStr |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
title_full_unstemmed |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
title_sort |
Projective mapping: potential tool for sensory evaluation of coffees for industrial application |
author |
Cangussu, Lais Brito |
author_facet |
Cangussu, Lais Brito Rodrigues, Camila Gonçalves Ribeiro, Milton Cosme Dutra, Victor Luiz Melo Amaral, Erick Flávio Guimarães Fante, Camila Argenta |
author_role |
author |
author2 |
Rodrigues, Camila Gonçalves Ribeiro, Milton Cosme Dutra, Victor Luiz Melo Amaral, Erick Flávio Guimarães Fante, Camila Argenta |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Cangussu, Lais Brito Rodrigues, Camila Gonçalves Ribeiro, Milton Cosme Dutra, Victor Luiz Melo Amaral, Erick Flávio Guimarães Fante, Camila Argenta |
dc.subject.por.fl_str_mv |
Acidity Bitterness Coffea arabica Body Quality. Acidez Amargor Coffea arabica Corpo Qualidade. |
topic |
Acidity Bitterness Coffea arabica Body Quality. Acidez Amargor Coffea arabica Corpo Qualidade. |
description |
Sensory analysis is an important tool to control and improve the quality of food products. This study aimed to evaluate the sensory attributes and consumer preference of coffee beverages prepared from roasted ground coffee (Coffea arabica) of different brands sold in Minas Gerais, Brazil, using projective mapping and assess the relationship of sensory attributes and consumer preferences with physicochemical properties. Titratable acidity, pH, soluble solids, color, crude fat, protein, total phenolic content, caffeine, trigonelline, 5-caffeoylquinic acid and caffeic acid were determined. Physicochemical properties showed good agreement with projective mapping data. Samples associated with high acidity in the projective mapping task had the highest levels of 5-caffeoylquinic acid. Coffees associated with bitter/roasted taste and darker colors had typical physicochemical characteristics and color properties of dark-roasted coffee. The sample perceived as thin had the lowest soluble solids content. Consumers preferred traditional, dark-roasted coffee over gourmet, light-roasted coffee. Projective mapping is an effective technique for assessing the sensory attributes of brewed coffee. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37438 10.5433/1679-0359.2020v41n5p1557 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37438 |
identifier_str_mv |
10.5433/1679-0359.2020v41n5p1557 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37438/27521 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 41 No. 5 (2020); 1557-1566 Semina: Ciências Agrárias; v. 41 n. 5 (2020); 1557-1566 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306082118533120 |