Classification of specialty coffees using machine learning techniques

• Autor(a) principal: Ossani, Paulo César
• Data de Publicação: 2021
• Outros Autores: Rossoni, Diogo Francisco, Cirillo, Marcelo Ângelo, Borém, Flávio Meira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/14732
• topic: Supervised classification; Classification models; Sensory analysis.; Clasificación supervisada; Modelos de clasificación; Análisis sensorial.; Classificação supervisionada; Modelos de classificação; Análise sensorial.

Specialty coffees have a big importance in the economic scenario, and its sensory quality is appreciated by the productive sector and by the market. Researches have been constantly carried out in the search for better blends in order to add value and differentiate prices according to the product quality. To accomplish that, new methodologies must be explored, taking into consideration factors that might differentiate the particularities of each consumer and/or product. Thus, this article suggests the use of the machine learning technique in the construction of supervised classification and identification models. In a sensory evaluation test for consumer acceptance using four classes of specialty coffees, applied to four groups of trained and untrained consumers, features such as flavor, body, sweetness and general grade were evaluated. The use of machine learning is viable because it allows the classification and identification of specialty coffees produced in different altitudes and different processing methods.