Coffee - Sensory evaluation
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee
... instant coffee have been carried out to assess the different quality of those products in the market (CALVIÑO; ZAMORA; SARCHI, 1996; ZAMORA; CALVINO, 1996; JONG; HEIDEMA; VAN DER KNAAP, ...roasted coffee ...
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ARTIGO_Proposal of a metric selection index for correspondence analysis - an application in the sensory evaluation of coffee blends
... Correspondence analysis is a multivariate dimensionality-reduction technique applied to data structured into contingency tables. The main outcome of this approach is the generation of perceptual maps aimed at the study ...
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Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
... with coffee and ...1% coffee) and 2 (30% whey and 1% coffee), followed by formulation 9 (20% whey and ...of coffee independent of the concentration of whey thus enabling the use of whey and ...
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EFFECT OF THE POSTHARVEST PROCESSING METHOD ON THE BIOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF ARABICA COFFEE
... and sensory analysis of a Colombian specialty ...purpose, coffee beans (Coffea arabica) of the Castillo variety were collected and processed using the wet and semi-dry methods, and the drying process was ...
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A NOVEL TASTING PLATFORM FOR SENSORY ANALYSIS OF SPECIALTY COFFEE
... evaluate coffee, such as rigorous cupping protocols, all of them require improvements in order to benefit scientific ...that coffee is a very important product worldwide and has been and is being ...
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Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model
... roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply ...the sensory evaluation of coffee has been ...
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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS
... Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by ...the sensory quality of a specialty roasted coffee, stored in beans for 150 days in ...
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Evaluation of a variable rate fertilizer application system adpted to coffee crop
... of coffee and other crops is the distribution of fertilizers on the soil, because the efficient use of this technique may increase productivity, reduces production costs and environmental ...create ...
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Cheese sensory evaluation
... Composition and Sensory Analysis for Quality Evaluation of a Typical Italian Cheese: Influence of Ripening Period. Food quality certification: An approach for the development of accred[r] ...
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ARTIGO_Logarithmic scaling and effects of severity levels of ringspot disease on sensory quality of coffee brew
... For validating the logarithmic scale, a panel of 12 raters inexperienced in quantifying coffee ring spot measured the severity of 84 images of berries with different severity levels. First, the severity level was ...
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Evaluation of Conilon coffee productivity intercropped with Ambarella (Spondias dulcis Parkinson)
... Conilon coffee seedlings were planted in 2008 from three strands of 12 V clone –Vitoria INCAPER 8142 variety-, plus a pollination of G35 from ...canopy. Coffee plant pruning’s were done according with ...
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ARTIGO_Evaluation of sensory panels of consumers of specialty coffee beverages using boosting method in discriminant analysis
... a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer ...four sensory characteristics were evaluated, such as aroma, body, sweetness, ...
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Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems
... and sensory quality of this lettuce, cultivated under different growing systems, was ...and sensory characterization were ...About sensory evaluation, the testers noticed difference for green ...
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Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
... Sodium reduction in industrialized pork coppa did not cause significant alterations to the microbiological and physicochemical parameters. The salting and re- salting time reduction and partial NaCl replacement by KCl ...
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Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation
... Based on the methodology performed in this work, 0.15 kGy was the most effi cient radiation dose for the preservation of samples of the potato cultivar Ágata. This dose did not change either the nutri- tional or the ...
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Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
... and sensory quality as well as functional claim (MOSCATTO; PRUDENCIO-FERREIRA; HAULY, 2004) has called for research to develop new products, which include not only the nutritional and functional characterization, ...
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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN (Spondias mombin L.) ATOMIZED POWDER
... The results of the sensory acceptance were evaluated by ANOVA of two factors (sample and untrained panelists) with interaction for each attrib- ute. The Tukey‟s test was used to compare the means of the samples, ...
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SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET
... Poultry meat and poultry meat products are the essential part of human nutrition (Barroeta, 2007) and have an important role mainly in developed countries. In technological process of meat products, all components with ...
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Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
... This work was submitted to the Ethics Committee in Research of Metropolitan University of Santos - UNIMES and approved with number 017/09 as being in accordance with Resolution 196/96 of the National Health. he uncured ...
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Multivariate analysis of sensory characteristics of coffee grains (Coffea arabica L.) in the region of upper Paranaíba
... The sensory analysis is a scientific method used to measure, analyze and interpret reactions of food characteristics, as they are perceived by the organs of vision, olfaction, taste, touch and ...the ...
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