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Formação de um painel de provadores para diferenciação da bebida do café
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Autores
Orientador(es)
Resumo(s)
This work had the objetive of forming a panel of qualified tasters in order to
detect and recognize existing differences between various types of coffees. It consisted
of a selection phase (Phase I) and a training phase (Phase II), after the recruitment of
the interested people.
On Phase I three sensory tests were carried out for solutions with basic tastes:
Simple Identification Test, Combined Tastes Test and Triangular Test. A minimum
score of acceptance was established for the candidates to be accepted to the following
phase.
On Phase II two sensory tests on coffee were carried out: Identification of
Tastes and Triangular Test. A minimum score (67%) was determined for the tasters to
be accepted in the panel of qualified tasters.
Given the results of Phase I, out of the twenty candidates, three were
eliminated, five had the maximum score and two were within the acceptance threshold.
The most obvious mistakes were registered in the presence of the bitter and sour
tastes. After the training phase (Phase II), the seventeen tasters submitted to this
phase were accepted in the panel of qualified tasters.
It was concluded that the seventeen tasters are fit to be part of the panel and to
carry out differential tests on coffee, although it is recommended that they submit
themselves to more training tests with different ranges of products, in order to increase
the reliability degree of the results and improve their performance.
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
coffee quality sensory analysis panel of tasters
Contexto Educativo
Citação
Silva, L.C.C. - Formação de um painel de provadores para diferenciação da bebida do café. Lisboa: ISA, 2013, 61 p.