Perfil sensorial da bebida de café (Coffea arabica L.) orgânico
Arquivos
Data
2003-08-25
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Editor
Universidade Federal de Viçosa
Resumo
A qualidade sensorial do produto orgânico ainda é tema de discussão e necessita de mais estudos para identificar a existência de diferenças quando comparado ao convencional. Para avaliar sensorialmente o café orgânico e o convencional e traçar o perfil sensorial dessa bebida, foi realizado um estudo avaliando quatro marcas de café orgânico e uma marca de café convencional por meio de Análise Descritiva Quantitativa (ADQ), teste de aceitação e Análise Tempo-intensidade (TI). A descrição sensorial das cinco amostras de café foi composta pelos atributos: cor, turbidez, aroma queimado, aroma fermentado, aroma de grão verde, aroma de amêndoa, aroma caramelizado, sabor queimado, sabor adstringente, gosto amargo, gosto amargo residual e gosto ácido. Houve diferença significativa entre as amostras de café em relação a turbidez, aroma queimado, aroma fermentado, aroma caramelizado, sabor queimado, sabor adstringente, gosto amargo, gosto amargo residual e gosto ácido. No teste de aceitação os dados foram analisados pela técnica de Mapa de Preferência Interno, observando-se que para a cor, sabor e aroma as marcas ORG-4 e ORG-3 foram preferidas. No atributo impressão global a amostra mais aceita foi ORG-4. Por outro lado, a marca de café orgânico ORG-1 foi menos preferida pelos consumidores quanto aos atributos cor, sabor e impressão global em relação aos dois primeiros componentes principais. Em relação ao aroma o café CON foi o de menor preferência. Para Análise Tempo-intensidade o atributo avaliado foi o gosto amargo e a marca ORG-3 apresentou maior intensidade máxima (Imax) e área para a percepção desse atributo.
The sensory quality of the organic product is still theme of discussion and need several studies to determine if there is any difference when compared to the conventional. In order to verify sensorial difference among organic and conventional coffee and to trace the sensory profile of that beverage, a study was accomplished evaluating four marks of organic coffee and one mark of conventional coffee through Quantitative Descriptive Analysis (ADQ), acceptance test and Time-intensity (TI). The sensory description of the five samples of coffee was composed by the attributes: color, turbidity, burnt aroma, fermented aroma, aroma of green grain, nutty aroma, caramelized aroma, burnt flavor, astringent flavor, bitter taste, residual bitter taste and acid taste. There was significant difference among the samples of coffee in relation to turbidity, burnt aroma, fermented aroma, caramelized aroma, burnt flavor, astringent flavor, bitter taste, residual bitter taste and acid taste. In the acceptance test the data were analyzed by the Internal Preference Map technique, where it was determined that for the color, aroma and flavor the marks ORG-4 and ORG-3 were more favorite. In the attribute overall impression the sample more accepted was ORG-4. The marks of organic coffee ORG-1 was less accepted by the consumers with relation to the attributes color, flavor and overall impression in relation to the two principal components. For the attribute aroma the coffee CON was the one of smaller preference. Bitter taste was the attribute evaluated by Time-intensity and mark ORG-3 presented larger maximum intensity (Imax) and area of perception.
The sensory quality of the organic product is still theme of discussion and need several studies to determine if there is any difference when compared to the conventional. In order to verify sensorial difference among organic and conventional coffee and to trace the sensory profile of that beverage, a study was accomplished evaluating four marks of organic coffee and one mark of conventional coffee through Quantitative Descriptive Analysis (ADQ), acceptance test and Time-intensity (TI). The sensory description of the five samples of coffee was composed by the attributes: color, turbidity, burnt aroma, fermented aroma, aroma of green grain, nutty aroma, caramelized aroma, burnt flavor, astringent flavor, bitter taste, residual bitter taste and acid taste. There was significant difference among the samples of coffee in relation to turbidity, burnt aroma, fermented aroma, caramelized aroma, burnt flavor, astringent flavor, bitter taste, residual bitter taste and acid taste. In the acceptance test the data were analyzed by the Internal Preference Map technique, where it was determined that for the color, aroma and flavor the marks ORG-4 and ORG-3 were more favorite. In the attribute overall impression the sample more accepted was ORG-4. The marks of organic coffee ORG-1 was less accepted by the consumers with relation to the attributes color, flavor and overall impression in relation to the two principal components. For the attribute aroma the coffee CON was the one of smaller preference. Bitter taste was the attribute evaluated by Time-intensity and mark ORG-3 presented larger maximum intensity (Imax) and area of perception.
Descrição
Palavras-chave
Café orgânico - Avaliação sensorial, Avaliação sensorial - Metodologia, Análise tempo-intensidade, Coffea arabica
Citação
SILVA, Aline Fonseca da. Perfil sensorial da bebida de café (Coffea arabica L.) orgânico. 2003. 96f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Viçosa, Viçosa. 2003.