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Sensory quality of roasted coffee beans under different storage conditions

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dc.contributor.author Nadaleti, Denis Henrique Silva
dc.contributor.author Rocha, Hully Alves
dc.contributor.author Mendonça, Luciana Maria Vieira Lopes
dc.contributor.author Mendonça, José Marcos Angélico de
dc.contributor.author Reis, Iêda Bruna dos
dc.contributor.author Evaristo, Carlos Henrique
dc.contributor.author Terra, Sávia Del Vale
dc.date.accessioned 2021-05-03T13:16:35Z
dc.date.available 2021-05-03T13:16:35Z
dc.date.issued 2019-10
dc.identifier.citation NADALETI, D. H. S. et al. Sensory quality of roasted coffee beans under different storage conditions. Coffee Science, Lavras, v. 14, n. 4, p. 509-517, out./dez. 2019. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri http://dx.doi.org/10.25186/cs.v14i4 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12737
dc.description.abstract Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage. pt_BR
dc.format pdf pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.14,n.4;
dc.rights Open Access pt_BR
dc.subject Packaging pt_BR
dc.subject Temperature pt_BR
dc.subject Specialty coffees pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Sensory quality of roasted coffee beans under different storage conditions pt_BR
dc.type Artigo pt_BR

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