Avaliação sensorial de cafés especiais: um enfoque multivariado

Detalhes bibliográficos
Ano de defesa: 2010
Autor(a) principal: Paiva, Elisângela Ferreira Furtado
Orientador(a): Pereira, Rosemary Gualberto Fonseca Alvarenga
Banca de defesa: Mendes, Antônio Nazareno Guimarães, Malta, Marcelo Ribeiro, Pinheiro, Ana Carla Marques
Tipo de documento: Tese
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
Programa de Pós-Graduação: DCA - Programa de Pós-graduação
Departamento: Não Informado pela instituição
País: BRASIL
Palavras-chave em Português:
Análise multivariada
Café - Processamento
Café - Análise sensorial
Multivariate analysis
Coffee - Processing
Coffee - Sensory analysis
Área do conhecimento CNPq:
CNPQ_NÃO_INFORMADO
Link de acesso: https://repositorio.ufla.br/handle/1/2844
Resumo: Ciência dos Alimentos
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spelling 2014-08-15T18:25:55Z2014-08-15T18:25:55Z2014-08-152010-04-30https://repositorio.ufla.br/handle/1/2844UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASILCNPQ_NÃO_INFORMADOAnálise multivariadaCafé - ProcessamentoCafé - Análise sensorialMultivariate analysisCoffee - ProcessingCoffee - Sensory analysisAvaliação sensorial de cafés especiais: um enfoque multivariadoSensory evaluation of specialty coffees: a multivariate approachinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisPereira, Rosemary Gualberto Fonseca AlvarengaMendes, Antônio Nazareno GuimarãesMalta, Marcelo RibeiroPinheiro, Ana Carla MarquesFerreira, Eric BatistaPaiva, Elisângela Ferreira FurtadoCiência dos AlimentosPAIVA, E. F. F. Avaliação sensorial de cafés especiais: um enfoque multivariado. 2010. 99 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2010.Actions to encourage the production of specialty coffee have resulted in increased interest from growers of coffee in producing quality, as well as knowing the characteristics of its products, mainly in the Minas Gerais State, that in addition to major national producer, stands out for its diversity of environmental conditions conducive to the cultivation of Arabica coffee. Based on this information, the purpose of this study was to characterize the quality of coffees qualified for the final stages of competitions Quality Coffees of Minas Gerais of the years 2008 and 2009, verify if there is a relationship between sensory attributes and the type of processing by which were obtained and the region where they were produced. Samples of Coffea arabica L. were sent by producers of the four main coffee regions of Minas Gerais (South of Minas, Matas of Minas, Savanna and Plateaux of Minas) for the competition, divided into two categories: coffees dry processed (natural) and coffees wet processed (husked cherry coffee, cherry without pulp coffee and cherry husked and without pulp in the same process - CD). The method of sensory analysis adopted was by the sensory analysis with the help of form of evidence where eight variables are analyzed and scored. The statistical analysis used was principal components of a multivariate statistical technique that allows to determine the variables of more influence in the formation of each component. May be note that the regions were not characterized by one or more sensory attributes and that all regions are characterized by different coffees all the variables studied and quality, both in 2008 as the year 2009. With regard to the types of processing, in 2008, samples of category CD shown with the best averages in the variables studied suggesting higher scores when compared to category Natural. In 2009, samples of the CD category and the category of Natural samples presented more similar, with a grade point average closer and the attributes that more discriminated were body, acidity and sweetness.info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAORIGINALTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdfTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdfapplication/pdf698465https://repositorio.ufla.br/bitstreams/a86a1b8f-ec2a-428b-9d43-9ce852787871/downloadd8b574a54a275aac217e584a705a960eMD51trueAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-8953https://repositorio.ufla.br/bitstreams/5d302313-703e-42d9-9b6a-7764f735ab7f/download760884c1e72224de569e74f79eb87ce3MD52falseAnonymousREADTEXTTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdf.txtTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdf.txtExtracted texttext/plain102989https://repositorio.ufla.br/bitstreams/11882818-f329-4e71-a784-362e19bcbe5e/download5feeea5144061315d02009b9ba0529fbMD53falseAnonymousREADTHUMBNAILTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdf.jpgTESE_Avaliação sensorial de cafés especiais um enfoque multivariado.pdf.jpgGenerated Thumbnailimage/jpeg2722https://repositorio.ufla.br/bitstreams/1c3c2b90-1067-4b3a-9847-ac97b096c040/download434b9b0cc0a5b6188421c48d9f732888MD54falseAnonymousREAD1/28442025-08-06 11:09:50.877open.accessoai:repositorio.ufla.br:1/2844https://repositorio.ufla.brRepositório InstitucionalPUBhttps://repositorio.ufla.br/server/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2025-08-06T14:09:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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
dc.title.pt_BR.fl_str_mv Avaliação sensorial de cafés especiais: um enfoque multivariado
dc.title.alternative.pt_BR.fl_str_mv Sensory evaluation of specialty coffees: a multivariate approach
title Avaliação sensorial de cafés especiais: um enfoque multivariado
spellingShingle Avaliação sensorial de cafés especiais: um enfoque multivariado
Paiva, Elisângela Ferreira Furtado
CNPQ_NÃO_INFORMADO
Análise multivariada
Café - Processamento
Café - Análise sensorial
Multivariate analysis
Coffee - Processing
Coffee - Sensory analysis
title_short Avaliação sensorial de cafés especiais: um enfoque multivariado
title_full Avaliação sensorial de cafés especiais: um enfoque multivariado
title_fullStr Avaliação sensorial de cafés especiais: um enfoque multivariado
title_full_unstemmed Avaliação sensorial de cafés especiais: um enfoque multivariado
title_sort Avaliação sensorial de cafés especiais: um enfoque multivariado
author Paiva, Elisângela Ferreira Furtado
author_facet Paiva, Elisângela Ferreira Furtado
author_role author
dc.contributor.advisor1.fl_str_mv Pereira, Rosemary Gualberto Fonseca Alvarenga
dc.contributor.referee1.fl_str_mv Mendes, Antônio Nazareno Guimarães
Malta, Marcelo Ribeiro
Pinheiro, Ana Carla Marques
dc.contributor.advisor-co1.fl_str_mv Ferreira, Eric Batista
dc.contributor.author.fl_str_mv Paiva, Elisângela Ferreira Furtado
contributor_str_mv Pereira, Rosemary Gualberto Fonseca Alvarenga
Mendes, Antônio Nazareno Guimarães
Malta, Marcelo Ribeiro
Pinheiro, Ana Carla Marques
Ferreira, Eric Batista
dc.subject.cnpq.fl_str_mv CNPQ_NÃO_INFORMADO
topic CNPQ_NÃO_INFORMADO
Análise multivariada
Café - Processamento
Café - Análise sensorial
Multivariate analysis
Coffee - Processing
Coffee - Sensory analysis
dc.subject.por.fl_str_mv Análise multivariada
Café - Processamento
Café - Análise sensorial
Multivariate analysis
Coffee - Processing
Coffee - Sensory analysis
description Ciência dos Alimentos
publishDate 2010
dc.date.submitted.none.fl_str_mv 2010-04-30
dc.date.accessioned.fl_str_mv 2014-08-15T18:25:55Z
dc.date.available.fl_str_mv 2014-08-15T18:25:55Z
dc.date.issued.fl_str_mv 2014-08-15
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.ufla.br/handle/1/2844
url https://repositorio.ufla.br/handle/1/2844
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
dc.publisher.program.fl_str_mv DCA - Programa de Pós-graduação
dc.publisher.initials.fl_str_mv UFLA
dc.publisher.country.fl_str_mv BRASIL
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
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