Formação de um painel de provadores para diferenciação da bebida do café

• Author(s): Silva, Luciana Cristina Cardoso
• Date: 2013
• Persistent ID: http://hdl.handle.net/10400.5/6471
• Origin: Repositório da UTL
• Subject(s): coffee; quality; sensory analysis; panel of tasters
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Correia, Augusto Manuel; Brazão, Ana Cristina
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia

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.