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Proposal of a metric selection index for correspondence analysis: an applicatio...
Costa, Adilson Silva da; Resende, Mariana; Nakano, Eduardo Yoshio; Cirillo, Marcelo Angelo; Borém, Flávio Meira; Ribeiro, Diego EgídioCorrespondence analysis is a multivariate dimensionality-reduction technique applied to data structured into contingency tables. The main outcome of this approach is the generation of perceptual maps aimed at the study of similarity between categorical levels. In most cases, interpretations of these similarities present subjectivity when different metrics are considered; e.g., Hellinger distance and Chi-square....
Statistical procedure for the composition of a sensory panel of blends of coffe...
Cirillo, Marcelo Ângelo; Ramos, Mariana Figueira; Borém, Flávio Meira; Miranda, Felipe Mesquita de; Ribeiro, Diego Egídio; Menezes, Fortunato Silva deThe identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing and preparation. This work proposes a statistical procedure that...
QUALITY OF NATURAL COFFEE DRIED UNDER DIFFERENT TEMPERATURES AND DRYING RATES
Borém, Flávio Meira; Isquierdo, Eder Pedroza; Alves, Guilherme Euripedes; Ribeiro, Diego Egídio; Siqueira, Valdiney CambuyThe final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of...
PROFILE OF ORGANIC ACIDS AND BIOACTIVE COMPOUNDS IN THE SENSORY QUALITY DISCRIM...
Ribeiro, Diego Egídio; Borém, Flávio Meira; Nunes, Cleiton Antônio; Alves, Ana Paula de Carvalho; dos Santos, Claudia MendesThis study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in...
Evaluation of sensory panels of consumers of specialty coffee beverages using t...
Liska, Gilberto Rodrigues; Menezes, Fortunato Silva de; Cirillo, Marcelo Angelo; Borém, Flávio Meira; Cortez, Ricardo Miguel; Ribeiro, Diego EgídioAutomatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty c...