Avaliação sensorial e físico-química de cafés arábica de torra média

Abstract

Consumed worldwide, coffee must exhibit sensory and physicochemical qualities according to its species, which vary depending on the region, degree of roasting, purity of the bean, brands, and prices. The beverage can be found in its pure and concentrated form or with the addition of other drinks, and its intensity varies according to the consumer's preference. The objective of this study was to compare five samples of coffee, including four commercial samples and one organic sample, to evaluate them using sensory and physicochemical methods, including acidity analysis, soluble solids content, and pH. The analyses were conducted using 100% Arabica coffee or predominantly this type of bean. Four samples were purchased from establishments, and one sample was provided by a local coffee producer from Maringá (Paran), who has been in the coffee production industry for over 19 years, supplying their harvest to the regional industry. The physicochemical analyses were performed at the Coamo laboratory (Cooperative Agroindustrial) with the permission of the responsible manager. The conducted analyses included acidity index, pH, soluble solids content, and evaluation of the color of the ground samples. The preference ranking test was conducted at the sensory laboratory on the campus of the Federal Technological University of Paraná. The obtained results indicate that the chemical results vary with the degree of roasting and quality of the bean, while the applied sensory analyses vary according to the age of the tasters and the level of bitterness their palate is familiar with.