Teste de perfil descritivo quantitativo de aroma e sabor – estudo de caso no café

Abstract

Coffee is a noble product of Brazilian agribusiness and occupies a prominent place in the country's development history, whose consumption has become a worldwide habit. The taste and aroma of coffee confer great receptivity to this product, these attributes are complex, resulting from the combined presence of various chemical constituents, but it is in the roasting and milling stages that considerable chemical changes occur that are responsible for the final aroma and flavor of the beverage, making one of the most modified products during processing.In this context, the present work aimed to evaluate the sensorial profile of 12 commercial coffee brands through the Quantitative Descriptive Profile (PDQ). The attributes raised by the evaluators and used to describe the samples were: sweet odor, cocoa odor, fresh odor, green grain odor, roasted grain odor, smoke odor, astringent taste, bitter taste, acid taste, body flavor, and brown color.Using Principal Component Analysis (PCA), it was possible to conclude that samples K, G, D, F, B and J form a group mainly described by the smoke odor attribute, sample A is the one Is more distinct from the group, since it is far from the others in PC 1 and 2 negative (Principal Component). Still according to the data analysis, it is found that the odor attributes of cocoa and sweet, are related, as well as the body, brown color and odor of roasted grain. By the spider plot, the coffee B, has the brown color, astringent taste, body and smoke smell with greater intensity, and the sample A, has the least intensity in relation to these same attributes, less with respect to the smoke odor, than Is less intense in coffee I. The results demonstrate that the judges were able to discriminate the samples.