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The consistency in the sensory analysis of coffees using Q-graders

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Abstract

The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation.

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Acknowledgements

The authors thank the Federal Institute of Espírito Santo for supporting this research and also the translation and review of this article, as well as the Q-graders’ participation, who dedicated themselves to the realization of this study. We also thank CNPq and SETEC for the availability of resources for research.

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Authors and Affiliations

  1. Departamento de Engenharia de Produção e Transportes, Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Osvaldo Aranha, 99, Porto Alegre, 90035-190, RS, Brazil

    Lucas Louzada Pereira

  2. Departamento de Ciência e Tecnologia de Alimentos, Instituto Federal do Espírito Santo - Ifes, Rua Elizabeth Minete Perim - Bairro São Rafael, Venda Nova do Imigrante, 29375-000, Espírito Santo, Brazil

    Wilton Soares Cardoso

  3. Departamento de Estatística, Instituto Capixaba de Assistência Técnica, Pesquisa e Extensão (INCAPER), Rua Afonso Sarlo, 160, Vitória, 29052-010, ES, Brazil

    Rogério Carvalho Guarçoni

  4. Pesquisador, Empresa Brasileira de Pesquisa Agropecuária, Embrapa Café, Rua Afonso Sarlo, 160, Vitória, 29052-010, ES, Brazil

    Aymbiré Francisco Almeida da Fonseca

  5. Departamento de Ciências Florestais, Universidade Federal do Espírito Santo (UFES), Avenida Gov. Lindemberg, 316, Jerônimo Monteiro, 29550-000, ES, Brazil

    Taís Rizzo Moreira

  6. Departamento de Engenharia de Produção e Transportes, Universidade Federal do Rio Grande do Sul - UFRGS, Avenida Osvaldo Aranha, 99, Porto Alegre, 90035-190, RS, Brazil

    Carla Schwengber ten Caten

Authors
  1. Lucas Louzada Pereira
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  2. Wilton Soares Cardoso
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  3. Rogério Carvalho Guarçoni
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  4. Aymbiré Francisco Almeida da Fonseca
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  5. Taís Rizzo Moreira
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  6. Carla Schwengber ten Caten
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Corresponding authors

Correspondence to Lucas Louzada Pereira or Carla Schwengber ten Caten.

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All ethical standards regulated in Brazil were duly followed. This article comes from a research project, being in compliance with all ethical principles.

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Pereira, L.L., Cardoso, W.S., Guarçoni, R.C. et al. The consistency in the sensory analysis of coffees using Q-graders. Eur Food Res Technol 243, 1545–1554 (2017). https://doi.org/10.1007/s00217-017-2863-9

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  • DOI: https://doi.org/10.1007/s00217-017-2863-9

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