SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

• DOI: 10.25186/cs.v14i4.1627
• Publication Date: 2019-12-10T12:23:16Z
• Authors: Denis Henrique Si...; Hully Alves Rocha; Luciana Maria Vie...; José Marcos Angél...; Iêda Bruna dos Reis; Carlos Henrique E...; Sávia Del Vale Terra
• Keywords: Organoleptic; Sensory Analysis

Roasted coffee is subject to loss of quality due aging, and the intensity these losses influenced by packaging. The objective in this study was evaluate possible sensory a specialty roasted coffee, stored beans for 150 days different packages storage temperatures. experiment carried out Coffee Classification Industrialization Laboratories IFSULDEMINAS Campus Muzambinho. after 48 hours it packed three kept at room temperature refrigerated 18ºC ± 1ºC days, with evaluations every 50 starting from zero time. experimental design used entirely randomized 3 repetitions. Sensory evaluation performed Q-Grader judges, according SCAA protocol. data were evaluated using SISVAR software, when significance between treatments detected, regression Scott-Knott tests applied 5% probability level. packaging did not interfere coffee. There an interaction time attribute “body”. decreased linearly time, 86 80 points, 84 storage.