Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores

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dc.creatorMarcelo Ângelo Cirillo
dc.creatorMariana Figueira Ramos
dc.creatorFlávio Meira Borém
dc.creatorFelipe Mesquita de Miranda
dc.creatorDiego Egídio Ribeiro
dc.creatorFortunato Silva de Menezes
dc.date2019
dc.date.accessioned2026-07-07T03:52:31Z
dc.descriptionThe 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 facilitates the identification of outliers while also evaluating the discriminatory powers of a sensory panel concerning the differentiation of pure blends and coffees. For this purpose, four experiments were performed that tested coffees with different qualities and varieties. The results suggest that the statistical procedure proposed in this work was effective for discriminating the blends relative to the pure coffees and that the effects of the concentrations and types of processing did not interfere with the statistical evaluations.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303060470008
dc.identifierhttps://www.redalyc.org/journal/3030/303060470008/
dc.identifierhttps://www.redalyc.org/journal/3030/303060470008/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303060470008/303060470008.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303060470008/movil
dc.identifier10.4025/actasciagron.v41i1.39323
dc.identifier.urihttp://hdl.handle.net/123456789/445695
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Vol.41
dc.subjectAgrociencias
dc.titleStatistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá