Sensory characterization and acceptance of amazonian robustas coffee brews by consumers using a home-use test.

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dc.contributorTHAYNA VIENCZ, UNIVERSIDADE ESTADUAL DE LONDRINA; CLAUDIMARA DA SILVA PORTELA, UNIVERSIDADE ESTADUAL DE LONDRINA; RODRIGO BARROS ROCHA, CNPCA; ENRIQUE ANASTACIO ALVES, CPAF-RO; ANDRE ROSTAND RAMALHO FIGUEIREDO, CPAF-RO; RAFAEL CARLOS ELOY DIAS, UNIVERSIDADE ESTADUAL DE LONDRINA; MARTA DE TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA.
dc.creatorVIENCZ, T.
dc.creatorPORTELA, C. da S.
dc.creatorROCHA, R. B.
dc.creatorALVES, E. A.
dc.creatorRAMALHO, A. R.
dc.creatorDIAS, R. C. E.
dc.creatorBENASSI, M. de T.
dc.date2025-01-10T12:48:10Z
dc.date2025-01-10T12:48:10Z
dc.date2025-01-10
dc.date2024
dc.date.accessioned2026-07-01T00:27:28Z
dc.descriptionThis study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.
dc.format15 p.
dc.identifierBeverages, v. 10, n. 3, 2024.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1171378
dc.identifierhttps://doi.org/10.3390/beverages10030057
dc.identifier.urihttp://hdl.handle.net/123456789/404511
dc.languageeng
dc.rightsopenAccess
dc.subjectCoffea Canephora
dc.subjectCafé Robusta
dc.subjectBeverages
dc.subjectSensory system
dc.subjectQuality control
dc.titleSensory characterization and acceptance of amazonian robustas coffee brews by consumers using a home-use test.
dc.typeArtigo de periódico

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