Tasters’ performance in a coffee quality contest in Brazil

Authors

DOI:

https://doi.org/10.25186/.v16i.1922

Abstract

The objective of this work was to evaluate the performance of coffee tasters in five annual editions of Minas Gerais Coffee Quality Contest. The repeatability coefficients of the tasters’ scores for sensory attributes were estimated, as well as the minimum numbers of tasters required for consistent sensory results, and the groups of tasters by (dis)similarity of sensory scores. For the repeatability analysis, the treatments (coffees) were tested with the repetitions, constituted by the tasters. The repeatability coefficients were estimated using the analysis of variance, principal component and structural analysis methods. The minimum number of tasters was obtained based on pre-established determination coefficients. Euclidean distance matrices between tasters were determined, which were used as a measure of dissimilarity for cluster analysis by the Tocher optimization method. The tasters’ performance
in five annual editions of Minas Gerais Coffee Quality Contest is reliable using COE or SCA sensory analysis protocols. Although not fully calibrated, most tasters are grouped with similar cupping results. Unless efficient calibration prior to the contest is adopted, the number of tasters to be used in the next contest editions can not be drastically and randomly reduced, since the estimated minimum number varied over the years. Calibration activities are suggested to improve two main aspects of the Minas Gerais Coffee Quality Contest: distinguishing the best coffees and trainning tasters.

Key words: Specialty coffee; Sensory analysis; Coffee beverage; Repeatability analysis.

References

ALLIANCE FOR COFFEE EXCELLLENCE - ACE. COE Cupping Form. 2020. Available in: <https://allianceforcoffeeexcellence.org/wp-content/uploads/2017/11/cupping_form_new-3.pdf>. Access in: October, 22, 2021.

BERGO, C. L. et al. Estimativa de repetibilidade de caracteres de produção em pupunheiras para palmito da raça Putumayo. Revista Brasileira de Fruticultura, 35(3):829‑836, 2013.

CARVALHO, A. M. et al. Relationship between the sensory attributes and the quality of coffee in different environments. African Journal of Agricultural Research, 11(38):3607-3614, 2016.

CHAMBERS, E.; BOWERS, J. A.; DAYTON, A. D. Statistical designs and panel training/experience for sensory analysis. Journal of Food Science, 46(6):1902-1906, 1981.

CRUZ, C. D.; REGAZZI, A. J.; CARNEIRO, P. C. Modelos biométricos aplicados ao melhoramento genético. 2.ed. Viçosa, Minas Gerais: Editora UFV, 2012. 514p.

CRUZ, C. D. GENES: A software package for analysis in experimental statistics and quantitative genetics. Acta Scientiarum. Agronomy, 35(3):271-276, 2013.

CRUZ, C. D.; FERREIRA, F. M.; PESSONI, L. A. Biometria aplicada ao estudo da diversidade genética. Visconde do Rio Branco: Suprema, 2011. 620p.

D’ALESSANDRO, S. C. Identificação de cafés especiais. In: SAKIYAMA, N. S. et al. Café arábica: Do plantio à colheita. Viçosa, Minas Gerais: Editora UFV, p.268-291, 2015.

DI DONFRANCESCO, B. D.; GUZMAN, N. G.; CHAMBERS, E. Comparison of results from cupping and descriptive sensory analysis of Colombian brewed coffee. Journal of Sensory Studies, 29(4):301-311, 2014.

EMPRESA DE ASSISTÊNCIA TÉCNICA E EXTENSÃO RURAL DO ESTADO DE MINAS GERAIS - EMATER. XVIII Concurso de qualidade dos cafés de Minas Gerais. 2021. Available in: <https://www.emater.mg.gov.br/doc/intranet/upload/cafe2018/regulamento_do_concurso_dos_cafes.pdf >. Access in: October, 22, 2021.

FERREIRA, W. M. P. et al. Requisitos para credibilidade da análise sensorial do café. Revista de Ciências Agrárias, 41(1):271-280, 2018.

GUTIERREZ, N.; BARRERA, O. Selección y entrenamiento de un panel en análisis sensorial de café Coffea arabica L. Revista de Ciencias Agrícolas, 32(2):77-87, 2015.

NEGREIROS, J. R. S. et al. Estimativa de repetibilidade para caracteres de qualidade de frutos de laranjeira‑doce. Pesquisa Agropecuária Brasileira, 49(1):40-48, 2014.

PEREIRA, L. L. et al. The consistency in the sensory analysis of coffees using Q-graders. European Food Research and Technology, 243(9):1545-1554, 2017.

PEREIRA, L. L. et al. Propositions on the optimal number of q-graders and r-graders. Journal of Food Quality, 3285452:7, 2018.

RIBEIRO, D. E. et al. Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. African Journal of Agricultural Research, 11(27):2412-2422, 2016.

SPECIALTY COFFEE ASSOCIATION - SCA. Protocols. 2015. Available in: <http://www.scaa.org/PDF/resources/cupping-protocols.pdf>. Access in: October, 22, 2021.

SILVEIRA, A. S. et al. Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil. Revista Ceres, 63(4):436-443, 2016.

TEIXEIRA, L. V. Análise sensorial na indústria de alimentos. Revista do Instituto de Laticínios Cândido Torres, 64(366):12-21, 2009.

TOLESSA, K. et al. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. Journal of the Science of Food and Agriculture, 97(9):2849-2857, 2016.

Downloads

Published

2021-12-16

How to Cite

PINHEIRO, A. C. T.; FABRI JÚNIOR, M. A.; CRUZ, C. D.; RUFINO, J. L. dos S.; SAKIYAMA, N. S. . Tasters’ performance in a coffee quality contest in Brazil. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161922, 2021. DOI: 10.25186/.v16i.1922. Disponível em: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1922. Acesso em: 24 jun. 2022.