A design of experiment strategy for quality control of specialty coffee drink based on sensory analysis and statistical tools

A design of experiment strategy for quality control of specialty coffee drink based on sensory analysis and statistical tools

Abstract Sensory analysis is crucial for assessing food and beverage quality, but discrepancies may arise in some cases and make the quality evaluation imprecise even with statistical analysis. This issue can be mitigated by sensory analysis based on the coffee drink nuanced characteristics. Therefo...

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Bibliographic Details
Main Authors: Licarion Pinto, Hilton Lopes Júnior, Enrique Anastácio Alves, Rodrigo Barros Rocha, Alexsandro Lara Teixeira, Jefferson Santos de Gois
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-12-01
Series:Brazilian Journal of Food Technology
Subjects:
Coffea canephora
Sensory analysis
Coffee
Chemometrics
Experimental design
Quality assessment
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100435&lng=en&tlng=en
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