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Updated: May 20, 2025

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整合优化的描述性资料,消费者接受度和文本分析来评估咖啡饮料的质量:探索巴西中央高原的肥

Lívia de Lacerda de Oliveira¹, Manuella Oliveira Nascimento¹, Sônia Maria Costa Celestino²

¹Department of Nutrition, College of Health Sciences, University of Brasilia, Brazil.

Food research international (Ottawa, Ont.)

|May 17, 2025

概括

受精会影响咖啡的感官质量. 优化描述性分析 (ODP) 和消费者测试比传统的特种咖啡协会 (SCA) 评分更好地反映消费者偏好.

科学领域:

农学和食品科学农学和食品科学
感官科学感官科学
植物营养植物营养

背景情况:

咖啡质量受到遗传学,环境和农业实践的影响,如土壤肥沃性和施肥.
(K) 是植物生长的关键营养素,可能会影响咖啡豆的成分和感官属性.

研究的目的:

研究不同肥 (K2SO4,KCl,KNO3) 对Catiguá和Arara咖啡品种感觉质量的影响.
为了比较传统的特种咖啡协会 (SCA) 协议与优化描述性分析 (ODP) 和基于消费者的文本分析在评估咖啡质量的有效性.

主要方法:

使用SCA协议,ODP和消费者接受测试进行感官评估.
统计分析包括主要组件分析 (PCA),RV系数,集群分析和部分最小平方 (PLS) 回归.
对消费者反的文字分析.

主要成果:

源显著影响了咖啡的感觉特征,而KCl通常与增加的苦味有关.
在ODP和消费者测试中,与SCA相比,与消费者认知更好地协调,这表明了光环和定效应.
消费者接受度各不相同,有些群体在平衡时容忍苦味,而另一些群体则拒绝具有明显苦味和余味的咖啡.
苦味,余味和酸度是消费者接受的关键驱动因素.

结论:

受精策略可以优化,以提高咖啡的感官质量.
像ODP和消费者接受测试这样的先进感官方法提供了比传统SCA评分更以市场为导向的咖啡评估方法.
平衡关键的感官属性对于最大限度地让消费者接受特种咖啡至关重要.

关键词:

消费者的接受度消费者的接受度优化的描述性配置文件.化肥的受精方式专用咖啡是一种特殊的咖啡.文本分析文本分析

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