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Received Sep 14, 2017; Accepted Nov 13, 2017
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1. Introduction
In the coffee industry, the tasting procedure is used to negotiate the price based on the quality of the drink, which is described by the tasters using personal opinion and tasting experience accumulated over the years [1]. Although the tasting process is widely used, for Di Donfrancesco et al. [2], this is not the best method to evaluate coffee quality, due to a range of factors that interfere with the tasting process.
According to Alvarado and Linnemann [3], the “taster” is a judge who performs the sensory evaluation, and this agent is in charge of evaluating the quality of the coffee and, consequently, the evaluation of quality is influenced by his sensorial perceptions.
The taster tends to prefer one sensory profile to the detriment of others or even according to commercial and industrial standards in order to meet the demand of certain clients. This sensorial classification of coffees is based on the taste of the cup. Tasting technique may vary and/or be modified based on the location of the tasting [4]. The field of sensory evaluation of coffees grew rapidly in the second half of the twentieth century, along with the expansion of the processed food and consumer products industries. Sensory evaluation is now an irreplaceable tool in the food industry and is used in key sectors in the production of specialty coffees [5].
However, there is no consensus in the literature about the number of testers to be used during sensory analysis of coffee, as well as the terminology for the profession. Traditionally, judges should be screened for sensory capabilities that meet the requirements of assessments [6]. In companies that have tasters, it is common that the team consists of a quality control leader and assistants; however, in many producing regions (origins/rural areas) the purchasing offices use only one person in this role.
It is known that tasters trained and experienced in sensorial analysis of coffee are not common because the method is not usually taught in colleges and technical schools in Brazil. For...