Cluster analysis of coffee blends for some sensory properties: a comparative approach to the ABIC’s classification criteria

Cluster analysis of coffee blends for some sensory properties: a comparative approach to the ABIC’s classification criteria

Authors

DOI:

https://doi.org/10.5433/1679-0375.2021v42n2p145

Keywords:

Grouping, Specialty coffees, Dendrogram, Cutoff score, Taster,

Abstract

In Brazil, coffee beverage quality is classified according to technical recommendations of the Associação Brasileira da Indústria de Café (ABIC), which determines cutoff points to discriminate from non-recommended to gourmet coffees. Accordingly, this study aimed to propose the use of cluster analysis to evaluate coffee blends composed of coffees with different qualities and of different varieties regarding a few sensory properties, using continuous and binary scales obtained by a cutoff, which defines whether the coffee is recommendable or not according to the ABIC criteria. It is believed, therefore, that this technique can be used to analyze coffee beverage quality as it is easily accessible and implemented by researchers. In conclusion, a qualitative cluster analysis using the minimum cutoff value of the ABIC had more promising results. This is because blends whose composition contained high and moderate proportions of specialty coffees were more homogeneous in the clustering.

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Author Biographies

Daiane de Oliveira Gonçalves, Universidade Federal de Lavras - UFLA

PhD student in PPGEE, UFLA, Lavras, Minas Gerais

Mariana Resende, Universidade Federal de Lavras - UFLA

PhD student in PPGEE, UFLA, Lavras, Minas Gerais

Natalia da Silva Martins, Universidade Federal de Alfenas - UNIFAL

Prof. Dr., Dept. of Statistics, UNIFAL, Alfenas, Minas Gerais

Flávio Meira Borém, Universidade Federal de Lavras - UFLA

Prof. Dr., Dept. de Agricultural Engineering, UFLA, Lavras, Minas Gerais

Marcelo Angelo Cirillo, Universidade Federal de Lavras - UFLA

Prof. Dr., Dept. of Statistics, UFLA, Lavras, Minas Gerais

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Published

2021-11-03

How to Cite

Gonçalves, D. de O., Resende, M., Martins, N. da S., Borém, F. M., & Cirillo, M. A. (2021). Cluster analysis of coffee blends for some sensory properties: a comparative approach to the ABIC’s classification criteria. Semina: Ciências Exatas E Tecnológicas, 42(2), 145–152. https://doi.org/10.5433/1679-0375.2021v42n2p145

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