Fuzzy Logic in the Spatial and Temporal Distribution in the Quality of the Beverage in Conilon Coffee

Abstract

<p>The objective in this study was to evaluate the spatial and temporal variability of the beverage quality by applying the fuzzy classification in the final global sensory analysis, for Coffea canephora Pierre ex A. Froehner, in two consecutive harvests. The studied variables were: fragrance (aroma), flavor, bitterness (sweetness), set, balance, cleaning, aftertaste, mouth feel, uniformity, salinity (acidity) and drink (global note). To the average overall scores of the drinks obtained on the cup-tasting at 80.0 points of a sampling, the mesh has applied the function of association of the fuzzy classification linear model to determine the degree of pertinence. The data were analyzed by the descriptive statistics and then by geostatistics to verify the existence and quantify the degree of spatial dependence of the variables. In the interval classified as “very good coffee” is found in the global average grade, in the two harvests. The methodology fuzzy applied in the global beverage note of the coffee conilon seminal made it possible to determine their spatial variability in the same distribution pattern in the two harvests, close ranges, and adjustments to the spherical model, which was confirmed by the spatial correlation of 61.6% among the fuzzy maps for the global score</p>

Beverage quality of most cultivated Coffea canephora clones in the Western Amazon

“…These results indicate that both the effects of genotypes (clones) and the effect of the GxE interaction are important for the expression of the beverage quality. Significant effects of the genotype × environment interaction in coffee growing were also reported in other studies (Barbosa et al, 2012;Borém et al, 2019;Laviola et al, 2007;Fonseca et al, 2019;Moura et al, 2017).…”

“…The two scores are then added to determine the result of the bitterness/sweetness relationship (SCA, 2013); in this study, sweetness exceeded bitterness. The scores of all the attributes of the sensory profile of the clones were higher than the values observed by Fonseca et al (2019), with a mean score of 75.58 points in the 2016/2017 crop season in the state of Espírito Santo.…”

“…Main differences in beverage quality among the genotypes of Coffea sp. are due to differences in their genetic constitution (Moschetto et al, 1996), which exhibit differentiated expression in the environments in which the coffee is grown (Laviola et al, 2007;Fonseca et al, 2019).…”

Quality of Coffea canephora beverage as a function of genotype, processing method and grain size

“…Ribeiro et al (2014) and Souza et al (2018) select the overall average score (OS) of 68.4 and 66.5, respectively, for clonal conilon coffee, classified as good quality coffee and not specific for the type of sieve in the studies. Fonseca et al (2019) found OS of 75.4 for seminal conilon coffee produced at high altitude, classified as very good coffee, separated in sieves 13.…”

“…The quality of the beverage the conilon coffee beans (Coffea canephora) has been the object of several studies due to the demanding domestic and international markets. The market demand for the consumption better quality coffee is leading farmers to improve production processes in order to achieve higher results in the final global score of beverages in the hedonic scale (Fonseca et al, 2019). One of the methods for assess the quality of the beverage is a sensory analysis, which depends on the sensitivity and tasting experience of accredited tasters based on specific protocols.…”