Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method

BACKGROUND Knowledge of the sensory profile of coffee quality, associated with genetic and environmental factors, is of utmost importance for the international market, as well as for the productive sector. In this context, the goal of this study was to classify the quality of Coffea arabica L., cv....

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-08, Vol.96 (10), p.3543-3551
Main Authors: Ramos, Mariana Figueira, Ribeiro, Diego Egídio, Cirillo, Marcelo Ângelo, Borém, Flávio Meira
Format: Article
Language:English
Subjects:
Altitude
Arabica coffee
Brazil
Classification
Coffea - chemistry
Coffea - classification
Coffea arabica
Coffee
Coffee - chemistry
Coffee industry
decision tree
Decision Trees
Foods
Genetics
Markets
Quality
sensory attributes
Sensory perception
Smell
specialty coffees
Taste
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Summary:BACKGROUND Knowledge of the sensory profile of coffee quality, associated with genetic and environmental factors, is of utmost importance for the international market, as well as for the productive sector. In this context, the goal of this study was to classify the quality of Coffea arabica L., cv. Yellow Bourbon, according to different scores obtained through sensory evaluations based on the Specialty Coffee Association of America protocol (SCAA), and by means of decision trees resulting from applying the CHAID method (chi‐square automatic interaction detection). To that end, we used a database with the sensory characteristics of cv. Yellow Bourbon and the environmental characteristics of the Mantiqueira de Minas region, State of Minas Gerais, Brazil. RESULTS The method used exhibited promising results regarding accuracy and success rates in order to discriminate coffee sensory quality as a function of the production environment. The results obtained clearly show the effect of the coffee growing environment on the Yellow Bourbon variety, resulting in notable sensory differences in the beverage. CONCLUSION It was possible to discriminate cv. Yellow Bourbon coffee samples, the sensory evaluations of which resulted in scores of ≥88 points, which are associated with growing environments at altitudes of ≥1200 m. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7539