Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial del café Geisha y Pacamara de Panamá.

Vega, Aracelly; De León, Javier A.; Reyes, Stephanie M.; Gallardo, José M.

dc.contributor.author	Vega, Aracelly
dc.contributor.author	De León, Javier A.
dc.contributor.author	Reyes, Stephanie M.
dc.contributor.author	Gallardo, José M.
dc.date.accessioned	2022-05-27T15:41:34Z
dc.date.available	2022-05-27T15:41:34Z
dc.date.issued	2021
dc.identifier.citation	https://dx.doi.org/10.4067/S0718-07642021000100089	es_ES
dc.identifier.uri	http://jadimike.unachi.ac.pa/handle/123456789/341
dc.description.abstract	The main objective of this research study was to develop a mathematical model to predict the score that indicates coffee’s sensory quality. To develop the model, the study examined 11 physicochemical parameters, 34 coffee samples, and the judging scores from a 12 cupping judge panel. A multiple regression analysis was performed to determine the relationship between physicochemical parameters and sensory quality to obtain the square of the adjusted correlation coefficient, the coefficients for each parameter within the model, and their p-values. The results show that the parameters 4-caffeoylquinic acid (4-CQA), pH, color, density, and acidity, have a negative influence on sensory quality. The parameters 3-caffeoylquinic acid (3-CQA), acid 5-caffeoilquinic (5-CQA), humidity, Brix, and caffeine have a positive influence on sensory quality. In addition, the parameters 3-CQA, 4-CQA, and pH showed the lowest p values. It is concluded that the model developed here allows estimating the proper range required to score a coffee batch.	es_ES
dc.language.iso	es	es_ES
dc.publisher	Universidad Autónoma de Chiriquí.	es_ES
dc.relation.ispartofseries	Vol. 32 Nº 1 – 2021;
dc.subject	CAFÉ GEISHA (PANAMÁ)
dc.subject	CAFÉ PACAMARA (PANAMÁ)
dc.subject	CAFÉ_COMPOSICIÓN FISICOQUÍMICA
dc.subject	CATACIÓN-SENSORIAL-CAFÉ-MODELO-MATEMÁTICO
dc.title	Modelo matemático para determinar la correlación entre parámetros fisicoquímicos y la calidad sensorial del café Geisha y Pacamara de Panamá.	es_ES
dc.type	Article	es_ES

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