A utilização de conceitos das ciências de dados (2022)
- Authors:
- USP affiliated author: OLIVEIRA, BRUNO PEREIRA DE - IQSC
- School: IQSC
- Subjects: CAFÉ; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Português
- Abstract: Coffee is consumed by 98% of Brazilians and is considered the second most consumed beverage in the world and one of the most traded on the stock exchange, and Brazil is one of the most important coffee producers, both in terms of consumption and exportation of the processed raw bean. There is a complexity in the production chain, as the consumer looks for beverages that bring back memories and good feelings during the consumption of a cup of coffee. The fact is that for the maintenance and standardization of the blends sold in the markets, a sensorial evaluation is required, which is a protocol applied by the SCAA protocol method, where 11 qualitative and quantitative coffee requirements are evaluated and a score is generated. The higher the score, the better the coffee is considered. However, the evaluations are carried out by tasters, and the palatable conjecture for this analysis is extremely personal, even for very experienced professionals. With this in mind, the present study aims to apply chemometric tools and data science concepts to a set of sensory samples of coffee in which 36 countries have 1,113 samples of the most diverse varieties of coffee. Thus, through the statistical correlation of variables showed that 5 requirements directly impact the final score of the coffee which were, Aroma, Balance, Acidity, Flavor, Body and sweetness presented as a neutral requirement. Another statistical analysis performed is the comparison of the samples in relation to their origin, and it was found that the coffees from each country have a statistically significant variance, that is, it is noticeable when it is structured in the overall score of the product. Finally, it was understood that the Brazilian consumer seeks as the main quality factor the aroma, and for the specialists this is the fourth most important item in the professional evaluation
- Imprenta:
- Place of publication: São Carlos
- Date published: 2022
-
ABNT
OLIVEIRA, Bruno Pereira de. A utilização de conceitos das ciências de dados. 2022. Trabalho de Conclusão de Curso (Graduação) – Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, 2022. Disponível em: https://bdta.abcd.usp.br/directbitstream/24b217af-1165-43ed-a3ff-5dc517c0feef/Bruno_Monografia%20%281%29.pdf. Acesso em: 19 abr. 2024. -
APA
Oliveira, B. P. de. (2022). A utilização de conceitos das ciências de dados (Trabalho de Conclusão de Curso (Graduação). Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos. Recuperado de https://bdta.abcd.usp.br/directbitstream/24b217af-1165-43ed-a3ff-5dc517c0feef/Bruno_Monografia%20%281%29.pdf -
NLM
Oliveira BP de. A utilização de conceitos das ciências de dados [Internet]. 2022 ;[citado 2024 abr. 19 ] Available from: https://bdta.abcd.usp.br/directbitstream/24b217af-1165-43ed-a3ff-5dc517c0feef/Bruno_Monografia%20%281%29.pdf -
Vancouver
Oliveira BP de. A utilização de conceitos das ciências de dados [Internet]. 2022 ;[citado 2024 abr. 19 ] Available from: https://bdta.abcd.usp.br/directbitstream/24b217af-1165-43ed-a3ff-5dc517c0feef/Bruno_Monografia%20%281%29.pdf
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