Seleção e treinamento de uma equipe para avaliação sensorial de café cereja descascado.

Abstract

It was developed a process of selection and training of a team to evaluate sensorially drink prepared with samples of peeled coffee cherry with different texts of residual mucilage. The procedure consisted on following stages: 1, Test of aroma of selective character considering as cut point the minimum eight rightness of the ten analyzed samples. 2. Training of provers through the following stages: a) the familiarization with standards; b) description and quantification of the attributes; c) triangular tests; e, d) ordinance tests. The results obtained by the evaluation of the attributes, except its sweetness, can be considered as satisfactory because their correlation coefficient were lower than 10%.