The espresso protocol as a tool for sensory quality evaluation
Pourquoi ce travail est dans la base
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Notice bibliographique
Résumé
• Initial and overall quality scores were comparable, except for those in the defective sample. • Check-all-that-apply method was utilized to characterize sensory attributes of espresso. • The US/Canada and Australia/New Zealand coffee experts evaluated espresso similarly. • Blind duplicates were evaluated similarly, reflecting consistent measure of the protocol. • The defect was perceived during flavor evaluation only. Espresso is prepared differently from filter coffee as pressure extracts flavor components from ground coffee. Nowadays it is enjoyed by many as it is or in espresso-based drinks. The Espresso Protocol (TEP) is a new method for assessing the quality of espressos by utilizing sensory evaluation techniques, such as the just-about-right (JAR) scale and the check-all-that-apply (CATA). This study aimed to evaluate the discriminability of TEP. Coffee experts from the US/Canada (n = 32) and Australia/New Zealand (n = 31) participated in the study. Twelve coffees were shipped for evaluation using espresso machines in their respective homes. As a result of the response analysis using the frequency of CATA to identify the participants’ coffee culture differences, no significant cultural differences were identified in the two groups, the US/Canada and Australia/New Zealand. CATA results enabled discrimination among samples and were able to indicate characteristics associated with high quality coffee and able to identify ‘defect’ in samples. Defect due to container contamination was perceived from flavor evaluation only. There was no significant difference between the initial quality score and overall quality scores evaluated at this tool’s beginning and end, except for the defective coffee sample. Between the percentages of participants who were willing to use the bean for espresso extraction and overall quality scores, there was a high correlation. Penalty analysis coupling overall quality score and just-about-right evaluations of each category indicated their influence on quality perception. Furthermore, no significant differences between blind duplicate coffee samples confirmed consistent measurement of this tool. TEP can be used to evaluate the quality of coffee beans for espresso by coffee experts.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,007 | 0,011 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,001 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découle