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

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• 作者：Mariana Figueira Ramos ; Diego Egí ; dio Ribeiro ; Marcelo  ; ngelo Cirillo and Flá ; vio Meira Boré ; m
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2016
• 出版时间：15 August 2016
• 年：2016
• 卷：96
• 期：10
• 页码：3543-3551
• 全文大小：529K
• ISSN：1097-0010

文摘

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.