Evaluación sensorial en Café Espresso. Una Comparación entre Jueces Internacionales

Nelson Gutiérrez Guzmán; Javier Murgueitio Cortes; Nataly Peña Gómez

doi:10.25054/22161325.747

Sensory Analvsis in Espresso Coft’ee Brewed. A Comparison between

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Gutiérrez Guzmán, N., Murgueitio Cortes, J., & Peña Gómez, N. (2014). Sensory Analvsis in Espresso Coft’ee Brewed. A Comparison between. Ingeniería Y Región, 11(1), 101–106. https://doi.org/10.25054/22161325.747

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Published: Jun 30, 2014

Doi

https://doi.org/10.25054/22161325.747

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Vol. 11 (2014)

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Articles

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Esta obra está bajo una Licencia Creative Commons Reconocimiento-NoComercial-CompartirIgual

Nelson Gutiérrez Guzmán

Javier Murgueitio Cortes

Nataly Peña Gómez

Abstract

Three commercial specialty coffees and one fresh specialty cofTee of Huila were sensory analyzed; the samples were make as espresso coffee; the sensory panel was composed by three USA judges, three European judges and four Colombian judges, the samples were evaluated with the Specialty Coffee Association of America (SCAA) methodology. The results showed statistically significant di-fferences (p < 0,05) in the samples by judge origin; the USA judges reported flavor notes associated with wood and cocoa, while the Colombian judges reported flavor notes associate with citric and red fruits.

Keywords

Specialty coffees

sensory analysis

espresso.

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Author Biographies / See

Nelson Gutiérrez Guzmán

Ingeniero Agrícola. Ph.D, Docente

Universidad Surcolombiana.

Javier Murgueitio Cortes

Gerente General

Mild Coffee Company Huila S.A.S. C.I.

Nataly Peña Gómez

Ingeniero Agrícola. Investigadora Grupo Investigación Agroindustria Usco.

References

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SC A A— Specialty Coffee Association of America (2013). Disponible en in: http://www.scaa.org. Consultado el 4 de junio de 2013.