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The consistency in the sensory analysis of coffees using Q-graders.

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Academic year: 2021

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Figure

Table 1    Averages and standard deviations for the characteristics:
Table 2  Pearson’s correlation coefficients among fragrance, uniformity, absence of defects, sweetness, flavor, acidity, body, aftertaste, balance, overall and total evaluation, of the coffees with  sensory analyses carried out in the morning *e **Signific
Fig. 2    Dendrogram among  coffees obtained based on the  sensory analyses carried out in  the afternoon
Table 6    Pearson’s correlation coefficients among fragrance/aroma, uniformity, absence of defects, sweetness, flavor, acidity, body, aftertaste,  balance, overall and overall evaluation of the coffees with sensory analyses carried out in the morning
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