Sensory evaluation of coffee

This bachelor thesis deals with the sensory quality of chosen types of coffee. The theoretical part was focused on the production of coffee and raw materials needed and also an introduction to sensory analysis was described. The experimental part was focused on evaluation itself. Untrained assessors from Faculty of Chemistry BUT in Brno were invited for sensory evaluation, who evaluated selected coffee kinds using the preprepared form. Purchased samples were subjected to sensory evaluation by the ranking test and profile test. The intensity and/or pleasantness of seven selected descriptors (foaming, sweetness, acidity, astringency, bitterness, the foreign taste and odor) were evaluated using unstructured graphical scale with the verbal description of the anchor points. The results were then evaluated graphically and statistically processed