Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis
Multiple linear regression analysis was performed to try to relate the quality of the coffee beverage to its chemical composition. Six samples of each beverage quality (Soft, Hard, Riada and Rio) were classified by professional tasters from the I B.C., and 24 cup tests were performed for each sample...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12802 |
| _version_ | 1854966488223449088 |
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| author | Amorim, H.V. Cruz, V.F. Teixeira, A.A. Malavolta, E. |
| author_browse | Amorim, H.V. Cruz, V.F. Malavolta, E. Teixeira, A.A. |
| author_facet | Amorim, H.V. Cruz, V.F. Teixeira, A.A. Malavolta, E. |
| author_sort | Amorim, H.V. |
| collection | Repositorio CATIE |
| description | Multiple linear regression analysis was performed to try to relate the quality of the coffee beverage to its chemical composition. Six samples of each beverage quality (Soft, Hard, Riada and Rio) were classified by professional tasters from the I B.C., and 24 cup tests were performed for each sample. The chemical analyses of total free carbohydrates, reducing sugars, total nitrogen, proteins soluble in NaCl, NaOH and phosphate buffer, total chlorogenic acid, phenols soluble in methanol and water, hydrolyzable phenols and electrophotogenic behavior of the proteins were considered in the regression analysis.
When total nitrogen was omitted, an equation was obtained in which significance was obtained at the 5 percent level. The regression coefficient was 0.83. The coefficient of determination was 0.6943, meaning that 69.13 percent of the variation in beverage quality depends on the compounds analyzed, and can be explained by the multiple linear regression equation calculated in this work. Among the compounds studied, those that most affected beverage quality were total chlorogenic acids (negatively) and water-soluble phenols (positively). |
| format | Artículo |
| id | RepoCATIE12802 |
| institution | Centro Agronómico Tropical de Investigación y Enseñanza |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| publisherStr | Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| record_format | dspace |
| spelling | RepoCATIE128022025-05-15T22:54:23Z Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis Química del café verde brasileño y la calidad de la bebida, 5: Análisis de regresión lineal múltiple. Amorim, H.V. Cruz, V.F. Teixeira, A.A. Malavolta, E. Calidad||quality||qualidade||qualité Coffea arabica||Coffea arabica||Coffea arabica||Coffea arabica Análisis de la regresión||regression analysis||análise de regressão||analyse de régression Bebida||beverages||bebida||boisson Sede Central Multiple linear regression analysis was performed to try to relate the quality of the coffee beverage to its chemical composition. Six samples of each beverage quality (Soft, Hard, Riada and Rio) were classified by professional tasters from the I B.C., and 24 cup tests were performed for each sample. The chemical analyses of total free carbohydrates, reducing sugars, total nitrogen, proteins soluble in NaCl, NaOH and phosphate buffer, total chlorogenic acid, phenols soluble in methanol and water, hydrolyzable phenols and electrophotogenic behavior of the proteins were considered in the regression analysis. When total nitrogen was omitted, an equation was obtained in which significance was obtained at the 5 percent level. The regression coefficient was 0.83. The coefficient of determination was 0.6943, meaning that 69.13 percent of the variation in beverage quality depends on the compounds analyzed, and can be explained by the multiple linear regression equation calculated in this work. Among the compounds studied, those that most affected beverage quality were total chlorogenic acids (negatively) and water-soluble phenols (positively). 2025-05-14T19:31:25Z 2025-05-14T19:31:25Z Artículo https://repositorio.catie.ac.cr/handle/11554/12802 openAccess en Turrialba Vol. 25, no. 1 7 application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| spellingShingle | Calidad||quality||qualidade||qualité Coffea arabica||Coffea arabica||Coffea arabica||Coffea arabica Análisis de la regresión||regression analysis||análise de regressão||analyse de régression Bebida||beverages||bebida||boisson Sede Central Amorim, H.V. Cruz, V.F. Teixeira, A.A. Malavolta, E. Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title | Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title_full | Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title_fullStr | Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title_full_unstemmed | Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title_short | Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis |
| title_sort | chemistry of brazilian green coffee and the quality of the beverage 5 multiple linear regression analysis |
| topic | Calidad||quality||qualidade||qualité Coffea arabica||Coffea arabica||Coffea arabica||Coffea arabica Análisis de la regresión||regression analysis||análise de regressão||analyse de régression Bebida||beverages||bebida||boisson Sede Central |
| url | https://repositorio.catie.ac.cr/handle/11554/12802 |
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