Research Article

Propositions on the Optimal Number of Q-Graders and R-Graders

Table 1

Grouping of the different numbers of Q-Graders and their respective coefficients of variation of the sensorial characteristics of the Arabica coffee samples with the SCA and BSCA protocols.

Number of Q-GradersCoefficient of variation (%)
Total noteFragranceFlavorBalanceAcidityBodySweetnessAftertaste

12.199.865.043.344.403.0312.984.43
21.416.513.522.333.202.139.583.15
31.095.072.891.932.671.727.702.55
40.894.072.471.652.301.526.552.12
50.753.312.281.462.061.355.862.01
60.602.822.091.361.901.165.291.84
70.532.371.811.211.691.144.941.69
80.411.921.791.191.521.004.851.48
90.321.431.651.101.580.984.361.49
100.320.981.571.061.490.934.211.40