Very beyond subjectivity: The limit of accuracy of Q-Graders.

When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-Graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and nonspecialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 nonspecialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00-80.00 points), which are considered as nonspecialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and nonspecialty coffee. PRACTICAL APPLICATIONS: The article deals with the sensory evaluation process of coffees, and it has great importance to teaching and research institutions in Brazil, the largest producer, largest exporter and the country with the highest concentration of coffee scholars in the world. The article focuses on a new approach and a new way of looking at the sensory evaluation process of coffees, using the methodology of the Specialty Coffee Association to analyze the accuracy and efficiency of the Q-Graders.

Relation of El Niño and La Niña phenomena to precipitation, evapotranspiration and temperature in the Amazon basin.

Weather phenomena El Niño and La Niña are observed by meteorological variables, which allows you to track climate change and its possible effects in certain regions. The objective of this study was to analyze the behavior of rainfall, temperature and evapotranspiration in the Amazon river basin (Latitudes 5° N to 20° S and Longitudes 50° W to 80° W), comparing them with the occurrence of El Niño and La Niña phenomena, from January 2000 to December 2016. The values referring to the meteorological variables were obtained from the TRMM and MODIS orbital sensors. After data pre-processing, the data were separated into monthly and annual scales and per period according to the presence or absence of El Niño and La Niña phenomena. Based on the results obtained, it was observed that the studied variables were affected by modification of both phenomena. The modifications are more noticeable in the distinction between the more and less rainy periods. Among the variables studied, the evapotranspiration was severely affected in the rainiest months, the La Niña phenomenon, and the least rainy months, El Niño. Thus, it was possible to conclude that, in general, the presence of La Niña increased precipitation values in comparison to the Neutral period, but the inverse occurs in the presence of El Niño. The methodology applied in the present study was adequate for the analysis of the modifications of the meteorological variables coming from the El Niño and La Niña phenomena, being able to be adapted to other variables and regions.