## 3 Results and Discussion  
### Sensory Analysis of Green Coffee Beans  
First, a sensory analysis was conducted with a triangular test to verify the capacity of the panelist to differentiate samples of different qualities (Table 1). The results showed that tasters were able to discriminate between green coffee beans of different qualities. As can be seen in Table 1, the tasters had to identify which of the three tasting glasses were different. The table shows that the different qualities of the coffee samples were tentatively identified in the different assays carried out. Thus, the tasters were able to classify samples according to their smell. It should be noted that in the triangle test, for samples of maximum quality, the percentage of success was 100%, while for the medium and low quality, this percentage decreased to 95-98%. This is a very interesting result since tasters can discriminate samples based on their olfactory quality. Subsequently, the coffee samples were selected individually to perform a descriptive evaluation of certain positive and negative attributes of the beans. It is well known that arabica coffee has a higher sensory characteristic that gives it the greatest commercial value. For this reason, green coffee beans were sensorially evaluated descriptively by the tasting panel (Table 2). The panel aimed to define whether the green coffee beans had pleasant or unpleasant attributes that could discriminate samples based on their sensory quality. The tasting panel can be seen to be very accurate. The main positive attributes were related to fruits, herbal, sweet, nutty, and spiced, while the negative attributes were roasted, smoky, fermented, and earthy. The high-quality coffee presented the highest values of the positive attributes with the highest scores in the fruits attribute, followed by the herbal one. The sweet smell was also an important attribute in these coffee samples with differences between the different qualities. Nutty and spiced odors were only significantly different in the highest-quality samples. Regarding the negative attributes, roasted was the most significant, followed by smoky. In this case, the low-quality samples showed higher values of this type of attribute. We have to take into account that the roasted odor is a descriptor related to burnt food, while smoky describes a smell associated with smoke from burning wood (2018). Negative attributes were also found in the low-quality samples related to abnormal fermentation products and those with an earthy or musty odor. The coffee industry elaboration process has possibly brought about the development of certain microorganisms that have spoiled these coffee beans. These results concur with those obtained by [PERSON] and [PERSON] (2018) who affirmed that the contact of the fruit with soil favors the development of undesirable microbial fermentation. \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **High** & **Medium** & **Low** \\ \hline \multirow{3}{*}{High} & & \(p\) \(<\) 0.05 & \(p\) \(<\) 0.05 \\  & — & \(n\) = 5 & \(n\) = 5 \\  & & 95\% & 98\% \\  & \(p\) \(<\) 0.05 & & \(p\) \(<\) 0.05 \\  & \(100\%\) & & 95\% \\  & \(p\) \(<\) 0.05 & & \\ Low & \(n\) = 5 & \(n\) = 5 & — \\  & \(100\%\) & & 96\% & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Results of the triangular sensory analysis test for green coffee beans (\(p\)-value \(<\) 0.05 for each triangle).