## 3 Results and Discussion
### Sensory Tests
#### 3.4.3 Rate All that Apply (RATA) Test  
RATA test results are presented in Figures 4 and 5. Considering all samples, Figure 4 presents the main sensory attributes and the number of times the assessors checked them. Figure 5: Principal component analysis (PCA): bi-dimensional plot of samples of cascara coffee tea infusions (\(n=6\)) (**A**) and sensory characteristics attributed by consumers (\(n=100\)) through RATA sensory test, distributing volatile compounds and attributes that make up the best acceptance of samples among consumers (**B**). Overall liking and the volatile compounds were considered as supplementary variables. Samples: 1—Brazilfermented (F); 2—Bolivia (F); 3—El Salvador (F); 4 –Nicaragua (F); 5—Brazilfermented (UF); 6—Nicaragua (UF). Considering the results for each sample individually, on the right side of Figure 5a, the superimposition of the ellipses around samples 2, 3 and 4 (fermented samples) indicate that they present very similar characteristics. Samples 5 and 6 (unfermented samples) are located on the left side of the figure and carry similar characteristics, although Sample 6 exhibited a few attributes similar to the fermented samples; Sample 1 was placed in an intermediate position given its hybrid characteristics (mildly fermented). Figure 5b presents the sensory attributes reported for the individual samples by the assessors in association with the acceptance scores and classes of volatile compounds used as secondary variables. The individual volatile compounds and their characteristic attributes are presented in Table 3.  
Looking at Figures 4 and 5, it is notable that, in general, the fermented teas showed more richness of sensory attributes when compared to the unfermented ones, which still maintained some of the characteristics of green coffee seeds. Nevertheless, the attributes leading to higher acceptance (overall liking) were closer to the unfermented samples because most of these assessors are used to consuming unfrenmented teas with poor (weak) flavor characteristics. Most Brazilians generally do not expect a fermented beverage when consuming teas because fermented attributes often resemble spoiled foods. Even fruity and flowery teas are not very popular among these consumers. Mostly, the niche of consumers that appreciate gourmet foods and look for exotic and complex attributes will appreciate this type of beverage. Similar situations have been observed in our studies with specialty coffee beverages. It is worth noting that the distribution of chemical classes in Figure 4B only considered the number of volatile compounds in each chemical class, together with the attributes and their RATA scores, but it did not consider the chromatogram peak areas or the odor threshold of the compounds. Nevertheless, the distribution of the classes is reasonably similar to the odor and flavor descriptions in the literature, which can be revisited in Table 3.  
The aroma, flavor and taste of coffee cascara tea vary considerably and are not easy to reproduce, as they depend not only on genetics but also on the terroric, edaphoclimatic conditions and the postharvest processing method applied, including fermentation [2]. The perceived intensity and the number of assessors who perceived the attributes also varied among samples. However, considering the number of volatile compounds commonly identified in the unfermented and or fermented samples, that 26 attributes were frequently checked for all samples and that most volatile compounds identified in this study were also reported by [PERSON] et al. [44], it appears that the volatile profiles presented in this study can characterize coffee cascara teas generically. Nonetheless, it is expected that the cascara teas will most often show unique profiles depending on the conditions aforementioned. For the unfermented infusions, sweet, herbal, woody, prune, fruity, and honey aromas, and citric, woody, prune, toasted mate, and black tea flavors were most cited but with mild intensity.