Impact of chemical changes on the sensory characteristics of coffee beans during storage

2014 ◽  
Vol 147 ◽  
pp. 279-286 ◽  
Author(s):  
Mery Yovana Rendón ◽  
Terezinha de Jesus Garcia Salva ◽  
Neura Bragagnolo
Keyword(s):  
Sensory Characteristics ◽  
Chemical Changes ◽  
Coffee Beans

scholarly journals Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

2017 ◽  
Vol 47 (9) ◽  
Author(s):  
Liliana Estrella Gamonal ◽  
Geomar Vallejos-Torres ◽  
Luis Arévalo López
Keyword(s):  
Sensory Quality ◽  
Sensory Characteristics ◽  
Solar Drying ◽  
Coffee Beans ◽  
Significant Difference ◽  
Specialty Coffee ◽  
San Martín ◽  
Coffea Arabica L ◽  
Different Altitudes

ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety.

Assessment of chemical changes and skin penetration of green Arabica coffee beans biotransformed by Aspergillus oryzae

2020 ◽  
Vol 23 ◽  
pp. 101512
Author(s):  
Filipe Soares Bertges ◽  
Maria da Penha Henriques do Amaral ◽  
Mirian Pereira Rodarte ◽  
Maria José Vieira Fonseca ◽  
Orlando Vieira Sousa ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Skin Penetration ◽  
Chemical Changes ◽  
Arabica Coffee ◽  
Coffee Beans

Changes in physiology, composition and sensory characteristics of Australian papaya during ripening

1995 ◽  
Vol 35 (8) ◽  
pp. 1173 ◽  
Author(s):  
RBH Wills ◽  
SB Widjanarko
Keyword(s):  
Ascorbic Acid ◽  
Ethylene Production ◽  
Elevated Temperatures ◽  
Sensory Characteristics ◽  
Chemical Changes ◽  
Benzyl Isothiocyanate ◽  
Yellow Colour ◽  
Physico Chemical ◽  
Sensory Changes

Australian papaya fruit were held at 20, 25 and 30�C and physico-chemical and sensory changes occurring during ripening observed. Fruit at 20�C showed a respiratory climacteric after about 5 days at which time peel colour was 20-50% yellow. The peak in ethylene production occurred about 1 day after the climacteric. The major physico-chemical changes were increases in ascorbic acid and total carotene, and a decrease in benzyl isothiocyanate (BITC). Maximum sensory characteristics were attained 2 days after peel showed a full yellow colour. Fruit held at 25 and 30�C ripened faster, had higher concentrations of total carotene and ascorbic acid, firmer flesh texture, a lower BITC level, more intense yellow peel colour and more acceptable eating attributes. Australian papaya would therefore be more acceptable to consumers if ripened at elevated temperatures rather than at 20�C.

scholarly journals Sensory Attributes of Cold Brew Coffee Products at Various Resting Time After Roasting Process

2019 ◽  
Vol 35 (1) ◽  
pp. 42-50
Author(s):  
Nabiilah Salmaa Dwiranti ◽  
Ardiansyah Ardiansyah ◽  
Nurul Asiah
Keyword(s):  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Roasted Coffee ◽  
Multiple Factor Analysis ◽  
Projective Mapping ◽  
Coffee Beans ◽  
Resting Time ◽  
Roasted Coffee Beans

The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give significan effect on sensory quality of coffee. This study aims to determine the dominant sensory characteristics that can be used as quality parameters of cold brew coffee products at various resting times after roasting. The cold brew coffee product was brewed from roasted Arabica coffee beans with various resting time (0, 1, 3, 5, 7, and 9 days). Projective Mapping (Napping) sensory analysis method was used in this study. The samples were tested by 75 untrained panelists (naive panelists). Multiple Factor Analysis was used to obtain the cold brew coffee sample position configuration. The results of the analysis showed that panelists were able to differen- tiate the characteristic of sensory attributes each sample. The aroma and flavor are the main attributes that can differentiate the characteristics of each sample. From the napping method, the results obtained in the form of individual factor map and preference mapping showed that the sample resting time 1 and 3 days after roasting were assessed by the panelists as closest to the control sample (0 days). In summary, the resting time treatment of roasted coffee beans have a significant effect on the sensory characteristics of cold brew coffee products. This is proofed by changes of aroma, flavor, and aftertaste during certain period of resting time.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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