Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis

Northeast region characteristic of the brazilian plant, the umbu has several possibilities, such as jams, juices, jams, due to your characteristic bittersweet. Fruit processing can be accomplished using standard form conventional sugar, and to meet the need of people with diseases requiring restriction on sugar consumption, it can be replaced by culinary sweetener. In order to reduce the losses of the fruit in post-harvest, and to ensure that the product can be consumed by people restricted to the sugar, this work aims to produce traditional jams and zero sugar so that it can be evaluated and sensory analysis index of acceptability of these products on the market. In order to analyze the acceptance of standard and zero sugar jam was performed sensory analysis, performing the procedure with the collaboration of 50 untrained for completing the evaluation form. The participants were distributed in 52% of the audience was female and 48% male. The parameters analyzed presented in results for the analysis of conventional jams, as a result of greater adaptation of assessors for conventional products. With this it should be noted at the end of the analysis for all parameters analyzed the umbu jelly zero sugar formulation. Although both formulations have presented good acceptances by the evaluators, that may be good investment options for market diversification, since the use of fruits in the cerrado is unusual for the production of by-products.

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Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Coffee Science ◽

10.25186/.v16i.1878 ◽

2021 ◽

Vol 16 ◽

pp. 1-9

Author(s):

Danieli Grancieri Debona ◽

Emanuele Catarina da Silva Oliveira ◽

Carla Schwengber ten Caten ◽

Rogério Carvalho Guarçoni ◽

Taís Rizzo Moreira ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Sensory Analysis ◽

Mid Infrared ◽

Mid Infrared Spectroscopy

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Glycosylation of Volatile Phenols in Grapes Following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

Molecules ◽

10.3390/molecules26175277 ◽

2021 ◽

Vol 26 (17) ◽

pp. 5277

Author(s):

Julie A. Culbert ◽

WenWen Jiang ◽

Renata Ristic ◽

Carolyn J. Puglisi ◽

Elizabeth C. Nixon ◽

...

Keyword(s):

Sensory Analysis ◽

Field Trials ◽

Smoke Exposure ◽

Cabernet Sauvignon ◽

Financial Viability ◽

Volatile Phenols ◽

Post Harvest ◽

Volatile Phenol ◽

Phenol Glycosides

Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of grapevine smoke exposure. However, studies involving winemaking trials are often limited by the availability of suitable quantities of smoke-affected grapes, either from vineyards exposed to smoke or from field trials involving the application of smoke to grapevines. This study compared the accumulation of volatile phenol glycosides (as compositional markers of smoke taint) in Viognier and Cabernet Sauvignon grapes exposed to smoke pre- vs. post-harvest, and found post-harvest smoke exposure of fruit gave similar levels of volatile phenol glycosides to fruit exposed to smoke pre-harvest. Furthermore, wines made from smoke-affected fruit contained similar levels of smoke-derived volatile phenols and their glycosides, irrespective of whether smoke exposure occurred pre- vs. post-harvest. Post-harvest smoke exposure therefore provides a valid approach to generating smoke-affected grapes in the quantities needed for winemaking trials and/or trials that employ both chemical and sensory analysis of wine.

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SENSORY ANALYSIS OF COFFEE DRIED IN YARD WITH AND WITHOUT STIRRING

Coffee Science ◽

10.25186/cs.v13i4.1472 ◽

2018 ◽

Vol 13 (4) ◽

pp. 455

Author(s):

Bruno Batista Ribeiro ◽

Francisco Mickael De Medeiros Câmara ◽

Antônio Nazareno Guimarães Mendes ◽

Virgílio Anastácio Da Silva ◽

Fernanda Faria Montanari

Keyword(s):

Sensory Analysis ◽

Sensory Characteristics ◽

Drying Process ◽

Post Harvest ◽

Randomized Design ◽

Drying Techniques ◽

Wet Processing ◽

Turnover Process ◽

Completely Randomized Design ◽

Presence And Absence

<p>The production of quality coffees, with different sensory characteristics, is strongly related to drying techniques. Experiments were carried out on coffee fruits, with the presence and absence of the fruit turnover process during drying in the yard, Catuaí Vermelho 144 coffee fruits, from the Cerrado Mineiro, processed dry and wet. The treatments consisted of natural parchment, natural green, peeled parchment and demucilated parchment fruits, which were dried in a concrete yard. They were conducted in a completely randomized design, with 4 post-harvest processes, 2 types of drying (with or without tillage) and 3 replications, totaling 24 plots. Natural green and natural parchment coffees were more responsive in the final scores, when not stirred during the drying process in the yard, unlike the coffees obtained by wet processing. Peeled coffees obtained the highest scores for the attributes, regardless of the adoption or not of stirring during the drying process in the yard. It was possible to obtain scores above 80 points by the SCA protocol, without stirring the coffee in the yard.</p>

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