scholarly journals 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 436-443 ◽  
Author(s):  
Alice de Souza Silveira ◽  
Aracy Camilla Tardin Pinheiro ◽  
Williams Pinto Marques Ferreira ◽  
Laércio Junio da Silva ◽  
José Luis dos Santos Rufino ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Fruit Color ◽  
Tukey Test ◽  
Specialty Coffee ◽  
Final Score ◽  
Main Factor

ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

scholarly journals Physical and Flavor Profiles of Arabica Coffee as Affected by Cherry Storage Before Pulping

2014 ◽  
Vol 30 (2) ◽  
pp. 137-158
Author(s):  
Yusianto . ◽  
Dwi Nugroho
Keyword(s):  
Bulk Density ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Block Design ◽  
Green Coffee ◽  
Arabica Coffee ◽  
Randomized Block Design ◽  
Water Replacement ◽  
Specialty Coffee

Harvesting and pulping process of coffee cherry in the same day is inaccesible. Storage of coffee cherry before pulping was carried out incorrectly. Some storage treatments before pulping of Arabica coffee cherry had been examined at Indonesian Coffee and Cocoa Research Institute using Arabica coffee cherries from Andungsari Experimental Garden, Bondowoso, East Java. Treatments of the experiment were method and period of cherry storage. Methods of coffee cherry storage were put in plastic sacks; immerse in water, without water replacement; and immerse in water with daily water replacement. Period of coffee cherry storage were 0, 1, 2, 3, 4, 5, 6, and 7 days. After storage treatments, the coffee cherries were pulped, fermented, washed, sundried, and dehulled. The experiment were carried out using randomized block design with three replications. Observation of coffee cherry during storage periods was done on the physical and temperature. Observation of the green coffee were done on the color dan bulk density. The green coffee were roasted at medium roast level for sensory analysis. Observation of roasting profile were out-turn, bulk density and pH of roasted coffee. Sensory analysis used Specialty Coffee Association of America method. Methods and period of cherry storage before pulping significanly influence on the cherry color, parchment color, green coffee color, and the flavor profile of Arabica coffee. Color of dry parchment changed to be red-brown becouse of cherry immersed in water for two days or more. In plastic sacks, Arabica coffee cherry may be stored only for two days, but underwater with or without water replacement, should be not more than five days. Green and sensory quality of Arabica coffee will be deteriorated after five days storage underwater. Coffee cherry storage immerse in water with daily replacing water may improve sensory quality of Arabica coffee.Key word: Arabica coffe, storage, pulping, flavor, physical perqutions 

scholarly journals Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

2021 ◽  
Vol 22 (9) ◽  
Author(s):  
Nendyo Adhi Wibowo ◽  
WIBOWO MANGUNWARDOYO ◽  
YASMAN YASMAN ◽  
TRI JOKO SANTOSO
Keyword(s):  
Sensory Quality ◽  
Flavor Score ◽  
Fat Content ◽  
Wet Process ◽  
Coffee Beans ◽  
Specialty Coffee ◽  
Final Score ◽  
Fermentation Period ◽  
Post Hoc

Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).

scholarly journals Productivity and beverage sensory quality of arabica coffee intercropped with timber species

2020 ◽  
Vol 55 ◽  
Author(s):  
Ana Flávia de Freitas ◽  
Denis Henrique Silva Nadaleti ◽  
Helbert Rezende de Oliveira Silveira ◽  
Gladyston Rodrigues Carvalho ◽  
Regis Pereira Venturin ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Sensory Quality ◽  
Block Design ◽  
Tectona Grandis ◽  
Sensory Attributes ◽  
Timber Species ◽  
Arabica Coffee ◽  
African Mahogany ◽  
Randomized Complete Block Design

Abstract: The objective of this work was to evaluate the productivity and beverage sensory quality of arabica coffee under the influence of tree species cultivated at different spacings. The experiment was set in 2012, in the municipality of Santo Antônio do Amparo, in the state of Minas Gerais, Brazil. A randomized complete block design was carried out with four replicates and seven treatments, as follows: Catuaí Vermelho IAC 99 Coffea arabica in monoculture (3.40x0.65 m); and this cultivar intercropped at two spacings (9.0x13.6 and 18.0x13.6 m) in the coffee row ‒ either with African mahogany (Khaya ivorensis), teak (Tectona grandis), or pink cedar (Acrocarpus fraxinifolius). Three coffee rows were fixed between rows, totaling 13.6 m between the wooded rows. Productivity, sensory analysis (cup test), and content analysis of sensory attributes were evaluated in the 2017 and 2018 crop years. The treatments and years of harvest influenced productivity. The sensory analysis was positive for coffee intercropped with African mahogany and teak, in 2018. Sensory attributes and nuances are modified by the years of harvest. Arabica coffee plants intercropped with African mahogany show a superior productivity, regardless of the spacing between species, as well as a higher sensory quality in the 2018 harvest.

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

scholarly journals Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 107-112
Author(s):  
A. Assa ◽  
J.E. Loppies ◽  
A.N. Amalia ◽  
D. Indriana ◽  
Mamang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reference Sample ◽  
Chemical Compounds ◽  
Brown Sugar ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
South Sulawesi ◽  
Coffee Beans ◽  
Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

scholarly journals Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak ◽  
Kadir Sabanci ◽  
Muhammet Fatih Aslan
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Discrimination Accuracy ◽  
Flatbed Scanner ◽  
Color Channel ◽  
Texture Parameters ◽  
Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

scholarly journals Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

2020 ◽  
pp. 1-8
Author(s):  
J. A. Ayo ◽  
F. Aba
Keyword(s):  
Mineral Composition ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Cold Water ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Substitution Level ◽  
Foreign Materials

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.

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.

scholarly journals Analisis Kualitas Sensori Ikan Asap Berbahan Bakar Briket Campuran (Arang Bonggol Jagung dan Daun Jati) dan Bahan Bakar Kayu

2021 ◽  
Vol 16 (1) ◽  
pp. 81
Author(s):  
Dwi Sukowati ◽  
Dwi Yanuar Budi Prasetyo ◽  
Triat Adi Yuwono
Keyword(s):  
Sensory Analysis ◽  
Sensory Quality ◽  
Wood Fuel ◽  
Fuel Treatment ◽  
Taste Test ◽  
Smoked Fish ◽  
Significant Difference

This study aims to analyze the sensory quality of smoked fish using mixed briquette fuel (teak leaves and corncob charcoal) with 5% and 10% adhesives with smoked fish using wood fuel. The wood used for comparison is ruby (soft texture) and mahogany (hard texture). Sensory analysis in this study emphasizes the appearances, colors, smells, tastes and textures of smoked fish. To determine whether there is a significant difference or not of the four treatments on the results of smoking fish,this study use Analysis of Varians (Anova). The results showed that there were significant differences between the four methods of feeding fish using briquette and wood fuel on appearances, colors, smells and textures. The appearance, color and aroma that dominate the specifications of other smoked fish are smoked fish with 10% adhesive briquette fuel treatment. The texture of smoked fish with mahogany wood fuel shows better specifications than asp fish with other treatments. Because there is a significant difference, a further test is carried out using BNJ Test. BNJ Test must be done to find out the distinguishing relationship between samples.  Whereas in the taste test, there was no significant difference from the treatments

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