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

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.

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Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

Applied Sciences ◽

10.3390/app11125413 ◽

2021 ◽

Vol 11 (12) ◽

pp. 5413

Author(s):

Keiko Iwasa ◽

Harumichi Seta ◽

Yoshihide Matsuo ◽

Koichi Nakahara

Keyword(s):

Methyl Ester ◽

Methyl Esters ◽

Acid Methyl Ester ◽

Chemical Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Arabica Coffee ◽

Acid Methyl ◽

Coffee Brew ◽

Coffee Beans ◽

Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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

Ciência Rural ◽

10.1590/0103-8478cr20160882 ◽

2017 ◽

Vol 47 (9) ◽

Cited By ~ 1

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.

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

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v30i2.7 ◽

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

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

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d220938 ◽

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).

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Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

Food Chemistry ◽

10.1016/j.foodchem.2019.04.072 ◽

2019 ◽

Vol 292 ◽

pp. 275-280 ◽

Cited By ~ 16

Author(s):

Mayara de Souza Gois Barbosa ◽

Maria Brígida dos Santos Scholz ◽

Cíntia Sorane Good Kitzberger ◽

Marta de Toledo Benassi

Keyword(s):

Sensory Quality ◽

Arabica Coffee ◽

Coffee Beans ◽

Coffee Brews

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Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v7n2.2020.p83-92 ◽

2020 ◽

Vol 7 (2) ◽

pp. 83

Author(s):

Pembina Purba ◽

Anggoro Cahyo Sukartiko ◽

Makhmudun Ainuri

Keyword(s):

Sampling Method ◽

Export Market ◽

Average Weight ◽

Physical Quality ◽

Arabica Coffee ◽

Coffee Beans ◽

Specialty Coffee ◽

Flavor Profile ◽

Better Than

<em>Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.</em>

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Physicochemical and Sensory Quality of Brown Sugar: Variables of Processing Study

Journal of Agricultural Science ◽

10.5539/jas.v9n2p115 ◽

2017 ◽

Vol 9 (2) ◽

pp. 115

Author(s):

Raphael Della Maggiore Orlandi ◽

Marta Regina Verruma-Bernardi ◽

Simone Daniela Sartorio ◽

Maria Teresa Mendes Ribeiro Borges

Keyword(s):

Physicochemical Parameters ◽

Sensory Quality ◽

General Context ◽

Late Period ◽

High Solubility ◽

Final Temperature ◽

Brown Sugar ◽

Small Producers ◽

Cottage Industries

The lack of standardization in the processing of brown sugar reflects in its physicochemical and sensory quality and, consequently, harms the small producers and cottage industries in the products commercialization. In this context, this work aimed to study the influence of the variables – period of the year, variety of sugar cane, pH and final temperature of juice cooking – on the acquisition of a product that is acceptable according to the physicochemical and sensory requisites. The physicochemical parameters of the sugars that best classified the product presented juice neutral pH (7.0) and finalization temperature at 118 oC for both varieties, in the late period. In the sensory aspect, the sugars of the variety RB92579 found, in a general context, greater acceptance, being classified, also by the judges, as sugars of a darker appearance, smaller granules, less intense sweet aroma and flavor, and high solubility.

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Model pengembangan ekonomi lokal (PEL) berbasis produktivitas kopi arabika spesialti di Kabupaten Simalungun

10.31227/osf.io/fra86 ◽

2019 ◽

Author(s):

Jef Rudiantho Saragih

Keyword(s):

Net Income ◽

Development Programs ◽

Poverty Level ◽

Arabica Coffee ◽

Agriculture Sector ◽

Specialty Coffee ◽

Coffee Farm ◽

Increase Productivity ◽

And Control

Specialty arabica coffee productivity could be improved by land extensification, optimizing the use of family labor, increase cost of organic and chemicals fertilizer, land use (intercropping and/or multistrata), increase in the price of parchment, increase in premium coffee prices, increase in liquidity of financial of household farmer, an increase in the practice of coffee pruning, and control of coffee berry borer (CBB). The application of good agriculture practices (GAPs) can increase the quality of the coffee produced in the Simalungun highlands. Increased productivity and quality is very prospective in the LED based on specialty coffee, mainly farmers' net income and local employment indicator. As the acceleration factors to increase productivity and quality of specialty arabica coffee is necessary: (1) re-mapping the areas of unique production, including the revision of Kepmenhut 44/2005; and (2) introduce and implementation of selected development programs at the farm and the regional level. Specialty arabica coffee contributed by 3.27%; 5.99%; and 13.17o% in the regional income of Simalungun District, agriculture sector, and estate crop subsector, respectively. Base on indicators of absorption of local labor, specialty arabica coffee is able to contribute about 8.29,%; 14,47%; and 24,86%o in the total workforce, agriculture sector, and estates crop subsector. Specialty arabica coffee farm able to give a US$2.05 per capita per day, so it is able to reduce the poverty level in the rural region. It is recommended that the Simalungun local government adopt the model of LED specialty arabica coffee commodity-based.

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Quality of arabic coffee under different processing systems, drying methods and altitudes

Bioscience Journal ◽

10.14393/bj-v36n4a2020-47890 ◽

2020 ◽

Vol 36 (4) ◽

Author(s):

Kênia Barbosa Do Carmo ◽

Jéssica Conceição Barbosa do Carmo ◽

Marcelo Rodrigo Krause ◽

Aldemar Polonini Moreli ◽

Paola Alfonsa Vieira Lo Monaco

Keyword(s):

Electrical Conductivity ◽

Block Design ◽

Processing System ◽

Sensory Attributes ◽

Drying Methods ◽

Arabica Coffee ◽

Coffee Beans ◽

The Social ◽

Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

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

Revista CERES ◽

10.1590/0034-737x201663040002 ◽

2016 ◽

Vol 63 (4) ◽

pp. 436-443 ◽

Cited By ~ 3

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.

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