Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted Arabica coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile.

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Do we always drink the same coffee? The effect of weight and colour on takeaway coffee perception

Young Consumers Insight and Ideas for Responsible Marketers ◽

10.1108/yc-03-2021-1292 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Asli Sakarya ◽

Ibrahim Taylan Dortyol

Keyword(s):

Undergraduate Students ◽

Small Sample ◽

Taste Perception ◽

Correct Selection ◽

Content Type ◽

Sensory Marketing ◽

Coffee Beans ◽

Price Perceptions ◽

Visual Colour ◽

Selection Of

Purpose Beverage serving affects consumers’ taste and price perceptions. Therefore, the correct selection of the presentation cues is essential when a consumer evaluates a product. This study aims to determine how haptic (weight) and visual (colour) cues of drinking vessels affect the taste and price perception of coffee. Design/methodology/approach The authors created three different experimental designs. Given that coffee is a popular drink among the younger population, the authors invited undergraduate students in the 18–24 age group into this study. The participants tasted the same coffee from cups differ in weight (heavy and normal) and colour (congruent, incongruent and neutral), after which their opinions about the taste and price were recorded. Findings According to the results, increasing the weight of the cup creates a more positive perception of the smell and density of the coffee. Moreover, coffee served in a heavy cup was perceived to be more expensive than in other cups. The authors also found that incongruent cups received a lower score in all evaluations regarding taste perception. In the final experiment, the authors used the weight and colour manipulations together. According to the participants, the most fragrant coffee was perceived from a heavy and congruent cup. Research limitations/implications Small sample is one of the limitations of this study. Future studies could be conducted with bigger and more diverse sample using different kinds of coffee beans. Practical implications It will be appropriate for coffee producers to design the cups in light of the said results. Originality/value The paucity in the existing literature of sensory marketing studies using hot drinks is remarkable, especially takeaway coffee, which is becoming more popular with an increasing number of coffee chains, and needs to be examined in detail.

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Slower development of lower canopy beans produces better coffee

Journal of Experimental Botany ◽

10.1093/jxb/eraa151 ◽

2020 ◽

Vol 71 (14) ◽

pp. 4201-4214 ◽

Cited By ~ 1

Author(s):

Bing Cheng ◽

Heather E Smyth ◽

Agnelo Furtado ◽

Robert J Henry

Keyword(s):

Gene Expression ◽

Metabolic Pathways ◽

Global Gene Expression ◽

Coffee Production ◽

High Quality ◽

Development Stages ◽

Expression Of Genes ◽

Coffee Beans ◽

The Impact ◽

Selection Of

Abstract The production of high-quality coffee is being challenged by changing climates in coffee-growing regions. The coffee beans from the upper and lower canopy at different development stages of the same plants were analyzed to investigate the impact of the microenvironment on gene expression and coffee quality. Compared with coffee beans from the upper canopy, lower canopy beans displayed more intense aroma with higher caffeine, trigonelline, and sucrose contents, associated with greater gene expression in the representative metabolic pathways. Global gene expression indicated a longer ripening in the lower canopy, resulting from higher expression of genes relating to growth inhibition and suppression of chlorophyll degradation during early bean ripening. Selection of genotypes or environments that enhance expression of the genes slowing bean development may produce higher quality coffee beans, allowing coffee production in a broader range of available future environments.

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DESIGN â€œSANGRAIâ€ TOOL FOR COFFE WITH STIRER FIN

Tibuana ◽

10.36456/tibuana.2.01.1767.5-9 ◽

2019 ◽

Vol 2 (01) ◽

pp. 5-9

Author(s):

Djoko Adi Waluyo

Keyword(s):

Foreign Exchange ◽

System Analysis ◽

Economic Value ◽

Capacity Analysis ◽

Coffee Beans ◽

Selection Of

Coffe is one of the results of the commodity plantation that has a fairly high economic value among other crops and plays an important role as a source of foreign exchange, to create a taste of coffee and sold on the market, the important things are the selection of coffee beans and roasting processes. The tools currently existing are still roasted manually and semi-automatic. This research aims to design the tool automatic coffee roast system, analysis the feasibility roasted include capacity analysis.

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