scholarly journals Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans.

2021 ◽  
Author(s):  
Fosca Vezzulli ◽  
Terenzio Bertuzzi ◽  
Silvia Rastelli ◽  
Annalisa Mulazzi ◽  
Milena Lambri
Keyword(s):  
Sensory Profile ◽  
Specialty Coffee

scholarly journals Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

2020 ◽  
Vol 12 (22) ◽  
pp. 9518
Author(s):  
Helga Bermeo-Andrade ◽  
Andrés F. Bahamón-Monje ◽  
Renso Aragón-Calderón ◽  
Yarmel Beltrán-Vargas ◽  
Nelson Gutiérrez-Guzmán
Keyword(s):  
Relative Weight ◽  
Agricultural Practices ◽  
Sensory Profile ◽  
Classification Model ◽  
Significance Level ◽  
Environmental Commitment ◽  
High Category ◽  
Specialty Coffee ◽  
Bonferroni Test ◽  
Commitment Level

This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee’s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of α = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer’s profile. As part of the farm’s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

scholarly journals The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 70
Author(s):  
Jesper Alstrup ◽  
Mikael Agerlin Petersen ◽  
Flemming Hofmann Larsen ◽  
Morten Münchow
Keyword(s):  
Development Time ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Significant Shift ◽  
Sensory Experiences ◽  
Sensory Effects ◽  
Roasting Process ◽  
Short Development Time ◽  
Specialty Coffee

The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of subtle variations in the ‘development time’ phase of the coffee roasting process. Four roast profiles were studied through sensory descriptive analysis (DA), gas chromatography–mass spectrometry (GC–MS), and nuclear magnetic resonance (NMR). Multivariate analysis showed clear separation of DA, GC–MS, and NMR data. A prolonged development time facilitated a statistically significant shift in the chemical and sensory profile of the coffee. The findings suggest that a short development time increases the fruity, sweet and acidic characteristics of the coffee, whereas a longer development time shifts the balance towards a more roasty, nutty, and bitter profile. The results provide evidence that supports the effect of subtle roast profile modulations. This lays a strong foundation for the inclusion of development time as a critical control parameter in the certification system of the Specialty Coffee Association, quality control, and product development strategies.

scholarly journals Condition of Soil Fertility and Sensory Profile of Smallholder Robusta Coffee in Jember District

2016 ◽  
Vol 32 (3) ◽  
pp. 192-197
Author(s):  
Niken Puspita Sari ◽  
Dwi Nugroho
Keyword(s):  
Soil Fertility ◽  
Sampling Method ◽  
Sensory Profile ◽  
Survey Method ◽  
Organic Carbon Content ◽  
Coffee Plantation ◽  
Coffee Plantations ◽  
Robusta Coffee ◽  
Medium Quality ◽  
Specialty Coffee

Jember district is one of the centers for smallholder plantation of the Robusta coffee in East Java. However, there are still limited reports about environmental conditions, particularly soil fertility of existing smallholder plantations and its effect on coffee flavor. The purpose of this study was to investigate the effect of soil fertility on flavor of coffee in existing smallholder Robusta coffee plantations in Jember district. This research was carried out by survey method in several area of the smallholder Robusta coffee plantation in Jember. Evaluation of sensory profile was carried out using cup test organoleptic method based on Standard cupping method of the Specialty Coffee Association of America. Research locations as subdistricts were chosen by purposive sampling method, namely Panti, Silo, Rambipuji, Sukorambi, and Tanggul subdistricts. Results of this study showed that soil of the smallholder Robusta coffee plantation in research locations possessed low organic carbon content in Sukorambi subdistrict and medium concentration in other locations. Nitrogen content was low in all locations, potassium in Sumber Baru subdistrict was high whereas other locations were medium. Phosphorus availability was high in all locations. Calcium and magnesium were medium in Panti, Sukorambi, Sumber Baru, and Silo subdistricts. Soil acidity was low in all locations. Results of the sensory analysis of smallholder’s Robusta coffee was from divided into three groups. First, categorized as fine Robusta coffee was smallholder’s Robusta coffee samples obtained from Silo and Sukorambi subdistricts. Second, good quality Robusta coffee was from smallholder Robusta coffee samples from Panti and Sumber Baru subdistricts. Third, medium quality Robusta coffee was from smallholder’s Robusta coffee from Tanggul subdistrict. Total scores of coffee testing from samples of Panti, Sukorambi, Sumber Baru, Tanggul, and Silo subdistrict were 79.8, 82.0, 79.9, 76.0, and 82.5, respectively

scholarly journals SENSORY PROFILE OF ARABICA COFFEE ACCESSES OF THE GERMPLASM COLLECTION OF MINAS GERAIS – BRAZIL

2019 ◽  
Vol 14 (3) ◽  
pp. 382
Author(s):  
Larissa De Oliveira Fassio ◽  
Rosemary Gualberto Fonseca Alvarenga Pereira ◽  
Marcelo Ribeiro Malta ◽  
Gilberto Rodrigues Liska ◽  
Maisa Mancini Matioli Sousa ◽  
...  
Keyword(s):  
Content Analysis ◽  
Germplasm Collection ◽  
Principal Component ◽  
Minas Gerais ◽  
Sensory Profile ◽  
First Year ◽  
Sensory Score ◽  
Minas Gerais State ◽  
Wide Variability ◽  
Specialty Coffee

This study was developed to determine the beverage quality and the sensory profile of <em>Coffea arabica</em> accesses of the Germplasm Collection of Minas Gerais State in two consecutive harvests. Mature coffee fruits from 49 accesses were selectively harvested in the 2015 and 2016 harvests, and after processing and drying they were sensorially evaluated by a team of trained judges in accordance to the protocols of the Specialty Coffee Association. The data were analyzed by Principal Component Analysis, Cluster Hierarchical Analysis, and Content Analysis. The year of harvest influences the scores of the sensory attributes of the beverage of some coffee accesses. The access 27 (Pacamara) stood out with the highest sensory score seen in the first year of harvest. The accesses 36 (Timor Hybrid UFV376-52) and 43 (BE5 WushWush) stood out for the final sensory score in the two years of evaluation. All accesses belonging to the Timor Hybrid Germplasm stood out in the beverage quality in the second year of harvest. A total of 139 sensory attribute descriptors were identified, and the content analysis showed different levels for the frequency of terms in each access group formed as a function of quality. The Germplasm Collection of Minas Gerais has a wide variability for the production of superior quality coffees, and the year of harvest influences to a greater or lesser degree the potential of quality of the accesses.

Specialty coffee in Brazil: transition among consumers' constructs using structural equation modeling

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Patricia Mendes dos Santos ◽  
Marcelo Ângelo Cirillo ◽  
Elisa Reis Guimarães
Keyword(s):  
Structural Equation ◽  
Structural Equations ◽  
Sensory Profile ◽  
Equation Modeling ◽  
Social Aspect ◽  
Perceptual Knowledge ◽  
Content Type ◽  
Average Variance ◽  
Specialty Coffee ◽  
Purchase Criteria

PurposeBuilding on Guimarães et al. (2019) study and using the modeling of structural equations, the objective of this paper was to elaborate constructs whose variables would enable the characterization and distinction of individuals among these different groups of consumers and to provide insights into their transition between them.Design/methodology/approachThe constructs were validated by the average variance extracted adaptive (AVEADP) index. The transition between consumer groups is explained and encouraged by advances in their conceptual and perceptual knowledge. Thus, regular consumers should be addressed with messages aimed primarily for the social aspect of consumption; enthusiasts, by reinforcing simple to moderate aspects commonly used as product purchase criteria and experts, attracted by the emphasis on complex criteria related to specialty coffee's conceptual and perceptual knowledge, highlighting their influence on the beverage's sensory profile.FindingsThose results enabled a better understanding of these consumers and can guide the marketing strategies of different actors in this market.Originality/valueImportant attempts to understand and characterize Brazilian specialty coffee consumers were conducted by Guimarães et al. (2019) and Ramírez-Correa et al. (2020). However, further studies are needed to differentiate different specialty coffee consumer groups and enhance the market applicability of those studies results. In addition, despite its importance, there is a paucity of public domain studies about the national consumption of specialty coffees, being the results of this work important for the wide dissemination of such information.

Sensory profile for meat product identification: substantiation, prospects for creation, possibilities of using

Vsyo o myase ◽  
2020 ◽  
pp. 48-52
Author(s):  
T.G. Kuznetsova ◽  
◽  
A.A. Lazarev ◽  
A.D. Sakellary ◽  
◽  
...  
Keyword(s):  
Meat Product ◽  
Sensory Profile ◽  
Product Identification

The Impact of E-Auctions in Adjusting Procurement Strategies for Specialty Coffee

2009 ◽  
Author(s):  
M. Laura Donnet ◽  
Thomas D. Jeitschko ◽  
Dave D. Weatherspoon
Keyword(s):  
Specialty Coffee ◽  
Procurement Strategies ◽  
The Impact

scholarly journals Sensory Profile of Adults with Reduced Food Intake and the Potential Roles of Nutrition and Physical Activity Interventions

2019 ◽  
Vol 10 (6) ◽  
pp. 1120-1125 ◽  
Author(s):  
Marie-Eve Mathieu ◽  
Ryan E R Reid ◽  
Neil A King
Keyword(s):  
Physical Activity ◽  
Food Intake ◽  
Physical Activity Intervention ◽  
Sensory Profile ◽  
Sensory Response ◽  
Older Individuals ◽  
Beneficial Effects ◽  
Physical Activity Interventions ◽  
Nutrition And Physical Activity ◽  
Sensory Training

ABSTRACT The sensory profile, referring to sight, smell, taste, hearing, and touch, plays an essential role in optimizing the habitual intake of energy and macronutrients. However, specific populations, such as older adults, are known to have impaired energy intake. In this paper, the relevance of sensory impairments in this older population is described, and the extent to which nutritional and physical activity interventions can modulate these sensory responses when food intake is insufficient is explored. With aging, all senses deteriorate, and in most cases, such deteriorations diminish the nutritional response. The only exception is sight, for which both positive and negative impacts on nutritional response have been reported. From a prevention perspective, nutritional interventions have been understudied, and to date, only hearing is known to be positively affected by a good nutritional profile. In comparison, physical activity has been more frequently studied in this context, and is linked to an improved preservation of 4 senses. Regarding treatment, very few studies have directly targeted sensory training, and the focus of research has tended to be on nutrition and physical activity intervention. Sensory training, and nutritional and physical activity treatments all have beneficial effects on the senses. In the future, researchers should focus on exploring gaps in the literature specifically concerning prevention, treatment, and sensory response to understand how to improve the efficacy of current approaches. In order to maintain sensory acuity and recover from sensory impairment, the current state of knowledge supports the importance of improving nutritional habits as well as physical activity early on in life. A combined approach, linking a detailed lifestyle profile with the assessment of numerous senses and one or more interventional approaches (nutrition, physical activity, sensory training, etc.), would be required to identify effective strategies to improve the nutritional state of older individuals.

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