Evolution of sensory aroma attributes from coffee beans to brewed coffee

Bhumiratana, Natnicha; Adhikari, Koushik; Chambers, Edgar

doi:10.1016/j.lwt.2011.07.001

Cited by 205 publications

(152 citation statements)

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“…: a variety of genetic, an environmental conditions, a brewing methods and management (agronomic and after harvesting) and a degree of roasting and grinding coffee. The environmental factors -a geographical location, a soil type, a time of harvesting coffee berry, a species of coffee, a type of collection, a climatic conditions, a fertilizing, have a large extent of impact on the profile of volatile compounds in coffee (Wintgens, 2004;Bosselmann et al, 2009;Bhumiratana et al, 2011;Sunarharum et al, 2014). Coffea arabica and Coffea canephora differ in chemical composition as well as the occurrence of volatile compounds and, as a consequence, in aroma.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Section: Introductionmentioning

confidence: 99%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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“…Vários estudos sobre as características sensoriais de café já foram realizados (MOURA et al, 2007;BHUMIRATANA;ADHIKARI;CAHAMBERS IV, 2011;CHALFOUN et al, 2013;SCHOLZ et al, 2013). Na maioria deles foi feita a avaliação da bebida de café de forma isolada e testes afetivos foram discutidos com menor ênfase na aceitação de blends.…”

Section: Introductionunclassified

Efeito de grãos conilon no perfil sensorial e aceitação de bebidas de café

et al. 2013

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ResumoO presente estudo teve como objetivo avaliar as características sensoriais e a aceitabilidade de bebidas de café preparadas a partir de diferentes blends de grãos cafés arábica e conilon. Foram avaliadas bebidas contendo as proporções de zero (100% arábica), 10, 20, 40, 60, 80 e 100% de conilon. O perfil sensorial das bebidas foi descrito por uma equipe composta de oito avaliadores selecionados e treinados através do método de Análise Descritiva Quantitativa (ADQ). A aceitabilidade foi avaliada por 112 consumidores de café utilizando-se a escala hedônica de nove pontos. Os dados do teste de aceitabilidade foram submetidos à Análise de Cluster e Mapa de Preferência. Os resultados mostraram que houve uma satisfatória aceitação dos consumidores para as bebidas na proporção de até 40% de grãos conilon. O estudo mostrou, no entanto, que as bebidas com até 20% de grãos conilon mantiveram características sensoriais tradicionalmente mais positivas na bebida, como atributos mais intensos de aroma chocolate, aroma e sabor característico de café, aroma e gosto doce. Palavras-chave: C. arabica, C. canephora, blends, análise descritiva quantitativa, preferência AbstractThe present study aimed to evaluate the sensory characteristics and acceptability of coffee beverages prepared from different blends of arabica beans and conilon coffee beans. Beverages with different proportions of conilon, containing zero (100% arabica), 10, 20, 40, 60, 80 and 100% of conilon were evaluated. The sensory profile of the coffee brews was described by eight selected and trained assessors using the Quantitative Descriptive Analysis (QDA). The beverages acceptance was evaluated by 112 coffee consumers using nine-point hedonic scales. The results were submitted to the Cluster Analysis and Preference Mapping. A satisfactory acceptance for the beverages up to 40% of conilon beans was observed. The study showed, however, that beverages contained up to 20% of conilon beans kept the sensory characteristics traditionally considered as more positive for coffee brews, such as high intensity of chocolate aroma, coffee aroma and flavor, sweet aroma, and sweet taste.

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“…The impact of roasting on flavour comes from the degradation and formation or release of numerous chemical compounds through Maillard reactions, Strecker degradation, break down of amino acids, degradation of trigonelline, quinic acid, pigments, lipids and interaction between intermediate products (Buffo andCardelli-Freire, 2004, Ribeiro et al, 2009) Importantly, roasting relates directly to cup quality as it converts the pea-like, green smell of raw green coffee into the pleasant aromas characteristic of roasted coffee due to a drastic increase of numerous aroma compounds Grosch, 2000, Czerny et al, 1999). Typically, while more complex aromas are formed at a medium roasting level, a light roast produces sweet, cocoa, and nutty aromas and dark roasting is responsible for burnt/acrid, ashy/sooty, sour, pungent, coffee, and roasted characteristics (Bhumiratana et al, 2011). While roasting level is a matter of personal preference, certain roasting conditions may better suit coffees of different variety, style, geographical origin or end use, depending on the aroma characteristics desired in the resulting beans (Bhumiratana et al, 2011).…”

Section: The Biochemical Generation Of Coffee Flavourmentioning

confidence: 99%

“…Typically, while more complex aromas are formed at a medium roasting level, a light roast produces sweet, cocoa, and nutty aromas and dark roasting is responsible for burnt/acrid, ashy/sooty, sour, pungent, coffee, and roasted characteristics (Bhumiratana et al, 2011). While roasting level is a matter of personal preference, certain roasting conditions may better suit coffees of different variety, style, geographical origin or end use, depending on the aroma characteristics desired in the resulting beans (Bhumiratana et al, 2011). Medium roasting, for example, will express the regional flavours derived from the geographical origin much better than dark roasting, which would mask these characteristics in the coffee beans.…”

Section: The Biochemical Generation Of Coffee Flavourmentioning

confidence: 99%

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The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Evolution of sensory aroma attributes from coffee beans to brewed coffee

Cited by 205 publications

References 15 publications

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Efeito de grãos conilon no perfil sensorial e aceitação de bebidas de café

The compositional basis of coffee flavour

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