Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

Abstract

Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

“…The initial moisture content of SCG was approximately 59% (Table 1) Roasted coffee presented a pH of 5.46, similar to that reported in other Arabica roasted coffee (Bicho, Leitão, Ramalho, De Alvarenga, & Lidon, 2011). After espresso production, fresh SCG exhibited a pH value higher than coffee, in agreement with Cruz et al (2012).…”

Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

“…Bicho et al [58], Bhumiratana et al [57], Akiyama et al [14] and Grosch [12] stated in their studies that as the degree of roast increased the intensity of burnt/sharp/bitter, smoke-like, ash/tar-like, coffee, roasted, earthy and phenolic characters of coffee increased whereas sweet character decreased. Likewise in this study it was found that as the roast degree increased the intensity of roasted/burnt, bitter and earthy flavour characteristics of Turkish coffee A c c e p t e d M a n u s c r i p t 15 buttery whereas the volatile compounds contributing to dark Turkish coffee were described as bitter, smokey, burnt, coffee-like, sweet, caramel, fruity, banana-like and green.…”

The compositional basis of coffee flavour

“…Further studies of Arabica and Robusta coffee flavour roasted across three different levels (Bicho et al, 2013b) indicate that the characteristic odour, astringency, body, bitter flavour, burned aroma, and residual, typical, and burned tastes, citric acid flavour and aroma accounts for the difference between these two species (Bicho et al, 2013a).…”

“…Recent examples of sensory language that has been used to describe flavour properties of coffee include attributes such as astringency, body, bitter flavour, burned aroma, 'typical', and burned tastes (Bicho et al, 2013a), sweet-caramel, earthy, roast/sulfur and smoky characteristics .…”

“…Bean composition is influenced by several factors including genetics, geographical growing location, agricultural practices, and post-harvest treatment and processing (Bhumiratana et al, 2011, Costa Freitas and Mosca, 1999, Bicho et al, 2013a. (Bertrand et al, 2012, Bertrand et al, 2006, Bosselmann, 2009, Poltronieri, 2011.…”