Quality of Different Honduran Coffees in Relation to Several Environments

Decazy, Frédéric; Avelino, Jacques; Guyot, Bernard; Perriot, Jean-Jacques; Pineda, C.; Cilas, Christian

doi:10.1111/j.1365-2621.2003.tb05772.x

Cited by 133 publications

(146 citation statements)

References 5 publications

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“…The sensory profiles indicated some sensory attributes were independent of degree of roasting, which confirmed that other factors may be influencing the sensory characteristics of coffee. The origins of coffee, including growing regions and variety of bean, evidently have noticeable impact on the sensory fingerprint of each coffee; this is supported by numerous studies Decazy, Avelino, Guyot, Perriot, Pineda, & Cilas, 2003;Nebesny and Budryn, 2006;Ross, Pecka, & Weller, 2006;Bhumiratana et al, submitted-2010).…”

Section: Descriptive Sensory Datasupporting

confidence: 49%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

132

114

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Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

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Section: Descriptive Sensory Datasupporting

confidence: 49%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

132

114

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“…Decazy et al (2003) report that saccharose, which is the sugar present in largest quantities, is degraded during roasting, and is used in Maillard reactions and caramelization, giving origin to various volatile and nonvolatile compounds responsible for the sweet characteristic of coffees. Therefore it is possible to say that there is a tendency that the location of Serra do Boné favors the accumulation of sugars in green coffee, something that is not observed in the other farms.…”

Section: Resultsmentioning

confidence: 99%

Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, Minas Gerais, Brazil

Silva¹,

Queiroz²,

Pinto³

et al. 2014

Rev. Ciênc. Agron.

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-Differentiating coffees through the notion of terroirs allows us to determine potential areas for specialty coffee production and to characterize the type of coffee in these areas, exploring their potential. The objective of this work was to study spatial variability quality and to characterize and delimit terroirs in coffee crop production in Araponga municipality, Minas Gerais State, Brazil, using sensorial evaluation. The data were collected from four crops, from altitudes ranging from 770 to 1270 m, with the extract increasing from low to high. In each plot of crops, samples of cherry fruits were collected, dried, benefited, subjected to sensorial analysis and given grades ranging from 0 to 100 points for the global drink quality and relative characteristics of honey, body, acidity, flavor and equilibrium. The spatial variability of the quality was analyzed using the Moran Index. To define coffee production terroirs, average quality grades were compared through separation tests and the individual values of the plots were subjected to an analysis of groupings. The study was efficient in identifying terroirs for mountain coffee culture, therefore allowing coffees to be differentiated as a function of their production locations. Araponga has more than one coffee production terroir characterized by two distinct altitude extracts.

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“…Fruiting ripening and cup quality: In addition to genetic background (Carvalho, 1988) and harvesting and postharvesting procedures (Clarke, 1985;Vincent, 1985), production of coffee berries with superior beverage quality appears to be highly dependent on the climate conditions (Guyot et al, 1966;Decasy et al, 2003), although little is known as to how such a dependency arises (Njoroge, 1998). The search for good quality beverage has spread the cultivation of coffee to higher altitudes, as observed in southeastern Brazil, and in countries such as Costa Rica, Guatemala and Honduras, where beans are graded by site elevation.…”

Section: Reproductive Growthmentioning

confidence: 99%

Ecophysiology of coffee growth and production

DaMatta

Ronchi

Maestri

et al. 2007

Braz. J. Plant Physiol.

399

267

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After oil, coffee is the most valuable traded commodity worldwide. In this review we highlighted some aspects of coffee growth and development in addition to focusing our attention on recent advances on the (eco)physiology of production in both Coffea arabica and C. canephora, which together account for 99% of the world coffee bean production. This review is organized into sections dealing with (i) climatic factors and environmental requirements, (ii) root and shoot growth, (iii) blossoming synchronisation, fruiting and cup quality, (iv) competition between vegetative and reproductive growth and branch die-back, (v) photosynthesis and crop yield, (vi) physiological components of crop yield, (vii) shading and agroforestry systems, and (viii) high-density plantings. Key words: arabica, conilon and robusta coffee, beverage quality, density planting, die-back, flowering, photosynthesis, shading Ecofisiologia do crescimento e da produção do cafeeiro: O cafeeiro, depois do petróleo, é a principal mercadoria comercializada no mundo. Nesta revisão, analisam-se aspectos do crescimento e desenvolvimento do cafeeiro, dandose, também, ênfase aos avanços recentes sobre a (eco)fisiologia da produção de Coffea arabica e C. canephora, que respondem por cerca de 99% da produção mundial de café. Abordam-se (i) os fatores climáticos e requerimentos ambientes, (ii) crescimento da parte aérea e das raízes, (iii) sincronização da floração, frutificação e qualidade da bebida, (iv) competição entre os crescimentos vegetativo e reprodutivo e ocorrência de seca de ramos; (v) fotossíntese e produção, (vi) componentes fisiológicos da produção, (vii) sombreamento e sistemas agroflorestais, e (viii) plantios adensados. Palavras-chave: cafeeiros arábica, conilon e robusta, fotossíntese, floração, qualidade de bebida, seca de ramos, sombreamento

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Quality of Different Honduran Coffees in Relation to Several Environments

Cited by 133 publications

References 5 publications

The development of an emotion lexicon for the coffee drinking experience

The development of an emotion lexicon for the coffee drinking experience

Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, Minas Gerais, Brazil

Ecophysiology of coffee growth and production

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