The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

Fernandes, Maria de Fátima Caixeta; Silva, Adriano Bortolotti da; Oliveira, Nelma de Mello Silva; Miranda, José Messias

doi:10.1590/fst.2014.0036

Cited by 4 publications

(2 citation statements)

References 16 publications

(17 reference statements)

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“…Coffee is marketed according to its qualitative parameters (Ferreira et al, 2018). Several studies have sought to correlate the chemical composition of coffee beans, such as the sugar, acid and volatile compound contents, with the sensory attributes of the beverage (Fernandes et al, 2014;Martins et al, 2019). The chemical composition of coffee beans depends on several factors, including those related to plant characteristics, such as species and variety; edaphoclimatic factors; harvesting, processing, drying, storage, grinding and transport conditions; and the method used to prepare the beverage for consumption (Alves et al, 2017;L.…”

Section: Introductionmentioning

confidence: 99%

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Moreira

Corrêa

Macedo

et al. 2021

RSD

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Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.

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Section: Introductionmentioning

confidence: 99%

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Moreira

Corrêa

Macedo

et al. 2021

RSD

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“…On the other hand, innovations in the postharvest process of coffee should also present advantages in benefit and cost, abide by environmental standards, and obtain products that comply with quality standards and take into consideration consumer preferences. The effect of the postharvest method on the quality of the beverage is an important factor that is being studied more and more (Arruda et al, 2012;Bytof, Knopp, Schieberle, Teutsch, & Selmar, 2005;Bytof, Selmar, & Schieberle, 2000;Daniels, 2009;Duarte, Pereira, & Farah, 2010;Fernandes, da Silva, Oliveira, & Miranda, 2014;Garo, Shara, & Mare, 2016;González-Ríos et al, 2007;Hamdouche et al, 2016;Joët et al, 2010;Knopp, Bytof, & Selmar, 2006;Koskei, Patrick, & Simon, 2015;Lee, Cheong, Curran, Yu, & Liu, 2015;Leloup, Gancel, Liardon, Rytz, & Phiton, 2004;Ribeiro et al, 2017;Selmar et al, 2005;Silva, 2014;Tarzia, Dos Santos Scholz, & De Oliveira Petkowicz, 2010). However, there is little information on the impact that postharvest processes might have on consumer assessments.…”

Section: Introductionmentioning

confidence: 99%

Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage

Partida‐Sedas

Muñoz‐Ferreiro

Vázquez‐Odériz

et al. 2019

Journal of Sensory Studies

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Evaluating how the postharvest processes of coffee influence the sensory characteristics of the obtained beverage makes it possible to innovate to satisfy niche markets, increase cost–benefit advantages, and comply with environmental and quality standards. In this study, four postharvest processes (“natural,” “depulping,” “fermenting,” and “washing”) were carried out on the “Garnica” variety coffee fruit. The beverage resulting from each process underwent a sensory evaluation by (a) expert cuppers to characterize it with a descriptive analysis, as well as by (b) consumers to find out its overall acceptance. The red wine bouquet of the beverage, as obtained through the “natural” process, conditioned the overall acceptance of consumers, and the acceptance of the other coffees was conditioned by the fragrance having a note of lemon. The “depulping” and “fermentation” processes represented viable options to the “washed” coffee: These processes resulted in similar sensory characteristics and general acceptance but had a lower environmental impact. With an acceptance map from a multiple factor analysis of the sensory and hedonistic data, it was found that, when applied to Garnica variety coffee, the “depulping” process represents a viable option to replace “washed” coffee processing. Practical applications The results obtained allow for the presentation of information about the possibility of transitioning to postharvest processes that represent an alternative to the traditional “washed” method for the agents and organisms that manage the coffee sector to raise awareness among them. These results also offer information to consumers regarding the existence of other coffee options with similar sensory characteristics to “washed” coffee, but which have a lower environmental impact.

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Analytical Approaches in Coffee Quality Control

Díaz‐de‐Cerio

Guerra‐Hernández

Garcia-Estepa

et al. 2019

Caffeinated and Cocoa Based Beverages

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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

Cited by 4 publications

References 16 publications

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage

Analytical Approaches in Coffee Quality Control

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