Perfil sensorial da bebida café (Coffea arabica L.) determinado por análise tempo-intensidade

Monteiro, Marlene Azevedo Magalhães; Minim, Valéria Paula Rodrigues; Silva, Aline F.; Chaves, José Benício Paes; Bolini, Helena Maria André

doi:10.1590/s0101-20612005000400024

Cited by 10 publications

(8 citation statements)

References 3 publications

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“…The freshly brewed coffee is appreciated by consumers due to its pleasant aroma. However, this aroma is not stable and changes rapidly after coffee preparation (MONTEIRO et al, 2005). Consisting of a mixture of volatile compounds and obtained from the roasting and pressing the beans (CLARKE;VITZTHUM, 2001;SARRAZIN et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

Veiga

Simoni

Almeida³

et al. 2016

Braz. J. Food Res.

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The roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles, responsible by coffee aroma. The main objetive of the present work is the encapsulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation. The effect of the roasted coffee oil amount used and the influence of the stirring rate on the average diameter, oil recovery and encapsulation efficiency were evaluated. The microcapsules presented average diameter up to 29.30 ± 1.28 µm with narrow size distributions. The results varied from 78.45 ± 2.47 to 100.70 ± 5.23 % (oil recovery) and 32.50 ± 3.53 to 71.00 ± 4.24 % (encapsulation efficiency). The water sorption isotherm of microcapsules was evaluated at 25 ºC and the results were fitted with the Guggenhein-Anderson-de Boer (GAB) model, presenting a R 2 equal to 0.9892 and "J" shape behavior. Finally, the crosslinking reaction was investigated by Fourier Transform Infrared Spectroscopy (FTIR), showing that the crosslinking reaction promoted by transglutaminase introduced a band in microcapsules spectra located at 1550 cm-1 corresponding to the monosubstituted amide.

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

Veiga

Simoni

Almeida³

et al. 2016

Braz. J. Food Res.

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show abstract

“…Para MONTEIRO et al (2005), a percepção do aroma, do sabor e da textura constitui fenômeno dinâmico e não estático, sendo de suma importância a aplicação da análise tempo-intensidade como forma de avaliação de um alimento. A associação da percepção humana com recursos da informática permite obter informações sobre qualquer característica sensorial pré-estabelecida na avaliação de amostras como, por exemplo, velocidade, tempo de percepção e intensidade do estímulo (MONTEIRO et al (2005); CARDELLO e FARIA, 1998).…”

Section: Avaliação Sensorialunclassified

“…A associação da percepção humana com recursos da informática permite obter informações sobre qualquer característica sensorial pré-estabelecida na avaliação de amostras como, por exemplo, velocidade, tempo de percepção e intensidade do estímulo (MONTEIRO et al (2005); CARDELLO e FARIA, 1998).…”

Section: Avaliação Sensorialunclassified

Aromas Em Maçãs, Suco E Sidra: Revisão

2009

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“…A number of studies, some of which involved a limited analysis of sensory attributes of coffees, were conducted to investigate the relationship between the sensory perception given by a cup of coffee (Lazim, & Suriani, 2009;Mendes, Menezes, Aparecida, & Silva, 2001;Monteiro, Minim, Silva, Chaves, & Cardello, 2005;Ribeiro et al, 2014;Ribeiro, Augusto, & Ferreira, 2010). However, this number is limited and does not involve a complete analysis of all sensory attributes recommended by SCAA in the "cupping test.…”

Section: Introductionmentioning

confidence: 99%

Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping

Baqueta

Coqueiro

Valderrama

2019

Journal of Food Science

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The diversity of compounds and variations in the aroma and flavor of ground and roasted coffee make the sensory evaluation by the “cupping test” a complex task to be performed. A total of 217 commercial coffee samples classified as different beverage type and with different roast degrees were evaluated by official cuppers in the “cupping test” and the responses for sensory attributes were used to verify the correlation to the near‐infrared (NIR) spectra. Chemometric models based on partial least squares (PLS) were built for the powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality. The parameters of merit such as accuracy, fit, linearity, residual prediction deviation, sensitivity, analytical sensitivity, limits of detection, and quantification were evaluated. All sensory attributes were predicted with adequate values according to the parameters of merit. The proposed method, when compared to the “cupping test,” is an alternative to the determination of the coffee sensory attributes. The results demonstrated that the use of NIR associated with chemometrics is efficient and recommended for the prediction of sensorial attributes of coffee by means of the direct analysis of roasted and ground samples, and without any additional preparation, it is a promising tool for the coffee industry. Practical Application This study has shown potential use of near‐infrared (NIR) spectroscopy coupled with a chemometric tool for the prediction of sensory attributes of commercial coffees. Prediction models for powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality were built and showed good predictive capacity. The use of NIR allows rapid analysis (1 min or less per sample), and it was possible to evaluate all sensory attributes directly in roasted and ground coffee, without beverage preparation.

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Perfil sensorial da bebida café (Coffea arabica L.) determinado por análise tempo-intensidade

Cited by 10 publications

References 3 publications

Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked

Aromas Em Maçãs, Suco E Sidra: Revisão

Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping

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