Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee

Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Batista, Nádia Nara; Simão, João Batista Pavesi; Schwan, Rosane Freitas

doi:10.1590/fst.30720

Cited by 15 publications

(15 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“… 2018 ). Although bitter is the second basic taste that consumers expect in specialty coffee, Arabica has a lower bitterness compared to Robusta (Bressani et al 2021a , b ). In this sense, new markets for bitterer products need to be explore.…”

Section: Influence Of Pre-harvest Factorsmentioning

confidence: 99%

“…The inoculation of yeasts, separately or together in the fermentation process, impacts the quality of low-altitude coffees with the highest sensory scores (Bressani et al. 2021a , b ). However, sun drying is a long process with a high labor cost and requires a large surface area for drying; despite this, 95% of Arabica coffee from Brazil, Ethiopia, Haiti, Indonesia, Paraguay, India, and Ecuador are dried under the sun to obtain a uniform quality and avoid raw green coffee beans (Kulapichitr et al.…”

Section: Influence Of Post-harvest Treatmentmentioning

confidence: 99%

See 1 more Smart Citation

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Velásquez

Banchón

2022

J Food Sci Technol

View full text Add to dashboard Cite

The coffee quality is affected by 40% pre-harvest, 40% post-harvest, and 20% export handling. Besides, future risks for the coffee industry are related with climate change and increased pathogens. Considering the importance of the aroma profile and unique flavor of Arabica coffee, most literature focuses on this variety because of the high market share; however, nowadays, Robusta coffee stands out for its increasing industrial value and resistance to drought. In this review, both species are emphasized, highlighting sensory aspects of possible new products mixed with a higher proportion of Robusta given market trends for bitter beverages. In the present work, a systematic search of peer-reviewed literature evaluates how the coffee cup quality and physicochemical characteristics of Robusta and Arabica are influenced by environmental, agronomic, and further processing factors.

show abstract

Section: Influence Of Pre-harvest Factorsmentioning

confidence: 99%

Section: Influence Of Post-harvest Treatmentmentioning

confidence: 99%

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Velásquez

Banchón

2022

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Heating sugar and sugar-rich food is one of the oldest ways to generate color and flavor in food (Novotný et al, 2008;Barra & Mitchell, 2013;Li et al, 2021b). During heating reaction procedure, a series of non-enzymatic browning reactions called caramelization occurs and the characteristic caramel-like volatile compounds could be generated (Kroh, 1994;Shah et al, 2018;Zhang et al, 2013;Bressani et al, 2021). The reaction starts with heating of carbohydrates and contributes to the formation of both volatile and non-volatile products associated with food flavor and color (Cirlini et al, 2019;Li et al, 2021a;Lajolo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

LIU

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization.

show abstract

“…Such coffee allows the consumer to experience a pure and exclusive taste. Bressani et al (2021) have studied how consumers understand specialty coffees and their perspectives on the beverage. Single-origin organic coffee refers to coffee that is cultivated organically and sources from a single producer, crop, or region in one country.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of commercial single-origin organic coffee in Indonesia

David

INTANIA

PURNAMA³

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

The increasing enthusiasm for single-origin coffee consumption creates a challenge regarding identification of its traceability. This study is the early stage for identifying the single-origin footprint that allow consumer detected the specific attribute. This study determines the dominant sensory attributes of eight commercial single-origin organic coffees using projective mapping (Napping®). The responses of 20 naive panelists who evaluated samples with a home-use test (HUT) were analyzed. The results showed that all samples had a unique dominant attribute determined by aroma, flavor, aftertaste, body, and acidity. Samples with aroma sweet and floral, flavor of sweet and nutty is most preferable. Most of the panelist prefer light medium in acidity and light for body as well as bitter and sour for aftertaste. This study was able to identify specific groups of attributes based on its origin of location. However, this study unable to identify original factor how the attribute was differs. The mapping of these attributes may be used to further study the coffee's traceability.

show abstract

Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee

Cited by 15 publications

References 26 publications

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

Characteristics of commercial single-origin organic coffee in Indonesia

Contact Info

Product

Resources

About