Application of Sensory Assessment, Electronic Tongue and GC–MS to Characterize Coffee Samples

Várvölgyi, E.; Gere, Attila; Szöllősi, Dániel; Sípos, László; Kovács, Zoltán; Kókai, Zoltán; Csóka, Mariann; Mednyánszky, Zs.; Fekete, András; Korány, K.

doi:10.1007/s13369-014-1489-5

Cited by 23 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies in microalgae, Prunus dulcis leaves, and Neptunia oleracea [34,35,36] evaluated the correlation between antioxidant activity and metabolites based on metabolomics alone. Japanese sake, coffee, and fish have been analyzed using the electronic tongue, as well as metabolomic measurements [37,38,39,40]. This study successfully extends these methods into cabbage varieties to correlate their metabolite content with their characteristic taste and antioxidant activities.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling

et al. 2019

View full text Add to dashboard Cite

Brassica vegetables, such as cabbage, have many health benefits arising from their antioxidant and anticancer properties. These properties are endowed by the metabolite composition of the plant, and it is therefore important to elucidate the metabolic profile and associated activities in this genus. This study objectively evaluated the characteristics of cabbage varieties using metabolic profiling to identify the primary metabolic components that correlate with antioxidant activity and taste attributes. GC-MS analysis was used to identify the primary metabolites. Antioxidant activity was measured by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assays, and an electronic tongue was used to quantitate nine taste attributes. Orthogonal projections to latent structures (OPLS) using SIMCA 14 correlated the metabolite components with the taste and antioxidant characteristics. We identified 4-aminobutyric acid, fructose 1-phosphate, adipic acid, 5-oxoproline, N-acetylglycine, O-phosphoethanolamine, and homovanillic acid as important determinants of DPPH scavenging activity and umami, sourness, acidic bitterness, irritant and saltiness, bitterness, astringency, and richness, respectively. These metabolites represent markers indicating breed differences and contribute to differential cabbage functionality. These studies could be extended to measure additional metabolites, as well as to understand the role of growth conditions on the metabolic profile and health benefits of plants.

show abstract

Section: Resultsmentioning

confidence: 99%

Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Next, chemical analysis data would be required for identification of chemical compositions and cupping attributes correlation that might impact overall civet coffee quality. Flavor should be linked with its taste, several researchers have been made to predict the coffee sensory profile by instrumental measurement results [29], [30] and [31]. Therefore a novel approach of data standardization schemes is proposed to relate the chemical compounds and its sensory properties.…”

Section: A Sensory Characteristicsmentioning

confidence: 99%

Sensory and Microbial Characteristics of Civet Coffee

Muzaifa¹,

Hasni²,

Patria³

et al. 2018

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the coffee beans which have been digested by Asian palm civet or Luwak (Paradoxorus hermaprodites). Civet coffee production is very limited due to its processing is merely depends on civet biologic system. Unfortunately, reliable information on civet microbial digestive is still limited. The aim of this research is to evaluate cup (sensory) and microbial quality of wild and caged civet coffee. Samples of wild and caged civet coffee obtained from Bener Meriah District, Aceh, Indonesia. Sensory quality parameters consist of fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cups, sweetness and overall. Microbial quality was done by enumeration of lactic acid bacteria. The results showed that wild and caged civet coffee relatively had similar profile sensory and microbial characteristics. The score cupping of wild civet coffee is slightly higher than caged civet coffee. Aroma and flavour characteristics of wild and caged civet coffee were herby, nutty, grassy tobacco-like, fishy and sweet but there were over fruity-papaya and guava-like aroma and flavour of caged civet coffee. The lactic acid bacteria count on wild and caged civet were 5.8 x 10 8 cfu/ml and 3,8 x10 8 cfu/ml. Three different colonies from MRS media were isolated and submitted to gram and catalase test. All isolates showed gram-positive and catalase negative. The result confirmed that most colonies are lactic acid bacteria group. Two isolates (ICF 1 and ICF 3) showed proteolytic activity, and isolated ICF 1 showed the largest zone of clearance of 15 mm. Further investigation is required for identification and selection of performance lactic acid bacteria for artificial civet coffee fermentation.

show abstract

“…An electronic tongue sensor can produce different electrical signals in response to different adsorbed molecules, thereby simulating the biological taste system, enabling sample detection and analysis. An electronic tongue is mainly employed for liquid detection and has been applied to olive oil, (7,8) tea, (9)(10)(11) coffee, (12,13) and other products. Several studies have investigated the applications of an electronic tongue in beer detection.…”

Section: Introductionmentioning

confidence: 99%

Beer Taste Detection Based on Electronic Tongue

Zhang¹,

Zou²,

Liu³

et al. 2020

Sensors and Materials

View full text Add to dashboard Cite

We attempted to detect the five tastes in four different commercially available brands of beer using an electronic tongue and conducted a statistical analysis on their alcohol contents, original wort concentrations, and pH values. Statistical methods, including principal component analysis (PCA), linear discriminant analysis (LDA), and a backpropagation (BP) neural network, were used to identify and classify the four beer brands. According to PCA, in the five taste indicators of the four brands of beer, the contribution rates of the first and second principal components were 56.73 and 34.46% respectively; the beer was oxidized to a certain extent with increasing detection time. The results of LDA confirmed the high sensitivity of the electronic tongue sensors to beer tastes as the four brands were effectively identified by distinguishing the taste differences among them. The results of the BP neural network suggested that its predictive accuracy for the five tastes in the four brands can achieve 100% subject to the conformity between the measured and predicted values. The stepwise regression model established in our study could be effective for accurately predicting the original wort concentration of beer. The determination coefficients of the original wort concentration modeling set and the validation set were 0.99 and 0.96, and the root-mean-square errors were 0.06 and 0.41, respectively. As demonstrated by its high sensitivity in analyzing the tastes of four different beer brands, the electronic tongue can effectively distinguish the taste differences among different beers.

show abstract

Application of Sensory Assessment, Electronic Tongue and GC–MS to Characterize Coffee Samples

Cited by 23 publications

References 25 publications

Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling

Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling

Sensory and Microbial Characteristics of Civet Coffee

Beer Taste Detection Based on Electronic Tongue

Contact Info

Product

Resources

About