Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Abstract

The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characterization of common roasting defects in coffee, and to investigate their potential relevance for consumers' acceptance of coffee. To this end, six time-temperature roasting profiles based on a single origin Arabica bean were developed: one 'normal', representing a reference coffee free of defects, and five common roast defects ('dark', 'light', 'scorched', 'baked' and 'underdeveloped'. The coffee samples obtained from these beans were evaluated by means of 1) aroma analysis by Gas Chromatography-Mass Spectrometry (GC-MS), 2) sensory descriptive analysis (DA) by trained assessors, and 3) hedonic and sensory evaluation by consumers using a Check-All-That-Apply (CATA) questionnaire. Multivariate analyses of aroma, DA, and CATA data produced similar sample spaces, showing a clear opposition of the light roast to the dark and scorched roasts), with the normal roast having average values of key aroma compounds. The DA data confirmed this indications and showed the normal roast to have a balanced sensory profile compared to the other defects. Importantly, the normal roast was also significantly preferred in the consumer

Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees

“…Generally, liking scores for the evaluated coffees were low, with liking scores ranging between 4.4 and 5.7 points on the 9‐point hedonic scale. While low liking scores are generally unexpected from consumers who are self‐reported users of the given product, similar results have been noted in several coffee studies (Bangcuyo et al, ; Giacalone et al, ; Masi, Dinnella, Monteleone, & Prescott, ; Varela et al, ). Coffee H was the most liked sample overall, receiving a score of 5.7 on a 9‐point scale, although coffees A, B, F, G, and J scored at parity ( p > .05) with coffee sample H for overall liking.…”

Perubahan Karakteristik Fisik Biji Kopi Yang Ditambahkan Sorbitol Selama Penyangraian

“…Wang & Lim, 2012). Selanjutnya ketika suhu diatas 200ᵒC akan terjadi reaksi gula reduksi dengan asam amino bebas menghasilkan berbagai senyawa citararasa kopi (Caporaso, Whitworth, Cui, & Fisk, 2018;Nunes, Cruz, & Coimbra, 2012 (Hernández, Heyd, & Trystram, 2008;Fabbri et al, 2011;Giacalone et al, 2019).…”

“…Wang & Lim, 2012;Wei et al, 2012). Dampak dari reaksi tersebut terjadi perubahan karakteristik biji kopi sangrai (Baggenstoss et al, 2008b;Bustos-vanegas et al, 2017) (Giacalone et al, 2019). Peningkatan suhu selama penyangraian terjadi pada biji secara cepat dalam waktu beberapa menit (Anese et al, 2014;Fadai, Melrose, Please, Schulman, & Gorder, 2017).…”

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

“…To the best of our knowledge, no previous research has focused on distinct sub-phases of the roasting process, and none of them evaluated sensory properties directly using sensory descriptive analysis. We recently addressed this topic in two papers where we demonstrated the important effect of roasting time and temperature on volatile formation and the sensory quality of coffee [26,27]. While these previous studies focused on common roasting-related defects, research on subtler levels of process variation is scant.…”