Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality

Santos, Douglas Freitas; Franco, Kleso Silva; Silva, Carlos Henrique da; Neto, José Francisco da Silva; Paiva, Leandro Carlos; Brigante, Giselle Prado

doi:10.25186/.v15i.1677

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…The sensory scores given by professional tasters are shown in Table 5. According to the SCAA, specialty coffee must present a final sensory score greater than or equal to 80 out of 100 65 . This narrow scoring is scale-based, which reduces the possibility of quantitative analysis.…”

Section: Sensory Analysis Resultsmentioning

confidence: 99%

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Arévalo

Mejía

Cevallos-Cevallos

et al. 2023

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Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine. Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation. Keywords: chromatographic analysis, Coffea arabica L., sensory analysis, specialty coffee.

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Section: Sensory Analysis Resultsmentioning

confidence: 99%

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Arévalo

Mejía

Cevallos-Cevallos

et al. 2023

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A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Rendón-Mera

Corrales²,

Mesa

2022

Journal of Food Quality

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Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.

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Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality

Cited by 2 publications

References 6 publications

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

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