Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews

Portela, Claudimara da Silva; Almeida, Isabela; Reis, Tamiris Aparecida Diniz dos; Hickmann, Bruna Raquel Böger; Benassi, Marta de Toledo

doi:10.1016/j.foodres.2021.110860

Cited by 6 publications

(15 citation statements)

References 34 publications

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“…Among the attributes studied, only the sweet taste was not perceived as dominant in any of the beverages, despite being up to the chance level for three of them (Table 2). This behavior was already reported for Robusta coffee beverages (Portela et al, 2022) and also for Arabica coffee brews (Barbosa et al, 2019;Galmarini et al, 2021;Portela et al, 2022;Reis et al, 2020). On the other hand, coffee flavor and bitter taste attributes were either perceived as dominant (V max > 0.222) or above the chance level (V max > 0.125) for all beverages, with the maximum dominance rate value ranging from 0.146 to 0.333 and from 0.190 to 0.276 for coffee flavor and bitter taste, respectively (Table 2).…”

Section: Temporal Dominance Of Sensationssupporting

confidence: 83%

“…C. canephora is a less usual material for roasted coffee beverages considering consumers' habits; in addition, two samples were submitted to a fermentation process. However, many of the sensory attributes proposed by the panel (such as coffee flavor and bitter and sour tastes) (Table S1) were in common with those reported for Arabica coffee brews Kitzberger et al, 2011Kitzberger et al, , 2016Portela et al, 2022).…”

Section: Flash Profilementioning

confidence: 58%

“…For clone BRS 2314 beverages, which have a dominant bitter taste and tobacco flavor, there was a loss of these dominances and a rise of the dominance of coffee and fermented flavors with the fermentation process (Table 2). The dominance of tobacco flavor was already cited for natural Robusta coffee (Portela et al, 2022), as well as a rise in the dominance of fermented flavor in fermented Arabica coffees (Evangelista et al, 2014).…”

Section: Temporal Dominance Of Sensationsmentioning

confidence: 95%

“…The list of attributes (coffee, roasted, tobacco, chocolate, and fermented flavors; bitter, sour, and sweet tastes) was defined based on previous studies with C. canephora (Mori et al, 2018;Portela et al, 2022). The analysis time (45 s) was based on Portela et al (2022). Data were collected and analyzed using the SensoMaker 1.92 package software (Nunes & Pinheiro, 2020).…”

Section: Temporal Dominance Of Sensationsmentioning

confidence: 99%

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Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Viencz,

da Silva Portela,

Rocha

et al. 2023

Journal of Sensory Studies

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This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full‐bodied and having non‐characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.Practical ApplicationsThe results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high‐yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

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Section: Temporal Dominance Of Sensationssupporting

confidence: 83%

Section: Flash Profilementioning

confidence: 58%

Section: Temporal Dominance Of Sensationsmentioning

confidence: 95%

Section: Temporal Dominance Of Sensationsmentioning

confidence: 99%

See 2 more Smart Citations

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Viencz,

da Silva Portela,

Rocha

et al. 2023

Journal of Sensory Studies

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show abstract

“…For instance, the Geisha varietal is favoured mainly because of its floral and sweet taste, while wet processing could generate more outstanding coffee sensory characteristics than dry processing. A total of 43% of consumers chose speciality coffee in 2022, with an increase of 20% compared to 2021, and reached the highest level to date (da Silva Portela et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of postharvest processing on aroma formation in roasted coffee – a review

Cao

Viejo

et al. 2023

Int J of Food Sci Tech

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Postharvest processing of coffee cherries significantly influences sensory characteristics and commercial values. Aroma is one of the critical elements in product qualification and differentiation of coffees from different origins, roasting levels and brewing methods. Except for primary coffee volatile organic compounds (VOCs) (furans and pyrazines), which are generated during postharvest processing (dry, honey, wet processing and roasting), aldehydes, ketones, phenols, sulphur compounds and others could also contribute to the complex coffee flavour. Desirable flavour requires a balance between pleasant and defective VOCs. This review comprehensively discussed the mechanisms of conventional and novel postharvest processing of coffee beans, their impact on the sensorial profile of green and roasted coffee, and the composition, generation and analysis techniques of coffee VOCs. This review shows the feasibility of GC-MS and electronic nose (E-nose) in coffee VOCs and flavour detection, meanwhile building a comprehensive linkage between postharvest processing and coffee sensory characteristics.

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Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation

Yang,

Zhang,

Jiang

et al. 2024

Food Bioscience

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Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews

Cited by 6 publications

References 34 publications

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

Effects of postharvest processing on aroma formation in roasted coffee – a review

Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation

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