Identification of physiological analysis parameters associated with coffee beverage quality

Abstract

<jats:p>ABSTRACT The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were correlated with sensory analysis parameters. The viability of coffee embryos revealed by the tetrazolium test results were positively correlated with the final sensory analysis score. There was a correlation of root dry matter, hypocotyl dry matter, potassium leaching, and electrical conductivity with the sensory attributes that comprise the final sensory analysis score for the coffee beans. Variation in the final sensory analysis score was explained up to 97.14% by the variables radical emergence (r2 = 2.27%), strong normal seedlings, (r2 = 0.56%), seedlings with expanded cotyledonary leaves (r2 = 0.53%), tetrazolium test results (r2 = 91.54%), and potassium leaching (r2 = 2.24%). More studies are required to enable the use of physiological analyses to complement sensory analysis.</jats:p>

Effect of different materials of filter holder on sensory profile of coffee beverages

“…MCA allows for the identification of similarities or distinctions in the sensory profiles. In order to observe the grouping of the samples based on the results obtained, a dendrogram was created based on the average of the results of the sensory analyses (Freitas et al, 2020; Rodríguez et al, 2021), using Hierarchical Cluster Analysis was performed using the average Euclidean distance and the Ward's method (Ward, 1963), and the number of clusters in the dendrogram was determined using Mojena's method (Mojena, 1977).…”

Quality of Coffea Arabica L. beans that emit fluorescence when subjected to ultraviolet light

“…The result showed that the total titratable acidity had a high relation with the quality of the beverage, but it had no relation with the perceptible acidity evatuated in the sensory analyses. According to Freitas et al (2020), this may be explained by the titrable acidity being related to occurrence of undesirable fermentation in the coffee due to the presence of fatty acids. In opossition, the perceptible acidity is associated to desirable acidity, suggesting the presence of acids that favor beverage flavor, such as citric, malic, and chlorogenic acids (Ramos et al, 2016;Sunarharum et al, 2014).…”

Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing

“…However, information covering the potential related to the sensorial and physical quality of the Arabica coffee cultivars that has been recommended in Brazil is poor. Adding, these new recommended cultivars need more reserch aiming to evaluate and characterize these factors, particularlly in the state of Espírito Santo where coffee has grown in different soil and climate conditions in to geographic indication regions (Freitas et al, 2020).…”