2013
DOI: 10.1080/03670244.2012.706061
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Abstract: Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%… Show more

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Cited by 38 publications
(36 citation statements)
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“…The initial moisture content of SCG was approximately 59% (Table 1) Roasted coffee presented a pH of 5.46, similar to that reported in other Arabica roasted coffee (Bicho, Leitão, Ramalho, De Alvarenga, & Lidon, 2011). After espresso production, fresh SCG exhibited a pH value higher than coffee, in agreement with Cruz et al (2012).…”
Section: Moisture and Ph Of Samplessupporting
confidence: 79%
“…The initial moisture content of SCG was approximately 59% (Table 1) Roasted coffee presented a pH of 5.46, similar to that reported in other Arabica roasted coffee (Bicho, Leitão, Ramalho, De Alvarenga, & Lidon, 2011). After espresso production, fresh SCG exhibited a pH value higher than coffee, in agreement with Cruz et al (2012).…”
Section: Moisture and Ph Of Samplessupporting
confidence: 79%
“…Bicho et al [58], Bhumiratana et al [57], Akiyama et al [14] and Grosch [12] stated in their studies that as the degree of roast increased the intensity of burnt/sharp/bitter, smoke-like, ash/tar-like, coffee, roasted, earthy and phenolic characters of coffee increased whereas sweet character decreased. Likewise in this study it was found that as the roast degree increased the intensity of roasted/burnt, bitter and earthy flavour characteristics of Turkish coffee A c c e p t e d M a n u s c r i p t 15 buttery whereas the volatile compounds contributing to dark Turkish coffee were described as bitter, smokey, burnt, coffee-like, sweet, caramel, fruity, banana-like and green.…”
Section: Sensory Analysis and The Effect Of Roasting On Flavour Charamentioning
confidence: 95%
“…Further studies of Arabica and Robusta coffee flavour roasted across three different levels (Bicho et al, 2013b) indicate that the characteristic odour, astringency, body, bitter flavour, burned aroma, and residual, typical, and burned tastes, citric acid flavour and aroma accounts for the difference between these two species (Bicho et al, 2013a).…”
Section: Aroma and Taste Sensationsmentioning
confidence: 99%
“…Recent examples of sensory language that has been used to describe flavour properties of coffee include attributes such as astringency, body, bitter flavour, burned aroma, 'typical', and burned tastes (Bicho et al, 2013a), sweet-caramel, earthy, roast/sulfur and smoky characteristics .…”
Section: Aroma and Taste Sensationsmentioning
confidence: 99%
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