Impacts of brewing methods on sensory perception and organoleptic compounds of coffee

Pereira, Lucas Louzada; Guarçoni, Rogério Carvalho; Luz, José Maria Rodrigues da; Oliveira, Alanne Carvalho de; Moreli, Aldemar Polonini; Filete, Cristhiane Altoé; Paiva, Genilson de; Debona, Danieli Grancieri; Gomes, Willian dos Santos; Cardoso, Wilton Soares; Berilli, Sávio da Silva; Oliveira, Emanuele Catarina da Silva

doi:10.1016/j.focha.2023.100185

Cited by 9 publications

(10 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The beverages were generally classified as "Slightly liked" on the hedonic scale. These results are consistent with a study conducted by Pereira et al (2023), where sensory attributes of coffee prepared using four different methods were evaluated. In their study, F I G U R E 3 Hierarchical clustering using the average Euclidean distance between the sensory attributes used in the CATA sensory method of coffee samples prepared using different Koar ® filter holder supports.…”

Section: Sensory Profile Of the Samples By Consumerssupporting

confidence: 92%

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

Santos,

Lima,

de Lucena

et al. 2024

Journal of Sensory Studies

View full text Add to dashboard Cite

Coffee beverages are renowned for their complex chemical composition and sensory attributes. The Koar® filter holder, developed in Brazil, is an extraction method which utilizes percolation and is available in acrylic, stainless steel, ceramic, and porcelain variations. Thus, this study aimed to investigate how the manufacturing materials of Koar® filter holders impact the sensory profile of coffee beverages, as perceived by consumers. A group of 100 consumers were used, and the methods of check all that apply (CATA), and acceptance testing were applied. The results revealed significant variations in eight sensory attributes assessed by consumers. The beverages prepared with ceramic and porcelain filter holders exhibited similar sensory profiles, contrasting with those produced using acrylic and stainless steel. These sensory findings emphasize the impact of the Koar® filter holder material on the coffee beverage's sensory attributes and underscore the importance of understanding the specific perceptions and needs of the target audience.Practical applicationsConsidering the importance of the studies with consumers, this research presents findings that are very important for industries in the equipment production segment for the coffee beverage extraction process. Based on the results presented in this study, industries can develop products with specific materials that can enhance the sensorial attributes of the coffee beverage according to consumer preference.

show abstract

Section: Sensory Profile Of the Samples By Consumerssupporting

confidence: 92%

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

Santos,

Lima,

de Lucena

et al. 2024

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…The pH value for Liberika was slightly higher than that of Arabica. This difference in pH value may be attributed to variations in the composition of the acids, which according to Pereira et al, [15] may include chlorogenic acid, quinic acid, malat acid, acetic acid, oxalic acid, formic acid, citric acid, and phosphoric acid. In addition, these compositional distinctions may also be influenced by factors related to coffee cultivation, such as growing conditions [5], as well as the processing and preparation methods, such as roasting [16].…”

Section: Physicochemical Characteristics Of Roasted Arabica and Liber...mentioning

confidence: 99%

Exploring the Impact of Various Manual Brewing Techniques on the Physicochemical and Sensory Characteristics of Brewed Coffee

Raihanur Azizah,

Bekti Sunarharum,

Mahatmanto

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Coffee cultivation in Indonesia primarily revolves around Arabica and Robusta. Liberica, a less-cultivated variety, often thrives in agroforestry systems, contributing to ecosystem preservation and biodiversity support. Exploration of coffee holds the potential to benefit farmers, coffee-related industries, and conservation initiatives. As a beverage product, coffee can have unique physical, chemical, and sensory characteristics influenced by various factors from farm to cup. Among these factors, brewing plays a crucial role. This study aims to determine the effects of popular manual brewing techniques (V60, French Press, and Vietnam Drip) on the physicochemical and sensory characteristics of Arabica and Liberica coffee. The study was conducted using a nested design. The analyses included pH, total dissolved solids, color parameters L* (brightness), IC50 and sensory evaluation by trained panelists. The results highlight that the different manual brewing techniques significantly affected the physicochemical and sensory characteristics of the brewed coffee. Interestingly, the effect of the brewing techniques was more pronounced in Arabica compared to Liberica coffee.

show abstract

“…Tea aftertaste was selected given that coffee co-products (cascara and silverskin) originate from coffee, but they are sometimes described as tea. Attributes were selected based on the studies of Barahona et [23][24][25][26][27][28]. The score on this scale ranges from 1 to 9 (1-very bad, 9-very good).…”

Section: Sensory Analysismentioning

confidence: 99%

“…According to sensory evaluation techniques, the analysis evaluated the following parameters: appearance (color), aroma, taste, coffee aftertaste, tea aftertaste, acidity, and bitterness [23][24][25][26][27][28]. The results of the sensory analysis are shown in Figure 2.…”

Section: Sensory Analysismentioning

confidence: 99%

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Poláková

Bobková

Demianová

et al. 2023

Foods

View full text Add to dashboard Cite

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

show abstract

Impacts of brewing methods on sensory perception and organoleptic compounds of coffee

Cited by 9 publications

References 28 publications

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

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

Exploring the Impact of Various Manual Brewing Techniques on the Physicochemical and Sensory Characteristics of Brewed Coffee

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Contact Info

Product

Resources

About