Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

Abstract

The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of the grains. Twenty samples of Arabica coffee were assessed (10 Natural and 10 Pulped), as the sensory profile (Cup of Excellence) and sucrose content, bioactive compounds and fatty acids of raw beans. The processed pulped coffees stood out as the final scores. The attributes sweetness, acidity and flavor were important for the distinction of the pulped coffees, while natural coffees the determining attributes were body and acidity. The bioactive compounds and sucrose showed positive and negative correlation with the sensory attributes, respectively. The acids C14:0, C18:2 and C18:3, were relevant to the sensory distinction of natural coffees. The acids C18:0 and C20:2 showed positive correlation, and acids C18:2 and C18:3, negative, with the sensory attributes of the pulped coffees. The specialty coffees of the region of Matas de Minas feature distinct sensory profiles and it is possible to correlate them with the chemical composition of the grains.

Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review

“…Trigonelline is important precursor of volatile compounds and from sensory point of view higher trigonelline concentration is associated with better sensory scores. Fassio et al (2017) research shows that trigonelline content in coffee brew has positive correlation with sucrose content and cup quality, while chlorogenic acid has negative correlation. Kahweol and cafestol concentration decreases significantly after 8 minute roasting time at 230 °C, and dehydro derivatives are formed.…”

“…Several studies only indicate roasting level without specific time and temperature parameters. In previous studies the roasting temperature for specialty coffee was mostly chosen in range between 160-200 °C and roasting time range between 4-12 minutes (Fassio et al, 2017;Tolessa et al, 2016;Piccino et al, 2014). From specialty coffee point of view, Moon, Shibamoto, (2009) research have the most similar roasting parameters with roasting standards in Latvia specialty coffee roasteries, these parameters were chosen as roast level measures in this review.…”

Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

“…Kualitas citarasa kopi dipengaruhi oleh beberapa faktor, di antaranya adalah genotipe, lingkungan, pengolahan, pengeringan, penyimpanan, proses penyangraian dan cara penyiapan (Alex et al, 2016;Fassio et al, 2017). Setiap faktor yang memiliki interaksi di antara faktor tersebut dapat memberikan profil sensoris kopi yang berbeda.…”

“…Demikian juga untuk ketinggian S2, kecuali atribut flavor (8,00) untuk Kabupaten Bener Meriah relatif lebih tinggi. Dalam hal ini, penting untuk diperhatikan bahwa sampel yang menunjukkan citarasa minuman bersih dalam cangkir, atau tanpa cacat, tidak harus sama menonjol dibandingkan dengan atribut lainnya (Fassio et al, 2017).…”

Evaluation of a headspace solid–phase microextraction with different fibres for volatile compound determination in specialty coffee brews

“…Specialty coffee is defined as high quality coffee (Donnet, Weatherspoon, & Hoehn, 2008;Lee, Bonn, & Cho, 2013). Compounds with floral, fruity, citrus and sometimes fermented aroma notes are compared as high quality characteristics for the coffee brew (Fassio et al, 2017;Piccino et al, 2014;Poltronieri & Rossi, 2016;Silveira et al, 2016).There is limited research done about specialty coffee aroma profile and evaluation of more suitable fibres for solid phase microextraction. The aim of the research is to evaluate the volatile composition of specialty coffee brews using different SPME fibres.…”