Volatile and sensory characterization of roast coffees – Effects of cherry maturity

Velásquez, Sebastián; Peña, Néstor; Bohórquez, Jorge; Gutiérrez, Nelson; Sacks, Gavin L.

doi:10.1016/j.foodchem.2018.08.127

Cited by 33 publications

(22 citation statements)

References 26 publications

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“…Afterwards, coffee fresh beans were fermented at 22 ± 5 ° C in Atlanta‐type organizer boxes with a capacity of 72 L and for a period of 18–20 hours. Finally, fermented beans were washed to remove the mucilage and dryed in the sun for seven days until humidity of parchment beans reached 9 to 10% (Velásquez, Peña, Bohórquez, Gutierrez, & Sacks, ).…”

Section: Methodsmentioning

confidence: 99%

Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

Ramírez‐Rivera

Morales‐Carrera

Limón‐Rivera

et al. 2019

Journal of Sensory Studies

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The objective of the present study was to investigate the Analytic Hierarchy Process (AHP) technique as an alternative to the ISO standard 11035 for the sensory characterization and consumer preference of coffee through External Preference Mapping (PREFMAP). The methodological context consisted in the generation of the sensory vocabulary applying the techniques ISO standard 11035 using a trained panel and AHP using an expert panel. PREFMAP was then carried out to explain the preference of coffee consumers according to the vocabularies generated. The results showed that the sensory vocabulary using AHP was similar to that obtained with ISO standard 11035 and the judgments of the panel of experts were consistent. The PRE-FMAP'S explained in a similar way the preference of coffee consumers. The use of the AHP technique is a new, reliable, and easy-to-execute alternative for the selection of sensory vocabulary for characterization and explanation of consumer preference. Practical ApplicationsThe Analytic Hierarchy Process technique is a reliable alternative for the selection of sensory attributes. The attributes are evaluated by paired comparison and, by mathematical procedure, the weight (W) of each attribute and sensory dimension is obtained. Consistency indicators are also included to support and validate panel judgments. This new proposal can be easily implemented at an industrial and academic level for the development of different sensometric investigations that require characterizing and analyzing the preference of consumers of different foods.

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Section: Methodsmentioning

confidence: 99%

Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

Ramírez‐Rivera

Morales‐Carrera

Limón‐Rivera

et al. 2019

Journal of Sensory Studies

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“…Coffee was selected because it is a product with growing demand internationally in the last decade and it has specific qualities of a region where it is cultivated, and variations in these qualities are of great importance in the analysis of sensory attributes for the commercialization of coffee. 16,17 As coffee is considered a complex food, in our proposal on the use of the TOPSIS technique for preference mapping we took precautions to reduce the variability in the definition of attributes among consumers. These precautions concerned (i) the conditions used for the selection of coffee consumers and (ii) the process of reaching a consensus for the evaluation of attributes was conducted according to the experiences of the consumers.…”

Section: Methodsmentioning

confidence: 99%

“…Afterwards, fresh coffee beans were fermented at 22 ± 5°C in Atlanta-type organizer boxes of 72 L capacity for a period of 18-20 h. Fermented beans were washed to remove mucilage and then dried by direct sunlight for 7 days until moisture of the parchment beans reached 9-10%. 17 Sample preparation for sensory analysis Sensory tests were performed using roasted coffee samples. Green coffee was prepared according to the guidelines of ISO standard 6668.…”

Section: Methodsmentioning

confidence: 99%

Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques

et al. 2020

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Background: External preference mapping is a powerful tool to explain consumer preference or rejection. Combining the technique for order of preference by similarity to ideal solution (TOPSIS) multicriteria analysis with rapid descriptive techniques can improve preference map (PREFMAP) results. This study was conducted to compare the PREFMAPs generated with rapid descriptive flash profile (FP), check-all-that-apply (CATA), and Napping® versus PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS.Results: Only 38.46%, 63.66%, and 42% of sensory attributes initially generated by FP, CATA, and Napping techniques respectively were considered for the determination of their weight W and allocation as positive or negative in the TOPSIS technique. The PREFMAPs constructed with FP-TOPSIS, CATA-TOPSIS, and Napping-TOPSIS presented a better explanation of the preference and rejection than the PREFMAPs directly generated with rapid sensory techniques. The results of the multiple factor analysis and coefficient Rv indicated similarities in the sensory vocabularies used after the TOPSIS technique. Conclusion:The combination of the TOPSIS technique with rapid sensory techniques is a reliable alternative for the construction of PREFMAPs in order to identify the sensory attributes responsible for preference and rejection of food products.

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“…In relation to flavor and aroma, more than 1,000 volatile compounds have been identified to date, some of which have biological properties and are responsible for coffee's sensory characteristics. For instance, beans produced from immature cherries or Robusta coffee are often qualified as being of lower sensory quality in parts due to the high levels of phenols, N-heterocyclic compounds (e.g., pyrazines) that confer "earthy" notes, and low amounts of carbohydrate degradation products associated with "sweet" and "caramel" notes (Velásquez et al, 2019). Reducing power, scavenging of superoxide and hydroxyl radicals and antimutagenic activity Salmonella typhimurium Priftis et al (2018) Coffee and caffeine Improvement of long-term memory, reduction of lipid peroxidation of brain membranes, and increased activity of glutathione reductase and superoxide dismutase Celli et al…”

Section: Green Beans To Roasted Coffeementioning

confidence: 99%

What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

Celli¹,

Camargo²

2019

JFB

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Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing-from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

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Volatile and sensory characterization of roast coffees – Effects of cherry maturity

Cited by 33 publications

References 26 publications

Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference

Technique for order of preference by similarity to ideal solution (TOPSIS) method for the generation of external preference mapping using rapid sensometric techniques

What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

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