Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
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DOI：
10.1016/j.foodqual.2018.03.009
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发表时间：
2019-01-01
影响因子：
5.3
通讯作者：
Munchow, Morten
中科院分区：
文献类型：
--
作者：
Giacalone, Davide;Degn, Tina Kreuzfeldt;Munchow, Morten
世界各地对高品质和特色咖啡的需求正在增加。为了满足这些需求，对咖啡进行更加统一和标准化的质量评估至关重要。本研究的目的是对咖啡中常见的烘焙缺陷进行感官科学和化学表征，并调查它们与消费者接受咖啡的潜在相关性。为此，开发了基于单一原产地阿拉比卡咖啡豆的六个时间-温度烘焙曲线：一个“正常”，代表没有缺陷的参考咖啡，以及五个常见的烘焙缺陷（“暗”、“亮”、“烧焦”、“烘焙”和“发育不足”）。从这些咖啡豆中获得的咖啡样品通过以下方式进行评价：（1）通过气相色谱-质谱法（GC MS）进行的香气分析，（2）由受过训练的评估员进行的感官描述性分析（DA），以及（3）由消费者使用Check-All-That-Apply（CATA）问卷进行的享乐和感官评价。对香气、DA和CATA数据的多变量分析产生了类似的样本空间，显示出轻度烘焙与深色和烧焦烘焙的明显对立，正常烘焙具有关键香气化合物的平均值。DA数据证实了这一指示，并显示正常的烘烤相比于其他缺陷具有平衡的感官特征。重要的是，在消费者测试（N = 83）中，普通烘焙也是显著优选的，并且与阳性CATA属性“和谐”、“愉悦”和“平衡”显著相关。总的来说，研究结果为理解与常见烘焙缺陷相关的化学和感官标记提供了坚实的基础，咖啡专业人员可以在质量控制和产品开发应用中内部使用这些标记。
The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characterization of common roasting defects in coffee, and to investigate their potential relevance for consumers' acceptance of coffee. To this end, six time-temperature roasting profiles based on a single origin Arabica bean were developed: one 'normal', representing a reference coffee free of defects, and five common roast defects ('dark', 'light', 'scorched', 'baked' and 'underdeveloped'. The coffee samples obtained from these beans were evaluated by means of (1) aroma analysis by Gas Chromatography-Mass Spectrometry (GC MS), (2) sensory descriptive analysis (DA) by trained assessors, and (3) hedonic and sensory evaluation by consumers using a Check-All-That-Apply (CATA) questionnaire. Multivariate analyses of aroma, DA, and CATA data produced similar sample spaces, showing a clear opposition of the light roast to the dark and scorched roasts), with the normal roast having average values of key aroma compounds. The DA data confirmed this indications and showed the normal roast to have a balanced sensory profile compared to the other defects. Importantly, the normal roast was also significantly preferred in the consumer test (N = 83), and significantly associated to positive CATA attributes 'Harmonic', 'Pleasant', and 'Balanced'. Taken overall, the results provide a solid basis for understanding chemical and sensory markers associated with common roasting defects, which coffee professionals may use internally in both quality control and product development applications.