Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-12-27 DOI:10.1111/joss.12893

Thayna Viencz, Claudimara da Silva Portela, Rodrigo Barros Rocha, Enrique Anastácio Alves, André Rostand Ramalho, Marta de Toledo Benassi

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引用次数: 0

Abstract

This study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5-caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full-bodied and having non-characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.

Practical Applications

The results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high-yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

查看原文本刊更多论文

科尼隆和罗布斯塔品种间杂交种饮料的感官描述：天然咖啡和发酵咖啡

本研究描述了天然（N）和发酵（F）版可可豆杂交种（克隆 BRS 2314 和 BRS 2357）饮料的感官特征。进行了闪光轮廓和时间主导感觉分析，并对理化特性进行了评估。在发酵过程中，总滴定酸度增加，pH 值降低。BRS 2314 饮料的 5-咖啡酰奎宁酸和咖啡因含量较高。天然咖啡被描述为具有棕色/咖啡色、咖啡香气和风味、烘焙香气和风味、甜香气和酸味，并以咖啡和烟草味以及苦味和酸味为主。发酵咖啡被描述为酒体饱满，具有非特征性的发酵和草本香气、涩味、苦味和苦后味以及残留香味，以巧克力、发酵和烘焙香味以及苦味为主。BRS 2357 饮料的特点是口感苦涩，回味苦涩。BRS 2314N 饮料具有积极的质量属性。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.

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