Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-02 DOI:10.1002/jsfa.14410

Victoria Koyner, Jenna Fryer, Edisson Tello-Camacho, Devin Peterson, Elizabeth Tomasino

{"title":"Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods.","authors":"Victoria Koyner, Jenna Fryer, Edisson Tello-Camacho, Devin Peterson, Elizabeth Tomasino","doi":"10.1002/jsfa.14410","DOIUrl":null,"url":null,"abstract":"Background: Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behind this profile has not been fully elucidated. This study aims to find correlations between sensory tests and chemical analysis achieved by different roasting techniques, within the same final color (treatments A, C, B, D and E).Results: Descriptive analysis and gas chromatography-mass spectrometry evaluated aroma and flavor attributes/components across treatments. Significant sensorial differences were noted among coffees. Treatments A and B were the most associated with floral and bergamot attributes. Treatment E was associated with citrus aroma and flavor. Other treatments (C and D) presented medicinal, musty and fermented attributes. Treatments A and B had the highest floral compounds, with notable differences in linalool, geraniol and linalyl acetate levels. Terpene levels were not linearly correlated with the Panama Geisha profile and did not decrease compared to the negative control. The negative control exhibited the highest levels of limonene, guaiacol and β-pinene. β-Damascenone showed no significant difference across treatments.Conclusion: Roasting techniques significantly affect the flavor profiles of Panama Geisha coffee, influencing floral and citrus compound concentrations. Masking effects and flavor interactions appear to be responsible for aroma and flavor perception of desired attributes. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14410","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behind this profile has not been fully elucidated. This study aims to find correlations between sensory tests and chemical analysis achieved by different roasting techniques, within the same final color (treatments A, C, B, D and E).

Results: Descriptive analysis and gas chromatography-mass spectrometry evaluated aroma and flavor attributes/components across treatments. Significant sensorial differences were noted among coffees. Treatments A and B were the most associated with floral and bergamot attributes. Treatment E was associated with citrus aroma and flavor. Other treatments (C and D) presented medicinal, musty and fermented attributes. Treatments A and B had the highest floral compounds, with notable differences in linalool, geraniol and linalyl acetate levels. Terpene levels were not linearly correlated with the Panama Geisha profile and did not decrease compared to the negative control. The negative control exhibited the highest levels of limonene, guaiacol and β-pinene. β-Damascenone showed no significant difference across treatments.

Conclusion: Roasting techniques significantly affect the flavor profiles of Panama Geisha coffee, influencing floral and citrus compound concentrations. Masking effects and flavor interactions appear to be responsible for aroma and flavor perception of desired attributes. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

巴拿马艺妓咖啡香气的特征：不同烘焙方法的感官和化学分析。

背景：巴拿马艺妓是精品咖啡行业的高价值咖啡。花香，柑橘和佛手柑是与它的价值相关的主要香气。这一特征背后的风味化学尚未完全阐明。本研究旨在找出感官测试和化学分析之间的相关性，通过不同的烘焙技术，在相同的最终颜色（处理A， C， B， D和E）。结果：描述性分析和气相色谱-质谱法评估了不同处理的香气和风味属性/成分。在不同的咖啡中发现了显著的感官差异。处理A和处理B与花和佛手柑属性的关系最为密切。处理E与柑橘香气和风味相关。其他处理（C和D）具有药用、霉味和发酵特性。处理A和处理B花类化合物含量最高，芳樟醇、香叶醇和乙酸芳樟醇含量差异显著。萜烯水平与巴拿马艺妓剖面不呈线性相关，与阴性对照相比没有下降。阴性对照中柠檬烯、愈创木酚和β-蒎烯含量最高。β-大马士革酮在各处理间无显著差异。结论：烘焙工艺显著影响巴拿马艺妓咖啡的风味特征，影响花香和柑橘类化合物的浓度。掩蔽效应和风味相互作用似乎是对期望属性的香气和风味感知的原因。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.