Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

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

Journal of Sensory Studies Pub Date : 2023-08-21 DOI:10.1111/joss.12873

Caroline de Melo Carvalho, Eduardo da Silva Moreira, Lucas Zuim, Matheus Custódio de Paula, Tarcísio Lima Filho, Suzana Maria Della Lucia

{"title":"Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?","authors":"Caroline de Melo Carvalho, Eduardo da Silva Moreira, Lucas Zuim, Matheus Custódio de Paula, Tarcísio Lima Filho, Suzana Maria Della Lucia","doi":"10.1111/joss.12873","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>In order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared from healthy beans added with BGS, Check-All-That-Apply methodology was applied. The addition of BGS did not negatively influence the acceptance of the beverages (<i>p</i> > .05) and HT could not be estimated. DT showed that consumers can detect sensory changes in beverages added from 10.25% BGS, but it does not influence their acceptance. We observed a predominance of terms related to weak and unappreciative in beverages added with lower concentration of BGS and terms related to common and appreciable for beverages added with intermediate and relatively high BGS concentration.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>In Brazil, coffee is the most appreciated beverage by the majority of the population. However, its price increased in the domestic market, and the purchasing power of the population decreased, what makes it difficult to consume superior quality coffees, such as Arabica healthy beans. Brazilian laws neither prohibit the use of BGS beans, nor limit their use. In this study, although it was able to detect differences between beverages prepared with concentrations of BGS in healthy beans and to trace a sensory profile of them, we could not estimate the HTs for the concentration of BGS in healthy beans. There was no difference on the acceptance of the beverage with 100% healthy beans and those with BGS. Therefore, the consumption of coffee is related to habits and to individual sensory quality, which aids the industry to offer coffee that can be accepted and with reduced cost to Brazilian consumer.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"38 6","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12873","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared from healthy beans added with BGS, Check-All-That-Apply methodology was applied. The addition of BGS did not negatively influence the acceptance of the beverages (p > .05) and HT could not be estimated. DT showed that consumers can detect sensory changes in beverages added from 10.25% BGS, but it does not influence their acceptance. We observed a predominance of terms related to weak and unappreciative in beverages added with lower concentration of BGS and terms related to common and appreciable for beverages added with intermediate and relatively high BGS concentration.

Practical Applications

In Brazil, coffee is the most appreciated beverage by the majority of the population. However, its price increased in the domestic market, and the purchasing power of the population decreased, what makes it difficult to consume superior quality coffees, such as Arabica healthy beans. Brazilian laws neither prohibit the use of BGS beans, nor limit their use. In this study, although it was able to detect differences between beverages prepared with concentrations of BGS in healthy beans and to trace a sensory profile of them, we could not estimate the HTs for the concentration of BGS in healthy beans. There was no difference on the acceptance of the beverage with 100% healthy beans and those with BGS. Therefore, the consumption of coffee is related to habits and to individual sensory quality, which aids the industry to offer coffee that can be accepted and with reduced cost to Brazilian consumer.

查看原文本刊更多论文

阿拉比卡健康咖啡豆中存在缺陷咖啡豆是否会影响咖啡饮料的感官感知和接受度？

为了验证在制备阿拉比卡咖啡饮料时使用有缺陷的黑、绿、酸(BGS)豆是否会影响它们的感官接受度，并了解由这些缺陷引起的变化开始被感知的浓度，分别研究了享乐阈值(HTs)和检测阈值(DT)。为了对添加了BGS的健康咖啡豆制成的阿拉比卡咖啡饮料进行感官描述，采用了“检查-所有-那-应用”方法。BGS的加入对饮料的接受度没有负面影响(p < 0.05)，并且无法估计HT。DT显示，消费者可以检测到添加10.25% BGS的饮料的感官变化，但不影响他们的接受度。我们观察到，在添加了较低浓度BGS的饮料中，与弱和不欣赏相关的术语占主导地位，而与添加了中等和相对较高浓度BGS的饮料中，与普通和欣赏相关的术语占主导地位。在巴西，咖啡是大多数人最喜欢的饮料。然而，其价格在国内市场上上涨，人口购买力下降，这使得人们很难消费到优质咖啡，如阿拉比卡健康咖啡豆。巴西法律既不禁止使用BGS咖啡豆，也不限制其使用。在这项研究中，虽然它能够检测出健康豆类中BGS浓度制备的饮料之间的差异，并追踪它们的感官特征，但我们无法估计健康豆类中BGS浓度的HTs。对含有100%健康豆类的饮料和含有BGS的饮料的接受度没有区别。因此，咖啡的消费与习惯和个人感官质量有关，这有助于该行业为巴西消费者提供可接受且成本较低的咖啡。

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 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.