Free choice profiling sensory analysis to discriminate coffees

Cíntia Sorane Good Kitzberger; Maria Brígida dos Santos Scholz; João Batista Gonçalves Dias da Silva; Marta de Toledo Benassi; Luiz Filipe Protasio Pereira; Cíntia Sorane Good Kitzberger; Maria Brígida dos Santos Scholz; João Batista Gonçalves Dias da Silva; Marta de Toledo Benassi; Luiz Filipe Protasio Pereira

doi:10.3934/agrfood.2016.4.455

AIMS Agriculture and Food

2016, Volume 1, Issue 4: 455-469. doi: 10.3934/agrfood.2016.4.455

Previous Article Next Article

Research article

Free choice profiling sensory analysis to discriminate coffees

1.
Área de Ecofisiologia–Laboratório de Fisiologia Vegetal, IAPAR-Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375 86047-902-Londrina-PR, Brazil
2.
Centro Tecnológico Cocari; Rua Santos Dumont, 500, Jardim Esplanada, Mandaguari -PR, Brazil
3.
Departamento de Ciência e Tecnologia de Alimentos, UEL -Universidade Estadual de Londrina, Rod. Celso Garcia Cid (PR 445), Km 380 - Caixa Postal 10.011, 86057-970-Londrina-PR, Brazil
4.
EMBRAPA Café, Área de Melhoramento Genético – Laboratório de Biotecnologia, IAPAR - Instituto Agronômico do Paraná, Rodovia Celso Garcia Cid, km 375 86047-902-Londrina – PR, Brazil

Received: 26 October 2016 Accepted: 21 December 2016 Published: 26 December 2016

Sensory attributes were evaluated from Arabica coffee genotypes growing in two places in Brazil, Mandaguari and Londrina. Post-harvest and roasted process was standardized. Free choice profiling sensory analysis was apply to investigate the influence of genetic variability and local cultivation (Londrina and Mandaguari, Brazil) on the sensory characteristics of coffee genotypes. A sensory panel evaluated coffees from Mandaguari in two groups: one (Sarchimor derived, IPR100, IPR102, IPR105, IPR106) characterized by transparency, coffee colour, green aroma, taste (green, bitter, fermented, astringent) and a watery texture, another group (Catuaí, Sarchimor derived, IPR101, IPR103) was characterized by coffee colour, brightness, aroma (coffee, acid, sweet, chocolate), acidity, bitterness, burnt aroma, sweetness and full-bodied. Coffees from Londrina presented brightness, coffee colour, sweet, green, burnt aroma, astringent, bitter, fermented, green taste; and watery texture (Catuaí, IPR97, IPR98, IPR100). Another group (Sarchimor derived, IPR101, IPR102, IPR103, IPR105, IPR106) were associated with turbidity, aroma (green, coffee, sweet), acidity, astringency, bitterness, sweetness and full-bodied. Catuaí, Iapar59, IPR99, IPR101, IPR103 and IPR108 exhibited positive attributes when grown in either locale. Edaphoclimatic conditions play a major role in the sensory profiles of coffee.
- free choice profiling,
- coffee genotypes,
- IPRs cultivars,
- generalized procrustes analysis
Citation: Cíntia Sorane Good Kitzberger, Maria Brígida dos Santos Scholz, João Batista Gonçalves Dias da Silva, Marta de Toledo Benassi, Luiz Filipe Protasio Pereira. Free choice profiling sensory analysis to discriminate coffees[J]. AIMS Agriculture and Food, 2016, 1(4): 455-469. doi: 10.3934/agrfood.2016.4.455

Related Papers:

Abstract

Sensory attributes were evaluated from Arabica coffee genotypes growing in two places in Brazil, Mandaguari and Londrina. Post-harvest and roasted process was standardized. Free choice profiling sensory analysis was apply to investigate the influence of genetic variability and local cultivation (Londrina and Mandaguari, Brazil) on the sensory characteristics of coffee genotypes. A sensory panel evaluated coffees from Mandaguari in two groups: one (Sarchimor derived, IPR100, IPR102, IPR105, IPR106) characterized by transparency, coffee colour, green aroma, taste (green, bitter, fermented, astringent) and a watery texture, another group (Catuaí, Sarchimor derived, IPR101, IPR103) was characterized by coffee colour, brightness, aroma (coffee, acid, sweet, chocolate), acidity, bitterness, burnt aroma, sweetness and full-bodied. Coffees from Londrina presented brightness, coffee colour, sweet, green, burnt aroma, astringent, bitter, fermented, green taste; and watery texture (Catuaí, IPR97, IPR98, IPR100). Another group (Sarchimor derived, IPR101, IPR102, IPR103, IPR105, IPR106) were associated with turbidity, aroma (green, coffee, sweet), acidity, astringency, bitterness, sweetness and full-bodied. Catuaí, Iapar59, IPR99, IPR101, IPR103 and IPR108 exhibited positive attributes when grown in either locale. Edaphoclimatic conditions play a major role in the sensory profiles of coffee.

References

[1]	Bhumiranata N, Adhikari K, Chambers E (2014) The development of an emotion lexicon for the coffee drinking experience. Food Res Int 61: 83-92. doi: 10.1016/j.foodres.2014.03.008
[2]	Navarini L, Ferrari M, Suggi Liverani F, et al. (2004) Dynamic tensiometric characterization of espresso coffee beverage. Food Hydrocoll 18: 387-393. doi: 10.1016/S0268-005X(03)00126-7
[3]	Gloess AN, Schönbächler B, Klopprogge B, et al. (2013) Comparison of nine common coffee extraction methods: instrumental and sensory analysis. Eur Food Res Technol 236: 607-627. doi: 10.1007/s00217-013-1917-x
[4]	Kobayashi ML, Benassi MT (2015) Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars. J Sens Stud 30: 169-180. doi: 10.1111/joss.12142
[5]	Specialty Coffee American Association (SCAA). 2015. Available from: http://www.scaa.org/
[6]	Brazilian Speciality Coffee Association (BSCA). 2015. Available from: http://www.bsca.br
[7]	Williams AA, Langron SP (1984) The use of free-choice profiling for evaluation of commercial port. J Sci Food Agric 35: 558-568. doi: 10.1002/jsfa.2740350513
[8]	Thamke I, Durrschmid K, Rohm H (2009) Sensory description of dark chocolates by consumers. LWT Food Sci Technol 42: 534-539. doi: 10.1016/j.lwt.2008.07.006
[9]	Donaldson HR, Bamforth CW, Heymann H (2012) Sensory descriptive analysis and Free-Choice Profiling of thirteen hop varieties as whole cones and after dry hopping of beer. J Am Soc Brew Chem 70:176-181.
[10]	Oliveira APV, Benassi MT (2003) Perfil Livre: uma opção para Análise Sensorial Descritiva. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos 37: 66-72.
[11]	Zannoni M (1997) Approaches to translation problems of sensory descriptors. J Sens Stud 12: 239-253. doi: 10.1111/j.1745-459X.1997.tb00065.x
[12]	Eira MTS, Fazuoli LC, Guerreiro Filho O, et al. (2007) Bancos de germoplasma de café no Brasil: base do melhoramento para produtividade e qualidade. In Proceedings of the SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, Águas de Lindóia, Brazil, 2007, 5, 1.
[13]	Sera GH, Sera T, Fonseca ICB, et al. (2010) Resistance to leaf rust in coffee cultivars. Coffee Sci 5: 59-66.
[14]	Alteia MZ, Sera T, Guerreiro A, et al. (2001) Vinte anos de avaliações agronômicas das progênies dos germoplasmas: Catimor, Sarchimor, “Icatu”x’Catuaí’e Catuaí x Sh1, Sh2, Sh3, Sh4 em Londrina-Paraná. In Proceedings of the SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, Vitória, Brazil, 2001, 1412-1420.
[15]	Ito DS, Sera T, Sera GH, et al. (2008) Resistance to bacterial blight in arabica coffee cultivars. Crop Breed Appl Biot 8: 99-103. doi: 10.12702/1984-7033.v08n02a01
[16]	Avelino J, Barboza B, Araya JC, et al. (2005) Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. J Sci Food Agric 85:1869-1876. doi: 10.1002/jsfa.2188
[17]	Pezzopane JRM, Salva TJG, Lima VB, et al. (2001) Agrometeorological parameters for prediction of the maturation periods of Arabica coffee cultivars. Int J Biometeor 56: 843-851.
[18]	Jöet T, Laffarge A, Descroix F, et al. (2010) Inﬂuence of environmental factors, wet processing and their interactions on the biochemical composition of green coffee beans. Food Chem 118: 693-701. doi: 10.1016/j.foodchem.2009.05.048
[19]	Barbosa JN, Borém FM, Cirillo MA, et al. (2012) Coffee quality and its interaction with environmental factors in Minas Gerais, Brazil. J Agric Sci 4: 181-190.
[20]	Iapar - instituto Agronômico do Paraná. Cultura do Café. 2015. Available from: http://www.iapar.br
[21]	Caramori PH, Caviglione JH, Wrege MS, et al. (2001) Zoneamento de riscos climáticos para a cultura de café (Coffea arabica L.) no Estado do Paraná. Rev Bras Agrometeor 9: 486- 494.
[22]	Kitzberger CSG, Scholz MBS, Benassi MT (2014) Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions. Food Res Int 61: 61-66. doi: 10.1016/j.foodres.2014.04.031
[23]	Kitzberger CSG, Scholz MBS, Silva JBGD, et al. (2011) Caracterização sensorial de cafés arábica de diferentes cultivares produzidos nas mesmas condições edafoclimáticas. Braz J Food Technol 60: 38-49.
[24]	Rua NER (2003) Desempenho das escalas híbrida e auto ajustável no Perfil Livre associado a consumidores. Dissertation, Degree-Granting University of Campinas - Faculdade de Engenharia de Alimentos - UNICAMP, Campinas.
[25]	Addinsoft (2010) XLStat: software for statistical analysis. Versião 2008.4.02 (2008). Paris. 1 CD-ROM.
[26]	Kitzberger CSG, Scholz MBS, Silva JBGD, et al. (2011) Discriminação sensorial de cafés resultantes de cruzamentos entre Coffea Arabica, Villa Sarchi e Híbrido do Timor produzidos nas mesmas condições edafoclimáticas. In Proceedings of the VII SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, Araxá, Brazil, 2011, 1, 1-6.
[27]	Sera T (2012) As novas cultivares do IAPAR. In Proceedings of the 33º Congresso Brasileiro de Pesquisas Cafeeiras, Lavras, Brazil.
[28]	Scholz MBS, Figueiredo VRG, Silva JVN, et al. (2013) Atributos sensoriais e características físico-químicas de bebida de cultivares de café do Iapar. Coffee Sci 8: 6-16.

Reader Comments

Your name:*

Email:*
© 2016 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)