Skip navigation
Please use this identifier to cite or link to this item:

Title: Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee
Authors: Bicho, Natalina
Leitão, António
Ramalho, José
Alvarenga, Nuno
Lidon, Fernando
Keywords: Arabica coffee
Coffee beverage
Roasting intensity
Robusta coffee
Sensory descriptors
Issue Date: 27-Feb-2013
Publisher: Routledge
Citation: Bicho, N., Leitão, A., Ramalho, J., Alvarenga, N., Lidon, F. (2013). Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee. Ecology of Food and Nutrition, 52 (2), 163-177.
Abstract: Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.
Peer reviewed: yes
ISSN: 1543-5237
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas com peer review

Files in This Item:
There are no files associated with this item.

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Currículo DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.