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2014 | nr 84 | 28--36
Tytuł artykułu

Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting

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Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
According to market research on Polish consumers, color and aromatic components are very important in coffee beverages as they are the main constituents of the sensory experience of coffee drinkers. This study investigated the impact of degree of roasting on the evolution of coffee sensory features. Furthermore, the aim of the study was to evaluate the relationship between selected sensory parameters and L*a*b color values. The aroma profiles of coffee beverages were influenced by the degrees of roasting the coffee beans. Our study showed that there is evolution and change in the aroma characteristics from light to dark roasting coffee. Furthermore, our data do not show the significant correlation between selected sensory attributes and color parameters L*, a*, b.
Słowa kluczowe
Wydawca

Rocznik
Tom
Strony
28--36
Opis fizyczny
Bibliogr. 12 poz., rys., tab.
Twórcy
autor
  • Gdynia Maritime University Poland
  • Gdynia Maritime University Poland
Bibliografia
  • [1] Baggenstoss J., Poisson L., Luethi R., Perren R., Escher F., Influence of water quench cooling on degassing and aroma stability of roasted coffee, Journal of Agriculture and Food Chemistry, 2007, 55, 6685–6691.
  • [2] Bhumiratana N., Adhikari K., Chambers E., Evolution of sensory aroma attributes from coffee beans to brewed coffee, LWT – Food Science and Technology, 2011, 44, 2185–2192.
  • [3] Bonita J.S., Mandarano M., Shuta D, Vinson J., Coffee and cardiovascular disease: In vitro, cellular, animal, and human studiem – Review, Pharmacological Research, 2007, 55, 187–198
  • [4] European Coffee Report 2012/13 – European Chapter, http://www.ecf-coffee.org/ (dostęp: 21.06.2014).
  • [5] Hecimovic I., Belšcak-Cvitanovic A., Horzic D., Komes D., Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting, Food Chemistry, 2011, 129, 991–1000.
  • [6] Hernández J.A., Heyd B., Trystram G., On-line assessment of brightness and surface kinetics during coffee roasting, Journal of Food Engineering, 2008, 87, 314–322.
  • [7] http://www.ico.org, (dostęp: 21.06.2014).
  • [8] Mussatto S.I., Machado E.M.S., Martins S., Teixeira J.A., Production, Composition, and Application of Coffee and Its Industrial Residues, Food Bioprocess Technol., 2011, 4:661–672.
  • [9] Naidu M.M., Sulochanamma G., Sampathu S.R., Srinivas P., Studies on extraction and antioxidant potential of green coffee, Food Chemistry, 2008, 107, 377–384.
  • [10] Nkondjock A., Coffee consumption and the risk of cancer: An overview, Cancer Letters, 2009, 277, 121–125.
  • [11] Seo H-S., Lee M.W., Jung Y-J., Hwang I., A novel method of descriptive analysis on hot brewed coffee: time scanning descriptive analysis, Eur Food Res Technol., 2009, 228, 931–938.
  • [12] World coffee trade (1963–2013): A review of the markets, challenges and opportunities facing the sector, ICC 111-5 Rev.1, International Coffee Council 112th Session 3–7 March 2014, London, United Kingdom, http://www.ico.org/news/icc- 111-5-r1e-world-coffee-outlook.pdf (dostęp: 21.06.2014).
Typ dokumentu
Bibliografia
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