Abstract
ABSTRACT A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intense toasted coffee in 1:1:1 ratio). Sensory analysis was made using the verbal methods Check-All-That-Apply (CATA) and Flash profile. It was used 44 sensory attributes in CATA method, from which 10 had significant differences (p > .05). Flash profile method grouped the coffee samples according to their descriptor similarity mentioned by the consumers, and a nine-point hedonic test was also carried out. Both methods described all the coffee samples with similar sensory profiles, the results suggested that the Blend made a sensory profile similar to Artisanal roasting coffee. Nevertheless, the consumers differed in preference due to the intensity of the attributes was different of coffee roasting.
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