Effect of genotype and storage duration on taste and ecovalence of roasted beans of Arabica coffee (Coffea arabica L.)

Abstract

Coffee genotype that performs delicious taste for long time is an ideal coffee genotype that has to be created. Several researches reported that taste of roasted bean and ground coffee decreased along with duration of storage. However, no research reports revealed information about stability of taste of coffee. The goal of this research was to determine stability of taste. Twenty eight genotypes of Arabica coffee growing in North Sumatra Province of Indonesia were storaged in sealed aluminium foil packs on sorage duration of 0, 6, 12, and 18 months at room temperature. The research was carried out with randomized complete block design with three replications. The stability of taste was calculated by using Wricke’s ecovalence. The result revealed a highly significant differences in taste between genotypes as well as between storage duration. No interaction between genotype and storage duration. Based on the ecovalence, the genotypes could be grouped into 4 clusters. The initial taste score of genotypes at 0 month of storage duration had highly significant correlation with ecovalence of genotypes (r = 0,615∗∗). The higher the initial taste score was, the less stability of the taste was. Genotype Sm16 had the most stable taste over storage duration. It can be conculded that storage duration of roasted bean of Arabica coffee must be less than 6 month. Seletion on highest taste score would be the best way to maintain highest taste score after certain storage period even this genotype could have the lowest tability of taste. The date of roasting of coffee sold to public must be written on the pack.