Abstract
Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): A mid-infrared spectrum analysis
Highlights
Coffee is one of the most commercialized foods worldwide, according to the international coffee organization (ICO)
The results of this study indicated that the sensory attributes of the coffee beverage evaluated by a panel of consumers are not affected by the interaction of the factors roast degree, variety and coffee preparation method
The roast degree and coffee preparation method factors showed to have an effect on a larger group of attributes, which was associated with the decrease of interest chemical compounds during these two processes, evidenced in the absorbance levels of the FTIR spectrum for the samples with different roast degree and coffee preparation methods
Summary
Coffee is one of the most commercialized foods worldwide, according to the international coffee organization (ICO). One of the main attractions of coffee are its unique characteristics of flavor and aromas. These sensory characteristics greatly throughout due to the influences of variety, geographic location, unique climates, different agricultural practices, variations applied in the processing method, and type of roasted (Sunarharum; Williams; Smyth, 2014). Some of these factors are more complex to study than others, for example, flavor development during roasted of coffee is highly complex. The coffee preparation methods are quite variable in the technical conditions applied, such as the coffee/water ratio, the temperature and pressure, which contribute to the chemical compositions of the beverage (Pérez et al, 2010) and generate extracted coffees with different sensory profiles (Gloes et al, 2013)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
