Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method

Abstract

This research aims to evaluate the sensory description of arabica and canephora coffee by consumers, identify how and canephora coffee by consumers, and identify how physicochemical variables affect sensory perception. Three Brazilian coffees (two arabica and one canephora) were determined sensorial attributes by the Check-All-That-Apply (CATA) method with 190 consumers in a home test, and physicochemical (pH and caffeine content) and chromatic parameters. The results showed that visual perception, brightness, and orange coloration are the main means used to distinguish arabica coffee from commercial coffee. In addition, the perception of sweeter aromas (toffee, vanilla, and caramel spread), chocolate with greater intensity, and the less intense bitterness taste were important typicality markers to differentiate arabica coffee (cv. Typica). The analysis of the correlations between caffeine and bitterness, sweetness, and acidity demonstrates the consumer's ability to perceive basic tastes in the different coffee samples. The chromatic parameters obtained significant correlations with visual, olfactory, and gustatory attributes. This study indicated the consumer's ability to establish typical traits for Arabica coffee depending on the place of cultivation. In addition, consumers perceive the influence of physicochemical variables on sensory attributes, highlighting the need for quality in an increasingly demanding and globalized market.