Regional Flavor Profiling of Ugandan Coffee: Sensory Characterization Across Agroecological Zones

Globalization-related measures to liberalize trade and stimulate export production were applied in Uganda in the late 1980s, including in the coffee production sector, to revitalize agricultural production, increase incomes to farmers and improve rural food security. To explore the different effects of such measures on the health and dietary outcomes of female coffee and food small holder farmers in Uganda. We gathered evidence through a cross-sectional comparative interview survey of 190 female coffee producers and 191 female food producers in Ntungamo district. The study mostly employed quantitative methods of data collection, targeting the sampled households. We also utilized qualitative data; collected three months after the household survey data had been collected and their analysis had been accomplished. Using qualitative interviews based on an unstructured interview guide, extra qualitative information was collected from key informants at national, district and community levels. This was among other underlying principles to avoid relying on snapshot information earlier collected at household level in order to draw valid and compelling conclusions from the study. We used indicators of production, income, access to food and dietary patterns, women's health and health care. Of the two groups selected from the same area, female coffee producers represented a higher level of integration into liberalised export markets. Document review suggests that, although Uganda's economy grew in the period, the household economic and social gains after the liberalization measures may have been less than expected. In the survey carried out, both food and coffee producers were similarly poor, involved in small-scale production, and of a similar age and education level. Coffee producers had greater land and livestock ownership, greater access to inputs and higher levels of income and used a wider variety of markets than food producers, but they had to work longer hours to obtain these economic returns, and spent more cash on health care and food from commercial sources. Their health outcomes were similar to those of the food producers, but with poorer dietary outcomes and greater food stress. The small-scale women farmers who are producing food cannot rely on the economic infrastructure to give them support for meaningful levels of production. However, despite having higher incomes than their food producing counterparts, the evidence showed that women who are producing coffee in Uganda as an export commodity cannot rely on the income from their crops to guarantee their health and nutritional wellbeing, and that the income advantage gained in coffee-producing households has not translated into consistently better health or food security outcomes. Both groups have limited levels of autonomy and control to address these problems.

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

Pepper (Piper nigrum L.) is an extensively used spice, which has a characteristic flavor and pungency. The properties of spices such as flavor, color, pungency, etc., vary among cultivars and varieties. It is in this context that pepper cultivars namely, Panniyur 1, Balankotta, Panniyur 5 and one commercial sample were examined for flavor and odor profile using sensory, gas chromatography–mass spectrometry (GC–MS) and electronic nose (E‐nose) analyses. The flavor profile of pepper powder dispersed in cornstarch gruel clearly differentiated Balankotta samples from the other three samples; green mango‐like, turmeric‐like and earthy notes were higher in Balankotta samples, while the other samples had higher scores for pepper‐like, pungent, spicy and lingering herbaceous. The flavor profile of the essential oils of pepper samples showed a higher intensity of pepper‐like note in Panniyur 1, Panniyur 5 and commercial sample, and turmeric‐like and green mango‐like characterized Balankotta. The odor profile of the essential oils further supported the flavor profile data. Orthonasal olfaction (odor profile) provided more descriptive odor characteristics for pepper powder than pepper essential oil. The orthonasal and retronasal olfaction (flavor profile) showed an opposite trend when the flavor profile of pepper essential oil samples was carried out in a starch‐based carrier; retronasal olfaction was more effective than the orthonasal. GC, GC–MS analysis and E‐nose aroma pattern complemented the sensory flavor profiling results. The GC–MS of Balankotta pepper samples was different from Panniyur 1, Panniyur 5 and the commercial sample, showing higher content of p‐cymene. The E‐nose pattern matching further supported the sensory and instrumental data.PRACTICAL APPLICATIONSThe results of this study provided a protocol for the quality evaluation of spices, in terms of sensory quality and aroma pattern as determined by gas chromatography–mass spectrometry. Introducing the electronic nose technique for the rapid evaluation of spice aroma, as well as characterization of spices, was an added information. The results of this study gave the odor description of major compounds present in pepper essential oil and the regional variations in odor profiles, which can help in designing spice blends with specific flavor profiles.

7 - Improving food sensory and nutritional quality through nanostructure engineering

Improving food sensory and nutritional quality through nanostructure engineering

Biochemical composition, volatile organic compounds, sensory and consumer evaluation of Pacific cupped oysters during land-based refinement

(1963). Improved Methods of Weed Control in Robusta Coffee in Uganda. East African Agricultural and Forestry Journal: Vol. 29, No. 1, pp. 67-71.

Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee (Coffea arabica L.) beans treated with protease, at different enzyme loading, time, and pH, were investigated using gas chromatography tandem mass spectrometry (GC-MS/MS). The coffee beverages were evaluated for their sensory characteristics by Q-Grader (professional coffee taster). The coffee beans obtained from protease hydrolysis exhibited specific and unique volatile compounds or flavor profiles than the control (coffee beans without enzyme loading). Specific volatile profiles in the enzymetreated coffee beans, such as isopropenyl acetate, 2-acetyl-5-methylfuran, and delta-dodecalactone were identified. Coffee beverages obtained from roasted coffee beans from protease fermentation with 0.84% protease, pH 6.2 at 41 h (R-FP5), and 1.00% protease, pH 5.0 at 30 h (R-FP8) were evaluated as specialty coffees (a score of 79.75 points), showing their specific aroma profiles as fruity, spice, mango, dry fruit, ripe fruit, nutty and tamarind notes. The present work revealed that enzymatic fermentation of the green Arabica coffee beans is a promising method for the modulating and improving of specialty coffee with specific acceptable flavors and aromas.

The pretreatment method of fruit before fermentation is a crucial step in fruit wine production, exerting a considerable influence on its overall quality, particularly on sensory characteristics and flavor profile. In this study, Pujiang kiwifruits as raw material, four pretreatment methods were employed in kiwi wine (KW) production, namely kiwi fruit crushing with peel (KCP), crushing without peel (KCW), kiwi fruit squeezing juice with peel (KJP), and squeezing juice without peel (KJW). The sensory characteristics and flavor profile of KW were evaluated using sensory evaluation, E-tongue, GC-IMS, and 1H NMR. KW produced through KCP method achieved the highest sensory evaluation score, compared to the others. E-tongue could effectively differentiate the taste features among KW produced by different pretreatment methods. A total of 137 compounds were characterized by the combination of GC-IMS and 1H NMR. Moreover, among the molecules quantified by GC-IMS and 1H NMR, the concentrations of 52 and 58 compounds, respectively, exhibited significant differences among the four groups, primarily comprising esters, organic acids and alcohols. Furthermore, enrichment analysis indicated that several metabolic pathways could be altered by different pretreatment methods. This study serves as a theoretical reference and application basis for the quality improvement of KW and offers insights on the reduction and utilization of winemaking by-products.

Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers' acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes. The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as "adventurous and spicy," appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades.

SummaryThree experiments and five small trials on robusta coffee and four small trials on arabica coffee have confirmed that nitrogen is the main nutrient requirement in Uganda. Magnesium and sulphur were not deficient and mulching had no effect on responses to nitrogen fertilizers. Leaf and soil analyses confirm the yield results and indicate that the optimum time to apply nitrogen is in February and September. There was little difference between ammonium sulphate and urea, but the former tended to have greater effects on yields.

ABSTRACTThis study was conducted with the aim to characterize the diversity of fruit sensory quality of traditional tomato genotypes, grown in open fields, by means of descriptive profile analysis. It gives the results from sensory profiling of fresh tomato genotypes San Marzano, Vesuviano, Corbarino and Sorrento, originating from Southern Italy, and their respective commercial hybrids over 3 years of harvesting. The effects of genotypes, year of production (2002, 2003, 2004) and fields located in different geographical areas on sensory data were analyzed using principal component analysis and multivariate analysis of variance partial least square regression. For most sensory characteristics, the greatest variation was caused by differences in genotypes, suggesting that there was considerable level of genetic diversity. Minor effects were given to year of harvest and experimental fields.PRACTICAL APPLICATIONSTomato is one of the most frequently consumed vegetables in many countries. Italy is one of the main tomato producers in the world, where the genetic variability among traditional tomato genotypes, hybrid and wild varieties in terms of variability in shape, dimension and sensorial attributes is enormous. A feasible area of improvement of tomato production is toward the increase or changing the original flavor. The knowledge of the effect of variety and season on sensory‐perceived quality and the selection by breeding of genotypes with improved aroma and flavor profile is a tool to better orientate the tomato production.

The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed. The results showed that storing coffee at a lower temperature slows the changes in the profile of volatile compounds such as aldehydes, alcohols, pyrazines, and furans, helping preserve the desired aroma and flavour characteristics. Storage at higher temperatures resulted in greater changes in the volatile profile and sensory quality, with higher perceptions of earthy, sharp, and smoky notes and lower chocolatey and sweet notes. The brewing method also had a significant effect on the sensory quality. The espresso coffee had a higher intensity of coffee aroma, chocolate flavour, smoky aroma, and roasted notes. In contrast, cold brew coffee was perceived as sweeter, fruitier, and had more pronounced rum notes. The coffee type also significantly influenced the aroma and flavour profile. Arabica had a more harmonious and mild aromatic profile, while Robusta had a sharper aroma. The blend of Arabica and Robusta combined the characteristics of both coffees and offered a balanced aromatic profile.

Flavor profile data for beefsteaks, fish gels, frankfurters, peanuts, peanut butters, and baked sweet potatoes were subjected to principal component analysis to study the interdependency and the underlying dimensions of the sensory flavor characteristics in order to simplify the method of flavor profile analysis. The character notes used by the panel to describe the flavor profile of each food were not completely independent. The underlying dimensional structure had a number of dimensions equal to approximately 1/3 the number of character notes which explained about 3/4 of the total variance. Flavor profile analysis for each of the evaluated foods could thereby be simplified through reducing the number of character notes to about 1/3 the original number.