Coffee Flavor Research Articles

CIRI PENGELUARAN DAN KEPELBAGAIAN PRODUK BERASASKAN AGROPELANCONGAN KOPI DI TENOM, SABAH

Tenom town is synonymous with coffee products for which it became one of Sabah's most popular agritourism destinations. However, the specialty of the Tenom coffee product that has attracted a lot of visitors is unknown. Therefore, research on the production characteristics and variation of these products based on coffee agritourism is relevant and worth investigating, in order to understand the specialties of the products and the types of products they offer. Specifically, this study aimed to identify the production characteristics and variation of coffee agritourism products in the Tenom district of Sabah. This study applied qualitative methods by interviewing factory supervisor in the Fatt Choi coffee industry. The theory of the definition of agritourism is applied to determine the definition of agritourism of Tenom coffee based on the attractions offered. The findings show that coffee production is based on the warm climate in the Tenom area. The Robusta and Arabica coffee varieties are coffee that suits the region. The coffee industry also produces a variety of coffee flavors. In addition to producing beverage products, Tenom coffee agro-tourism has created other attractions such as cafes, coffee farms, cabins, and cottages. In conclusion, Tenom coffee agritourism has the potential to grow to promote it as a competitive agritourism destination that can increase income while also benefiting the local community.

Prediction of Caffeine Content in Liberica Coffee Green Bean by NIR Spectroscopy Using Kubelka-Munk Model

<p>Liberica is one of coffee species that is becoming popular and increasingly in demand in present days due to its unique characteristics. Caffeine is one of the important coffee quality parameter which determines the coffee flavor, consumer preference and market price. Caffeine content is usually analyzed by chemical method which is destructive, time consuming, expensive and involving a lot of procedures. NIR Spectroscopy is one of the non-destructive techniques to overcome these disadvantages. This study was conducted at the Department of Mechanical and Biosystem Engineering, IPB University for NIR measurement and the Center of Agro-based Industry (BBIA), Bogor for chemical analysis from August to November 2019. The study aimed to determine the best calibration model for the prediction of caffeine content in Liberica coffee green bean powder. In this study, FT-NIRS in the wavelength of 1000-2500 nm was used for NIR measurement and HPLC tool was used for chemical analysis. Kubelka-Munk (K/S) and Absorbance (Log 1/R) were used as data transformation, whereas Standard Normal Variance (SNV) and Second derivative of Savitzky-Golay (dg2) as data pretreatment. In addition, Partial Least Square (PLS) and Multiple Linear Regression (MLR) were applied for multivariate calibration method. The best calibration model for the prediction of caffeine content of Liberica coffee green bean powder was obtained by the spectral data pretreated with second derivative of Savitzky-Golay (dg2) and Kubelka-Munk data transformation using PLS calibration method with the results of r = 0.90, RPD = 2.24, CV = 2.01%.</p>

The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality

This study investigates the impact of wet fermentation on flavor volatiles and sensory quality of coffee beans and beverage. Pulped coffee beans were kept underwater for 36 h before air-drying and roasting, and volatiles in the beans were characterized by solid-phase microextraction and gas chromatography–mass spectrometry. A total of 79 volatiles were identified. Fermented roasted beans had higher concentrations of ethanol, isoamyl alcohol, 3-methylbutanal, benzaldehyde, acetaldehyde, and ethyl acetate compared with mechanically processed (no fermentation) beans; whereas, ketones, pyrazines, pyrroles, pyridines, furans and sulfides were not significantly different between the two treatments. Coffee made with fermented beans was rated significantly higher in flavor, aroma, acidity, body and uniformity scores with noted fruity aroma compared with beverage made with mechanically processed beans in sensory evaluation (cup test) by a 3 Q-Grade Coffee Certification Panel. The findings demonstrated wet fermentation played an important role in coffee flavor, aroma and sensory quality.

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

In this study, the effects of fungal fermentation on green canephora coffee beans were evaluated by observing the changes to selected non-volatile parameters before roasting, and subsequently the volatile profile after roasting. Solid-state fermentation (SSF) by Aspergillus spp. and Mucor spp. on green canephora coffee beans was shown to modulate the contents of free sugars, free amino acids and polyphenolic compounds such as caffeoylquinic acids (CQAs). Significant strain-specific differences were observed in the contents of aroma compounds after roasting. A significant increase in pyrazines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were detected in the Mucor plumbeus-fermented samples. The present work shows that fungal fermentation of green canephora coffee beans is a potentially promising method for the modulation and improvement of coffee flavour and aroma.

Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

<em>Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.</em>

Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts

Direct fermentations of sterilised green coffee beans by monocultures of Saccharomyces cerevisiae and Pichia kluyveri were investigated for coffee flavour biotransformation. During fermentation, fruity esters were generated in the green coffee beans by yeasts. 2-Phenylethyl acetate was elevated by 1.1 mg/kg and 0.03 mg/kg in P. kluyveri- and S. cerevisiae-fermented green beans, respectively, as compared to the untreated sample. Ethyl octanoate (0.51 mg/kg) and isoamyl acetate (1.69 mg/kg) only existed in S. cerevisiae- and P. kluyveri-fermented green beans, respectively. After roasting, higher levels of 2-phenylethyl acetate were detected in fermented coffees, and ethyl octanoate was found only in the S. cerevisiae-fermented sample, despite the loss of isoamyl acetate in P. kluyveri-fermented coffees during roasting. The fruity esters generated by the yeasts during green coffee bean fermentations were directly transferred to the volatile profiles formed after roasting and enhanced the fruity attribute in the roasted coffees, with a more noticeable effect observed from S. cerevisiae fermentation. Higher productions of N-heterocyclic volatiles occurred during roasting of S. cerevisiae-fermented coffees and contributed to elevated nutty and roasted aromas. S. cerevisiae and P. kluyveri are considered suitable starter cultures for controlled coffee flavour biotransformation through controlled fermentations of green coffee beans.

Perkembangan Peluang dan Tantangan Wisata Halal di Aceh

The tourism sector is one sector that is able to increase employment and economic growth. Currently, halal tourism (halal tourism) is starting to be in great demand. This is in line with the increase in Muslim tourists from year to year. The development of halal tourism has begun to be carried out by various countries, both Muslim and non-Muslim majority countries. One of the things that come to mind when people call Aceh is the application of Islamic Shari'a in every aspect of life, including the aspect of tourism. Halal tourism is an ongoing effort by the Acehnese Government to realize the Aceh brand as a halal symbol. The fact is that Aceh won three categories in the 2016 National Halal Tourism Competition held by the ministry of Tourism of Republic of Indonesia. Aceh's tourism potential is very promising both in terms of diversity and unique culture, culinary peculiarities, coffee flavors, atmosphere in the coffee shop, Islamic culture and its natural and beautiful natural charm. Efforts to branding Aceh as halal tourism are challenges that are not easy to implement. The halal label in Aceh is actually not a terminology that needs to be debated again. This article will explore the development of halal tourism in Aceh, review the concepts and principles of halal tourism, and discuss opportunities and challenges

Coffee Flavor: A Review

Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.

Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

This study attempted to achieve coffee flavour biotransformation through controlled fermentation of sterilsed green coffee beans with a coculture of Saccharomyces cerevisiae and Pichia kluyveri (FYco) and a sequential inoculation of Lc. lactis subsp. cremoris and the yeast coculture (FLYco). Isoamyl acetate, 2-phenylethyl acetate, and ethyl octanoate were produced by 5.76, 1.35 and 0.54 mg/kg, respectively, in FYco fermented green coffee beans. Compared to the green coffee bean fermented by the yeast monocultures in previous study, FYco led to a 1.2- and 4.1-times elevation in production of isoamyl acetate and 2-phenylethyl acetate, respectively. FLYco further increased acetate ester production by more than 2 times relative to FYco. The esters produced in FYco and FLYco partially survived the roasting process and imparted the roasted coffees with considerable fruity and winey aromas. The lactic acid fermentation in FLYco increased the acidity in green coffee beans, which promoted the formation of caramel-smelling furfurals and preservation of acidity and sweetness in the roasted coffees. Apart from the mere additions of flavour modification from individual strains, the proper combination of multiple strains can result in synergistic effects that enhanced the modulating activities of individual strains and further enhance flavour complexity of the resulted coffee.

Quality of arabic coffee under different processing systems, drying methods and altitudes

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Product reformulation for obtaining “free-from” or “healthy choice” versions may confer significant changes in sensory characteristics which could not meet consumer expectations in terms of sensory perception. Therefore, this paper aims to evaluate the influence of formulations of different product categories on their dynamic sensory profile and consumer acceptability. A sensory panel of 23 semi-trained assessors evaluated two product categories, chocolate and milk coffee, using Temporal Dominance of Sensations (TDS) over three consecutive intakes/sips (multiple-intake TDS) on two replications. TDS allowed us to describe the dynamic profile of classic products over the three intakes and to identify differences in the sensory temporal profile compared to their 'healthier choice' reformulated versions. For the chocolate category, increasing the cocoa and the reduction of lactose content mainly influenced the dominance of sweetness, dairy, cocoa, crunchy and bitterness attributes. No sugar addition and absence of caffeine (decaffeinated version) in ready to drink milk coffee beverage modified temporal perception of sweetness, bitterness, coffee flavor and smoothness texture. Higher overall liking averages were associated with the dominant attributes of chocolate with a higher level of cacao and milk coffee decaffeinated. The obtained results of the present work suggest that the multiple-intake TDS technique can be applied for the evaluation of different food categories, helping to develop healthier products and predicting the liking.

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness, and sweetness. With respect to roasting time, we distinguished two phases, “time to first crack”, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and “development time”, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same colour, time variation also influenced flavour, and in particular, development time, rather than time to first crack, had the largest effect on coffee flavour.

Performance of Biochemical Compounds and Cup Quality of Arabica Coffee as Influenced by Genotype and Growing Altitude

Arabica coffee (Coffea arabica) cultivation in the medium altitude (700-900 m above sea level, asl.) will face problems such as decreasing productivity, physical, biochemical and cup quality and increasing intensity of pest and diseaseattacks. Utilization of plant material that has good productivity and cup quality, resistance to pests and diseases is an effort that can be done to overcome theseproblems. The aims of this study is to evaluate performance of Arabica coffee quality grown at high and medium altitude area, as well as biochemical compound and cup quality changes that occur due to influence of genotypes and genotype × altitude interactions. Eight genotypes of Arabica coffee were evaluated at two locations namely KP Andungsari (1,250 m asl.) and Kalibendo (700 m asl.). The field design for each location was randomized complete block design with three replicates. Observations were made on the two quality aspects, namely the biochemical compounds and cup qualities. The result on the biochemical compounds showed that the altitude significantly affect to the content of caffeine, sucrose, and trigonelline. Effect of genotype × altitude occured to the caffeine, trigonelline, and sucrose content. Diversity of chlorogenic acid content was caused by the genotype effect. Cup test results showed that genotypes grown at high altitude had a better cup quality than genotypes on medium altitude. Cup quality variables that were changed due to altitude difference were fragrance and aroma, flavor, aftertaste, acidity, balance, and overall, while the cup quality variable that did not changed was the body. Characters of coffee aroma at the high altitude were floral, spicy and fruity, while at the medium altitude were herbal, green and grassy. The best quality genotype at the high altitude was K8, while at the medium altitude was K29. Environment (altitude) gives greater influence to the formation of coffee flavor variations produced compared to genotypes.

Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis.

Untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics analysis was carried out on 18 coffee brews ranging in Specialty Coffee Association (SCA) cup scores. Six compounds highly predictive of low cup score were isolated from coffee using multidimensional preparative LC/MS and further evaluated by sensory recombination analysis with certified SCA quality graders. A significant decrease in cup score was demonstrated with four of the six compounds when added to a specialty coffee brew. High-resolution mass spectrometry and mono- and bidimensional nuclear magnetic resonance experiments were used to successfully elucidate four of the structures as 16α,17-dihydroxy-ent-kauran-19-oic acid (compound 1), its diglycosidic compound 16α,17-dihydroxy-ent-kauran-19-diglycoside (compound 2), 16α,17,18-trihydroxy-ent-kauran-19-oic acid (compound 5), and 16α-hydroxy-17-ent-kauren-19-oic acid (compound 6). All four ent-kaurane diterpene compounds were endogenous to green coffee beans, providing direct chemical indicators of low-quality coffee.

STYLE-FORMING PECULIARITIES OF ANThROPONYMS IN THE TEXTS OF NOVELS “COFFEE TASTE OF CINNAMON” AND “THE SARABAND OF SARA’S BAND” BY LARYSA DENISENKO

Summary. The purpose of the article is to analyze stylistic features of the anthropoetonyms. The object of the study is the antropoetonyms in the texts of Larysa Denysenko’s novels «Coffee Flavor of Cinnamon» and «Saraband of Sarah’s Gang». The subject of the study is the stylistic features of analyzed anthropoetonyms. According to the purpose and the object of the study, the following methods were used: descriptive, contextual-interpretative and etymological analysis. The complex of above methods determines the vector of research development, reveals the stylistic peculiarities of the functioning of antropoetonyms in literary-art text. Becoming an expressive component of the expressive means’ system, antropoetonyms help to expose the author’s text presentation style. Personal names are considered as a style-forming means, their stylistic potential is described. It’s shown that the antropoetonyms realize their expressive opportunities, playing the role of a powerful characteristic component of literary-art text. As a result of the research, it was established that the stylistic function of anthropoetonyms is manifested in two ways – in informational-stylistic and emotional-stylistic aspects. Anthropoetonyms play an informationalstylistic role because of the etymological meaning and variability of the name, and emotionalstylistic meanings are expressed by phonetic and word-forming form of the name, its associativity, contrast of the name and image of the character. It was concluded that information and emotion, the content of anthropoetonyms and their artistry are important for the creation of the author’s idiostyle. The practical value of exploration is the ability to use submitted material during the reading of special courses in poetics, practical training in stylistics, seminars on the recent Ukrainian literature and more. Perspectives are seen in the analysis of stylistic features of the anthropoetonyms in modern women’s prose texts.

NIR spectroscopy application for determination caffeine content of Arabica green bean coffee

Caffeine is considered as an important quality indicators of coffee. Caffeine content in green coffee bean influence the flavour and price of coffee. Commonly, percentage of caffeine content is determined by chemical method, which is known time consuming, destructive and expensive, so it is not suitable for a real time coffee content prediction system. The objective of this study was to develop a PLS model based on NIR-Spectroscopy to predict caffeine content of Indonesia coffee beans nondestructively. The wavelength used in this study was 1000-2500 nm and the caffeine content of samples were determined by LCMS method. Several data pretreatments such as multiple scatter correction (MSC), first derivative (dg1), combination of dg1+MSC, with PLS factors variation were applied to obtain the best prediction of caffeine content by NIR. The best prediction was obtained using MSC and 6 PLS factors indicated by a high coefficient correlation value which was >0.9. NIR method can be used for predicting the caffeine content of green bean coffee nondestructively.

Prediction of water content in Lintong green bean coffee using FT-NIRS and PLS method

Water content is one of the coffee compositions that affects the coffee flavour, texture and appearance. Measurement of chemical composition is usually conducted using the chemical method which is known to be expensive and time consuming. Nowadays, Fourier Transform Near Infrared Spectroscopy (FT-NIRS) method is developed in measuring the chemical content of coffee in a short time. The purpose of this study was to predict the water content of Lintong green bean using FT-NIRS and PLS method. The spectra measurement was conducted in the wavelength of Near Infrared of 1000-2500 nm, then followed by the water content measurement using chemical methods. Several data pretreatment was used, namely first derivative, second derivative, multiple scatter correction (MSC), standard normal variate (SNV), first derivative + MSC and second derivative + MSC. Result showed that the best calibration model was obtained using MSC with 7 factors of PLS, indicated by r = 0.860; SEC = 0.12; SEP = 0.14; CV = 1.14; and RPD = 2.09.

Effect of manual brewing techniques on the sensory profiles of Arabica coffees (Aceh Gayo wine process and Bali Kintamani honey process)

Post-harvest processing is known as one of the most important factors that influence coffee flavour quality. Amongst many different fermentation techniques, honey and wine processing are getting more popular in the country these days. Therefore, many single origins coffees processed following these techniques. There are also several manual brewing techniques readily available for Indonesian coffee consumers, and those techniques may give distinctive sensory characteristics to the brewed coffees. This research was aimed to study the effect of manual brewing techniques i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press on the sensory profiles of two Arabica coffee samples i.e. Aceh Gayo wine process and Bali Kintamani honey process. As many as 10 selected, validated and trained student panellists were employed to assess 33 sensory attributes based on Sensory Descriptive Analysis method. Data analysis was performed using Minitab 17. The result has indicated that 22 to 24 sensory attributes were significantly different (α = 0.05) as influenced by different manual brewing techniques, while different coffees with different post-harvest processing created significant effect particularly in the fermented, berry, woody, and sweet notes.

MULTIMODAL FEATURES OF DESCRIPTIVE TEXTS: CASE STUDY OF COFFEE BRANDS

The article considers descriptive texts of coffee brands as a multimodal ensemble composed of verbal, visual, and sensory modes. A visual modus is the shape of the beans and the color of the coffee roast. The sensory mode represents the perception of taste, aroma, and texture of the coffee. Verbal modus is the direct verbalization of the abovementioned visual and sensory characteristics of the coffee. Coffee descriptors are verbalization of coffee flavors, aromas, textures, and other characteristics of coffee as a product. Coffee descriptors are divided into seven groups.

Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir

Kefir is a functional beverage and little known to consumers. This study aimed to develop and characterize the physicochemical, rheological, microbiological and sensory properties of coffee flavored kefir. Kefir formulations were prepared by adding different amounts of skim milk powder, instant coffee and refined sugar into the fermented milk. The optimal formulation was determined using the desirability function and subjected to Temporal Dominance of Sensations (TDS) test, acceptance and purchase intention. The responses of dry matter, ash, protein, carbohydrate, total energy value, pH, color, antioxidant capacity, acid acetic bacteria, mesophilic cocci, viscosity and TDS test showed significant differences (p < 0.05) between the formulations. However, water activity, lipid content, Lactobacillus spp. and yeast counts showed no significant differences (p ≥ 0.05). All beverages showed non-Newtonian rheological behavior and high probiotic counts. The formulation with maximum coffee addition presented higher overall desirability. This sample was characterized by lower total energy value and higher antioxidant capacity and chroma. In the TDS test, the coffee flavor attribute was the dominant, followed by the bitter taste, cappuccino taste and residual taste. The optimal formulation presented good sensory acceptance and purchase intent.