The effect of the chemical composition on the sensory characterization of Ecuadorian coffee
The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Fir...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001939 |
| _version_ | 1811178712883789824 |
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| author | Gonzalo Chiriboga Sophía Peñaherrera Pablo Londoño-Larrea Luis Castillo Ghem Carvajal C Carolina Montero-Calderón |
| author_facet | Gonzalo Chiriboga Sophía Peñaherrera Pablo Londoño-Larrea Luis Castillo Ghem Carvajal C Carolina Montero-Calderón |
| author_sort | Gonzalo Chiriboga |
| collection | DOAJ |
| description | The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Firstly, the study addresses the grading following the Specialty Coffee American Association (SCAA) method. The second stage focuses on the qualitative composition of the coffee brews employing GC-MS and caffeine concentrations using HPLC. Then, we employed statistical tools such as Cohen's concordance coefficients, dissimilarity dendrograms, and linear correlations between the chemical compounds in the beverage and the attributes' scores. The grading panel consisted of 6 semi-trained-testers who would assess if the primary cultural capital can provide a criterion to identify specialty coffee. The variety of compounds allowed the evaluators to distinguish between commercial and specialty coffees. However, the composition analysis identified molecules that would imply greater gradation in the tasting, a prevision that was not reflected in the results. Finally, we confirmed that basic training could create cultural capital to distinguish non-specialties from specialty coffees through their chemistry and organoleptic attributes. |
| first_indexed | 2024-04-11T06:24:02Z |
| format | Article |
| id | doaj.art-62647beccaa943a5a17efd2c1706288d |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T06:24:02Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-62647beccaa943a5a17efd2c1706288d2022-12-22T04:40:28ZengElsevierCurrent Research in Food Science2665-92712022-01-01520222032The effect of the chemical composition on the sensory characterization of Ecuadorian coffeeGonzalo Chiriboga0Sophía Peñaherrera1Pablo Londoño-Larrea2Luis Castillo3Ghem Carvajal C4Carolina Montero-Calderón5Universidad Central del Ecuador, Facultad de Ingeniería Química, Ritter S/N & Bolivia, Quito, EcuadorUniversidad Central del Ecuador, Facultad de Ingeniería Química, Ritter S/N & Bolivia, Quito, EcuadorUniversidad Central del Ecuador, Facultad de Ingeniería Química, Ritter S/N & Bolivia, Quito, EcuadorUniversidad Central del Ecuador, Facultad de Ciencias, Jerónimo Leyton & Gatto Sobral, Quito, EcuadorUniversidad Central del Ecuador, Facultad de Ingeniería Química, Ritter S/N & Bolivia, Quito, EcuadorUniversidad Central del Ecuador, Facultad de Ingeniería Química, Ritter S/N & Bolivia, Quito, Ecuador; Corresponding author.The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Firstly, the study addresses the grading following the Specialty Coffee American Association (SCAA) method. The second stage focuses on the qualitative composition of the coffee brews employing GC-MS and caffeine concentrations using HPLC. Then, we employed statistical tools such as Cohen's concordance coefficients, dissimilarity dendrograms, and linear correlations between the chemical compounds in the beverage and the attributes' scores. The grading panel consisted of 6 semi-trained-testers who would assess if the primary cultural capital can provide a criterion to identify specialty coffee. The variety of compounds allowed the evaluators to distinguish between commercial and specialty coffees. However, the composition analysis identified molecules that would imply greater gradation in the tasting, a prevision that was not reflected in the results. Finally, we confirmed that basic training could create cultural capital to distinguish non-specialties from specialty coffees through their chemistry and organoleptic attributes.http://www.sciencedirect.com/science/article/pii/S2665927122001939Ecuadorian coffeeCultural capitalSensory evaluationSemi-trained testersStatistical concordance correlation |
| spellingShingle | Gonzalo Chiriboga Sophía Peñaherrera Pablo Londoño-Larrea Luis Castillo Ghem Carvajal C Carolina Montero-Calderón The effect of the chemical composition on the sensory characterization of Ecuadorian coffee Current Research in Food Science Ecuadorian coffee Cultural capital Sensory evaluation Semi-trained testers Statistical concordance correlation |
| title | The effect of the chemical composition on the sensory characterization of Ecuadorian coffee |
| title_full | The effect of the chemical composition on the sensory characterization of Ecuadorian coffee |
| title_fullStr | The effect of the chemical composition on the sensory characterization of Ecuadorian coffee |
| title_full_unstemmed | The effect of the chemical composition on the sensory characterization of Ecuadorian coffee |
| title_short | The effect of the chemical composition on the sensory characterization of Ecuadorian coffee |
| title_sort | effect of the chemical composition on the sensory characterization of ecuadorian coffee |
| topic | Ecuadorian coffee Cultural capital Sensory evaluation Semi-trained testers Statistical concordance correlation |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001939 |
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