Characterization of sensory properties of Yunnan coffee
Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representa...
| 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/S2665927122001113 |
| _version_ | 1811293787573452800 |
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| author | Jiayi Ma Jinping Li Hong He Xiaoling Jin Igor Cesarino Wei Zeng Zheng Li |
| author_facet | Jiayi Ma Jinping Li Hong He Xiaoling Jin Igor Cesarino Wei Zeng Zheng Li |
| author_sort | Jiayi Ma |
| collection | DOAJ |
| description | Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with different degrees of roasting. A total of 57 sensory descriptors have been associated with the samples, and a sensory wheel that summarizes the sensory characteristics was developed. In addition, to identify the major attributes associated with Yunnan coffee, principal component analysis was performed, and we also explored how the bean origin and degree of roasting are related to the overall sensory features of Yunnan coffee. Our results show that the growing area is an affecting factor on the aspects of “spices”, “roasted”, “sweet” and “chemical/stale”, whereas “mouthfeel” and “roasted”, and “sour/acid” levels can be influenced by the degree of roasting. The present sensory characterization may provide valuable information for future improvements of Yunnan's coffee agriculture. |
| first_indexed | 2024-04-13T05:06:36Z |
| format | Article |
| id | doaj.art-b03cbd3628984d0187b81fe8b42b9d59 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-13T05:06:36Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-b03cbd3628984d0187b81fe8b42b9d592022-12-22T03:01:09ZengElsevierCurrent Research in Food Science2665-92712022-01-01512051215Characterization of sensory properties of Yunnan coffeeJiayi Ma0Jinping Li1Hong He2Xiaoling Jin3Igor Cesarino4Wei Zeng5Zheng Li6State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, School of Agriculture, Yunnan University, 650091, Kunming, ChinaState Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, School of Agriculture, Yunnan University, 650091, Kunming, ChinaState Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, School of Agriculture, Yunnan University, 650091, Kunming, ChinaSino-Australia Plant Cell Wall Research Center, College of Forestry and Biotechnology, Zhejiang A&F University, 311300, Hangzhou, ChinaDepartment of Botany, Institute of Biosciences, University of São Paulo, Rua do Matão, 277, 05508-900, São Paulo, BrazilSino-Australia Plant Cell Wall Research Center, College of Forestry and Biotechnology, Zhejiang A&F University, 311300, Hangzhou, China; Corresponding author.State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, School of Agriculture, Yunnan University, 650091, Kunming, China; Corresponding author.Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with different degrees of roasting. A total of 57 sensory descriptors have been associated with the samples, and a sensory wheel that summarizes the sensory characteristics was developed. In addition, to identify the major attributes associated with Yunnan coffee, principal component analysis was performed, and we also explored how the bean origin and degree of roasting are related to the overall sensory features of Yunnan coffee. Our results show that the growing area is an affecting factor on the aspects of “spices”, “roasted”, “sweet” and “chemical/stale”, whereas “mouthfeel” and “roasted”, and “sour/acid” levels can be influenced by the degree of roasting. The present sensory characterization may provide valuable information for future improvements of Yunnan's coffee agriculture.http://www.sciencedirect.com/science/article/pii/S2665927122001113Coffee qualitySensory analysisSensory wheelYunnan |
| spellingShingle | Jiayi Ma Jinping Li Hong He Xiaoling Jin Igor Cesarino Wei Zeng Zheng Li Characterization of sensory properties of Yunnan coffee Current Research in Food Science Coffee quality Sensory analysis Sensory wheel Yunnan |
| title | Characterization of sensory properties of Yunnan coffee |
| title_full | Characterization of sensory properties of Yunnan coffee |
| title_fullStr | Characterization of sensory properties of Yunnan coffee |
| title_full_unstemmed | Characterization of sensory properties of Yunnan coffee |
| title_short | Characterization of sensory properties of Yunnan coffee |
| title_sort | characterization of sensory properties of yunnan coffee |
| topic | Coffee quality Sensory analysis Sensory wheel Yunnan |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001113 |
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