Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose
Geisha arabica coffee from Panama is featured in the world specialty coffee market. Its quality is assessed by sensory analysis with a panel of experts over several days. However, there is a risk of commercial fraud where cheaper coffees are mixed with pure specialty coffees. For these reasons, havi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Chemosensors |
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| Online Access: | https://www.mdpi.com/2227-9040/11/11/559 |
| _version_ | 1827640236889341952 |
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| author | Nohely Santamaría Félix Meléndez Patricia Arroyo Patricia Calvo Francisco Sánchez Jesús Lozano Ramiro Sánchez |
| author_facet | Nohely Santamaría Félix Meléndez Patricia Arroyo Patricia Calvo Francisco Sánchez Jesús Lozano Ramiro Sánchez |
| author_sort | Nohely Santamaría |
| collection | DOAJ |
| description | Geisha arabica coffee from Panama is featured in the world specialty coffee market. Its quality is assessed by sensory analysis with a panel of experts over several days. However, there is a risk of commercial fraud where cheaper coffees are mixed with pure specialty coffees. For these reasons, having an electronic nose (EN) device proves advantageous in supporting the cupping panel. It allows a greater number of fragrance and aroma analyses to be conducted per day, providing more objective results. In this study, an experimental EN equipped with a metal oxide semiconductor (MOS) gas sensor array was used. Olfactory evaluation of ground and infused Geisha coffee of different roast levels, brewing process, and purity was studied by EN, sensory analysis and chromatography. The sensory analysis perceived significant differences in fragrance and aromas in the light and dark roast levels of the samples. A total of 57 volatile organic compounds (VOC) were studied by gas chromatography. The EN data were analyzed chemometrically with principal component analysis (PCA) and predictive partial least squares (PLS). The data variances for two components were explained with values greater than 82%. The EN demonstrated its ability to differentiate the three levels of roasting, two production processes, and adulteration in the analyzed samples. |
| first_indexed | 2024-03-09T16:56:05Z |
| format | Article |
| id | doaj.art-c864843b2e6d419c8826d46d33ea3ccb |
| institution | Directory Open Access Journal |
| issn | 2227-9040 |
| language | English |
| last_indexed | 2024-03-09T16:56:05Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Chemosensors |
| spelling | doaj.art-c864843b2e6d419c8826d46d33ea3ccb2023-11-24T14:35:36ZengMDPI AGChemosensors2227-90402023-11-01111155910.3390/chemosensors11110559Olfactory Evaluation of Geisha Coffee from Panama Using Electronic NoseNohely Santamaría0Félix Meléndez1Patricia Arroyo2Patricia Calvo3Francisco Sánchez4Jesús Lozano5Ramiro Sánchez6Industrial Engineering School, University of Extremadura, 06006 Badajoz, SpainIndustrial Engineering School, University of Extremadura, 06006 Badajoz, SpainIndustrial Engineering School, University of Extremadura, 06006 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06007 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06007 Badajoz, SpainIndustrial Engineering School, University of Extremadura, 06006 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06007 Badajoz, SpainGeisha arabica coffee from Panama is featured in the world specialty coffee market. Its quality is assessed by sensory analysis with a panel of experts over several days. However, there is a risk of commercial fraud where cheaper coffees are mixed with pure specialty coffees. For these reasons, having an electronic nose (EN) device proves advantageous in supporting the cupping panel. It allows a greater number of fragrance and aroma analyses to be conducted per day, providing more objective results. In this study, an experimental EN equipped with a metal oxide semiconductor (MOS) gas sensor array was used. Olfactory evaluation of ground and infused Geisha coffee of different roast levels, brewing process, and purity was studied by EN, sensory analysis and chromatography. The sensory analysis perceived significant differences in fragrance and aromas in the light and dark roast levels of the samples. A total of 57 volatile organic compounds (VOC) were studied by gas chromatography. The EN data were analyzed chemometrically with principal component analysis (PCA) and predictive partial least squares (PLS). The data variances for two components were explained with values greater than 82%. The EN demonstrated its ability to differentiate the three levels of roasting, two production processes, and adulteration in the analyzed samples.https://www.mdpi.com/2227-9040/11/11/559geisha coffeeelectronic nosecoffee volatilessensory analysis |
| spellingShingle | Nohely Santamaría Félix Meléndez Patricia Arroyo Patricia Calvo Francisco Sánchez Jesús Lozano Ramiro Sánchez Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose Chemosensors geisha coffee electronic nose coffee volatiles sensory analysis |
| title | Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose |
| title_full | Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose |
| title_fullStr | Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose |
| title_full_unstemmed | Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose |
| title_short | Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose |
| title_sort | olfactory evaluation of geisha coffee from panama using electronic nose |
| topic | geisha coffee electronic nose coffee volatiles sensory analysis |
| url | https://www.mdpi.com/2227-9040/11/11/559 |
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