Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities
A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intens...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2057532 |
| _version_ | 1818755319411507200 |
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| author | Benito Flores-Chávez Paul Misael Garza-López Alejandro Angel-Cuapio Sergio Hernández-León Saúl Espinosa-Zaragoza Francisco Joaquín Villafaña-Rivera Oscar Arce-Cervantes Josefa Espitia-López |
| author_facet | Benito Flores-Chávez Paul Misael Garza-López Alejandro Angel-Cuapio Sergio Hernández-León Saúl Espinosa-Zaragoza Francisco Joaquín Villafaña-Rivera Oscar Arce-Cervantes Josefa Espitia-López |
| author_sort | Benito Flores-Chávez |
| collection | DOAJ |
| description | A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intense toasted coffee in 1:1:1 ratio). Sensory analysis was made using the verbal methods Check-All-That-Apply (CATA) and Flash profile. It was used 44 sensory attributes in CATA method, from which 10 had significant differences (p > .05). Flash profile method grouped the coffee samples according to their descriptor similarity mentioned by the consumers, and a nine-point hedonic test was also carried out. Both methods described all the coffee samples with similar sensory profiles, the results suggested that the Blend made a sensory profile similar to Artisanal roasting coffee. Nevertheless, the consumers differed in preference due to the intensity of the attributes was different of coffee roasting. |
| first_indexed | 2024-12-18T05:37:15Z |
| format | Article |
| id | doaj.art-fa963a6e7d9b49f29970fb9c58fab193 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-18T05:37:15Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-fa963a6e7d9b49f29970fb9c58fab1932022-12-21T21:19:17ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-0125170871610.1080/10942912.2022.2057532Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensitiesBenito Flores-Chávez0Paul Misael Garza-López1Alejandro Angel-Cuapio2Sergio Hernández-León3Saúl Espinosa-Zaragoza4Francisco Joaquín Villafaña-Rivera5Oscar Arce-Cervantes6Josefa Espitia-López7Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, MéxicoUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, MéxicoTecnológico de Estudios Superiores de Ecatepec. Av. Tecnológico s/n, Col. Valle de Anáhuac Sección Fuentes Ecatepec de Morelos, C.P. 55210, Estado de México MéxicoUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, MéxicoUniversidad Autónoma de Chiapas, Facultad de Ciencias Agrícolas, Huehuetán, Chiapas, CP 30660 MéxicoTecnológico de Estudios Superiores del Oriente del Estado de México, Paraje San Isidro s/n Barrio de Tecamachalco, Estado de México, La Paz C.P. 56400, MéxicoUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, MéxicoUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, MéxicoA sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud “comal.” Also, a Blend was made (Medium, Intense, and Very Intense toasted coffee in 1:1:1 ratio). Sensory analysis was made using the verbal methods Check-All-That-Apply (CATA) and Flash profile. It was used 44 sensory attributes in CATA method, from which 10 had significant differences (p > .05). Flash profile method grouped the coffee samples according to their descriptor similarity mentioned by the consumers, and a nine-point hedonic test was also carried out. Both methods described all the coffee samples with similar sensory profiles, the results suggested that the Blend made a sensory profile similar to Artisanal roasting coffee. Nevertheless, the consumers differed in preference due to the intensity of the attributes was different of coffee roasting.https://www.tandfonline.com/doi/10.1080/10942912.2022.2057532Organic coffeeVerbal methodsArtisanal roastingSensory profiles |
| spellingShingle | Benito Flores-Chávez Paul Misael Garza-López Alejandro Angel-Cuapio Sergio Hernández-León Saúl Espinosa-Zaragoza Francisco Joaquín Villafaña-Rivera Oscar Arce-Cervantes Josefa Espitia-López Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities International Journal of Food Properties Organic coffee Verbal methods Artisanal roasting Sensory profiles |
| title | Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| title_full | Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| title_fullStr | Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| title_full_unstemmed | Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| title_short | Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| title_sort | analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities |
| topic | Organic coffee Verbal methods Artisanal roasting Sensory profiles |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2057532 |
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