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Aisala H, Kärkkäinen E, Jokinen I, Seppänen-Laakso T, Rischer H. Proof of Concept for Cell Culture-Based Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18478-18488. [PMID: 37972222 PMCID: PMC10690795 DOI: 10.1021/acs.jafc.3c04503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/19/2023]
Abstract
The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is a promising alternative to produce plant-based commodities such as coffee, which are conventionally produced by farming. In this study, the complex process of drying and roasting was adapted for bioreactor-grown coffee cells to generate a coffee-like aroma and flavor. The brews resulting from different roasting regimes were characterized with chemical and sensory evaluation-based approaches and compared to conventional coffee. Roasting clearly influenced the aroma profile. In contrast to conventional coffee, the dominant odor and flavor attributes were burned sugar-like and smoky but less roasted. The intensities of bitterness and sourness were similar to those of conventional coffee. The present results demonstrate a proof of concept for a cellular agriculture approach as an alternative coffee production platform and guide future optimization work.
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Affiliation(s)
- Heikki Aisala
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | - Elviira Kärkkäinen
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | - Iina Jokinen
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | | | - Heiko Rischer
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
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2
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Figueroa V, Bunger A, Ortiz J, Aguilera JM. Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:3141-3156. [PMID: 36249348 PMCID: PMC9542477 DOI: 10.1007/s10811-022-02848-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Affiliation(s)
- Valentina Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Andrea Bunger
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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3
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Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee. Curr Res Food Sci 2022; 5:1205-1215. [PMID: 35992630 PMCID: PMC9386398 DOI: 10.1016/j.crfs.2022.07.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 05/14/2022] [Accepted: 07/17/2022] [Indexed: 10/24/2022] Open
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4
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Abstract
Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee.
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5
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Horiguchi T. Study on Quality Standards for Green Coffee Beans. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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6
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Koenig L, Cariou V, Symoneaux R, Coulon-Leroy C, Vigneau E. Additive trees for the categorization of a large number of objects, with bootstrapping strategy for stability assessment. Application to the free sorting of wine odor terms. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104137] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking. Food Res Int 2020; 137:109342. [PMID: 33233051 DOI: 10.1016/j.foodres.2020.109342] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/13/2020] [Accepted: 05/17/2020] [Indexed: 11/24/2022]
Abstract
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.
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8
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Caskey D, Chen JF, Warden CA. Surfacing consumer psychosensory perceptions of a nonendemic food: The case of coffee in a tea culture. J SENS STUD 2020. [DOI: 10.1111/joss.12625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- D'Arcy Caskey
- Marketing Department Feng Chia University Taichung Taiwan
| | - Judy F. Chen
- Business Administration Department Overseas Chinese University Taichung Taiwan
| | - Clyde A. Warden
- Marketing Department National Chung Hsing University Taichung Taiwan
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9
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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee. Food Res Int 2020; 137:109667. [DOI: 10.1016/j.foodres.2020.109667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
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10
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McCain‐Keefer HR, Meals S, Drake M. The sensory properties and consumer acceptance of cold brew coffee. J SENS STUD 2020. [DOI: 10.1111/joss.12604] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Heather R. McCain‐Keefer
- Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USA
| | - Stephanie Meals
- Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USA
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11
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Abstract
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.
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12
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Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
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Abstract
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.
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14
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Godoy RCB, Chambers E, Yang G. Development of a preliminary sensory lexicon for mate tea. J SENS STUD 2020. [DOI: 10.1111/joss.12570] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas
| | - Gongshun Yang
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas
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15
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Barahona I, Sanmiguel Jaimes EM, Yang J. Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers' preferences. Food Sci Nutr 2020; 8:1173-1186. [PMID: 32148823 PMCID: PMC7020298 DOI: 10.1002/fsn3.1404] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 09/27/2019] [Accepted: 11/04/2019] [Indexed: 11/20/2022] Open
Abstract
Sensory analysis is a powerful tool for creating profiles of food and beverages based on information perceived by the human senses. This paper investigates 18 of the most popular Colombian coffees. Individuals from nine different cities assessed products in two different ways: degree of presence (absence) of sensory properties and degree of acceptance (liking). The results focused on identifying variations in sensory evaluations due to the city, as well as classification of the products according to their degree of acceptance or rejection, and investigating associations between sensory attributes, price, and label-package information. A correspondence analysis allowed us to investigate the variation introduced by the factor city. The most preferred/rejected products were identified through preference mapping. The level of intensity of the smelling sensory attribute positively affects the price and the information presented at the product´s label-package. However, tasting attributes negatively affects price and perceptions of the product´s label-package information. We conclude that smelling sensory attributes has greater impact on purchase intentions than tasting attributes. Decision-makers should manage scent, price, and label-package characteristics wisely because they are part of the first experience of the customer.
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Affiliation(s)
- Igor Barahona
- Laboratory of Applications of the MathematicsInstitute of MathematicsUniversidad Nacional Autónoma de MéxicoMorelosMéxico
| | - Edis Mauricio Sanmiguel Jaimes
- Enterprise and Regional Productivity Research Group (IPER)Faculty of Economics, Management and Accounting SciencesUniversidad Libre, Campus MajavitaSantanderColombia
| | - Jian‐Bo Yang
- Alliance Manchester Business SchoolThe University of ManchesterManchesterUK
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16
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Harwood WS, McLean KG, Ennis JM, Ennis DM, Drake M. Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees. J SENS STUD 2020. [DOI: 10.1111/joss.12563] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- William S. Harwood
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
| | - Kyle G. McLean
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
| | | | | | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
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17
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Jaeger SR, Hunter DC, Vidal L, Chheang SL, Ares G, Harker FR. Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study. J SENS STUD 2019. [DOI: 10.1111/joss.12490] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Denise C. Hunter
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Leticia Vidal
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Gastón Ares
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - F. Roger Harker
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
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18
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Irie K, Maeda T, Kazami Y, Yoshida M, Hayakawa F. Establishment of a sensory lexicon for dried long pasta. J SENS STUD 2018. [DOI: 10.1111/joss.12438] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kentaro Irie
- Nisshin Seifun Group Inc.; Fujimino Saitama Japan
- Nippon Veterinary and Life Science University; Musashino Tokyo Japan
| | | | - Yukari Kazami
- Food Research Institute, National Agriculture and Research Organization; Tsukuba Ibaraki Japan
| | - Mitsuru Yoshida
- Nippon Veterinary and Life Science University; Musashino Tokyo Japan
| | - Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Research Organization; Tsukuba Ibaraki Japan
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19
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Dryahina K, Smith D, Španěl P. Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2018; 32:739-750. [PMID: 29486530 DOI: 10.1002/rcm.8095] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 02/15/2018] [Accepted: 02/19/2018] [Indexed: 06/08/2023]
Abstract
RATIONALE The major objective of this exploratory study was to implement selected ion flow tube mass spectrometry, SIFT-MS, as a method for the on-line quantification of the volatile organic compounds, VOCs, in the headspace of the ground roasted coffee. METHODS The optimal precursor ions and characteristic analyte ions were selected for real-time SIFT-MS quantification of those VOCs that are the most abundant in the headspace or known to contribute to aroma. NO+ reagent ion reactions were exploited for most of the VOC analyses. VOC identifications were confirmed using gas chromatography/mass spectrometry, GC/MS, coupled with solid-phase microextraction, SPME. RESULTS Thirty-one VOCs were quantified, including several alcohols, aldehydes, ketones, carboxylic acids, esters and some heterocyclic compounds. Variations in the concentrations of each VOC in the seven regional coffees were typically less than a factor of 2, yet concentrations patterns characteristic of the different regional coffees were revealed by heat map and principal component analyses. The coefficient of variation in the concentrations across the seven coffees was typically below 24% except for furfural, furan, methylfuran and guaiacol. CONCLUSIONS The SIFT-MS analytical method can be used to quantify in real time the most important odoriferous VOCs in ground coffee headspace to sufficient precision to reveal some differences in concentration patterns for coffee produced in different countries.
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Affiliation(s)
- Kseniya Dryahina
- J. Heyrovský Institute of Physical Chemistry, Academy of Sciences of the Czech Republic, v.v.i., Dolejškova 3, 182 23, Prague 8, Czech Republic
| | - David Smith
- Trans Spectra Limited, 9 The Elms, Newcastle-under-Lyme, ST5 8RP, UK
| | - Patrik Španěl
- J. Heyrovský Institute of Physical Chemistry, Academy of Sciences of the Czech Republic, v.v.i., Dolejškova 3, 182 23, Prague 8, Czech Republic
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20
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Savela-Huovinen U, Muukkonen H, Toom A. Sensory expert assessor's learning practices at workplace: Competencies and contexts in sensory evaluation. J SENS STUD 2018. [DOI: 10.1111/joss.12315] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ulriikka Savela-Huovinen
- Department of Economics and Management, Faculty of Agriculture and Forestry; University of Helsinki; Helsinki Finland
| | | | - Auli Toom
- Centre for University Teaching and Learning, Faculty of Educational Sciences, University of Helsinki; Helsinki Finland
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21
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Evaluation of chemical composition and sensory profile in Jerusalem artichoke ( Helianthus tuberosus L) tubers: The effect of clones and cooking conditions. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2017.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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P. Monteiro MJ, A. Costa AI, Franco MI, Bechoff A, Cisse M, Geneviève F, Tomlins K, E. Pintado MM. Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. J SENS STUD 2017. [DOI: 10.1111/joss.12297] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maria João P. Monteiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Ana Isabel A. Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
- UCP - Católica Lisbon School of Business & Economics, Palma de Cima; Lisboa Portugal
| | - Maria Isabel Franco
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Aurelie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Mady Cisse
- École Superieure Polytechnique; Université Cheikh Anta Diop, Dakar, Dakar-Fann; Sénégal
| | | | - Keith Tomlins
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Maria Manuela E. Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
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23
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Tsai SY, Hwang BF, Wang SP, Lin CP. A Kinetics Study of Coffee Bean of Roasting and Storage Conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shu-Yao Tsai
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
| | - Bing-Fang Hwang
- Department of Occupational Safety and Health; China Medical University; Taichung Taiwan
| | - Shen-Pao Wang
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
| | - Chun-Ping Lin
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
- Department of Medical Research; China Medical University Hospital, China Medical University; Taichung Taiwan
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25
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Kim H, Lee J, Kim B. Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance. J SENS STUD 2017. [DOI: 10.1111/joss.12251] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Hyeri Kim
- Department of Food Science and Nutrition and Kimchi Research Institute; Pusan National University; Busan Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition and Kimchi Research Institute; Pusan National University; Busan Korea
| | - Bongyeon Kim
- Research and Development Department, MSBio Co, Ltd.; Busan Korea
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26
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Chambers E, Sanchez K, Phan UXT, Miller R, Civille GV, Di Donfrancesco B. Development of a “living” lexicon for descriptive sensory analysis of brewed coffee. J SENS STUD 2016. [DOI: 10.1111/joss.12237] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State UniversityManhattan Kansas
| | - Karolina Sanchez
- Center for Sensory Analysis and Consumer BehaviorKansas State UniversityManhattan Kansas
| | - Uyen X. T. Phan
- Center for Sensory Analysis and Consumer BehaviorKansas State UniversityManhattan Kansas
| | - Rhonda Miller
- Department of Animal ScienceMeat Science Section, Texas A&M UniversityCollege Station Texas
| | | | - Brizio Di Donfrancesco
- Center for Sensory Analysis and Consumer BehaviorKansas State UniversityManhattan Kansas
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27
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Nguyen T, Kuchera M, Smoot K, Diako C, Vixie B, Ross CF. Consumer Acceptance of a Polyphenolic Coffee Beverage. J Food Sci 2016; 81:S2817-S2823. [DOI: 10.1111/1750-3841.13521] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 08/30/2016] [Accepted: 09/07/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Thuy Nguyen
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Meredith Kuchera
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Katie Smoot
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Charles Diako
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Beata Vixie
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ; Pullman 99164-6376 Wash. U.S.A
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28
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Comparison of methods for generating sensory vocabulary with consumers: A case study with two types of satiating foods. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Di Donfrancesco B, Gutierrez Guzman N, Chambers E. Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee. J SENS STUD 2014. [DOI: 10.1111/joss.12104] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- B. Di Donfrancesco
- The Sensory Analysis Center; Kansas State University; Manhattan KS 66502
| | | | - E. Chambers
- The Sensory Analysis Center; Kansas State University; Manhattan KS 66502
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Sunarharum WB, Williams DJ, Smyth HE. Complexity of coffee flavor: A compositional and sensory perspective. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.030] [Citation(s) in RCA: 253] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Bicho NC, Leitão AE, Ramalho JC, de Alvarenga NB, Lidon FC. Impact of roasting time on the sensory profile of arabica and robusta coffee. Ecol Food Nutr 2013; 52:163-77. [PMID: 23445394 DOI: 10.1080/03670244.2012.706061] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.
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Affiliation(s)
- Natalina Cavaco Bicho
- Department of Biomass Science and Technology, New University of Lisbon, Caparica, Portugal
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Affiliation(s)
| | - Gail V. Civille
- Sensory Spectrum, Inc.; 554 Central Ave New Providence NJ 07974
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Miller AE, Chambers E, Jenkins A, Lee J, Chambers DH. Defining and characterizing the “nutty” attribute across food categories. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.04.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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VERRIELE MARIE, PLAISANCE HERVE, VANDENBILCKE VIRGINIE, LOCOGE NADINE, JAUBERT JEANNOËL, MEUNIER GUILLAUME. ODOR EVALUATION AND DISCRIMINATION OF CAR CABIN AND ITS COMPONENTS: APPLICATION OF THE “FIELD OF ODORS” APPROACH IN A SENSORY DESCRIPTIVE ANALYSIS. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00371.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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LAWLESS LYDIAJ, HOTTENSTEIN ANNETTE, ELLINGSWORTH JOHN. THE MCCORMICK SPICE WHEEL: A SYSTEMATIC AND VISUAL APPROACH TO SENSORY LEXICON DEVELOPMENT. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2011.00365.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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PHAN UYENT, NGUYEN DZUNGH. FLAVOR OF COOKED CATFISH (PANGASIUS HYPOPHTHALMUS) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN-TO-THAWED. J SENS STUD 2011. [DOI: 10.1111/j.1745-459x.2011.00363.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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