Sensory properties of under-roasted coffee beverages
Camilla Masi1, Caterina Dinnella, Massimo Barnabà
1Dept. of Agricultural, Food and Forestry System Management, Unit of Food Science and Technology, Univ. of Florence, Via Donizetti 6, 50144 Florence, Italy.
Journal of Food Science
|August 21, 2013
Summary
Under-roasting coffee at milder temperatures (140-165°C) alters sensory profiles. Higher temperatures (above 150°C) enhance desirable "coffee" attributes and consumer preference.
Area of Science:
- Food Science
- Sensory Analysis
- Coffee Chemistry
Background:
- Standard coffee roasting can produce harmful compounds.
- Milder under-roasting conditions (140-170°C) are explored to mitigate this.
- Understanding sensory impacts of under-roasting is crucial for product development.
Purpose of the Study:
- To characterize the sensory properties of coffee brews from under-roasted beans.
- To investigate the relationship between processing temperature and sensory attributes.
- To determine consumer preference for under-roasted coffee based on sensory profiles.
Main Methods:
- Descriptive sensory analysis of coffee brews.
- Under-roasting coffee beans at temperatures ranging from 140°C to 165°C for 20 minutes.
- Defining "coffee" and "no-coffee" meta-attributes based on temperature response.
- Consumer testing to assess liking and attribute intensity.
Main Results:
- Two distinct meta-attributes, "coffee" and "no-coffee," were identified.
- "No-coffee" attributes decreased, while "coffee" attributes increased with rising processing temperature.
- 150°C was identified as a critical temperature, with "coffee" attributes dominating above this point.
- Consumer liking correlated positively with processing temperature and "coffee" attribute intensity.
Conclusions:
- Under-roasting coffee influences sensory profiles, with temperature being a key factor.
- Processing temperatures above 150°C yield preferred coffee profiles with enhanced "coffee" characteristics.
- Coffee processed below 150°C, characterized by "no-coffee" attributes, was less preferred by consumers.
Related Concept Videos
01:43Gustation
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
01:15Sensory Modalities
Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
01:11Sensory Perception: Organization of the Somatosensory System
The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...
01:16Sensory Functions of the Skin
The skin is the largest organ of the human body and plays a crucial role in our sensory perception. It contains a vast network of sensory receptors that contribute to the skin's protective function by perceiving physical, biological, and environmental cues and generating relevant responses.
There are two main categories of receptors on the skin: capsulated and non-capsulated. The non-capsulated ones are mainly the pain receptors. The capsulated ones can be further categorized based on the...
There are two main categories of receptors on the skin: capsulated and non-capsulated. The non-capsulated ones are mainly the pain receptors. The capsulated ones can be further categorized based on the...
01:20Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
01:24The Physiology of Taste
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...