Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Panama Geisha coffee is highly valued in the specialty coffee market.
• Key desirable aromas include floral, citrus, and bergamot notes.
• The specific chemical compounds responsible for these aromas are not fully understood.

Purpose of the Study:

• To correlate sensory evaluations with chemical analyses of Panama Geisha coffee.
• To investigate the impact of different roasting techniques on flavor profiles.
• To understand the chemical basis of desirable aroma attributes.

Main Methods:

• Utilized descriptive sensory analysis to evaluate aroma and flavor.
• Employed gas chromatography-mass spectrometry (GC-MS) for chemical component analysis.
• Compared five different roasting treatments (A, C, B, D, E) at a consistent final roast color.

Main Results:

• Significant sensory differences were observed across roasting treatments.
• Treatments A and B were linked to floral and bergamot characteristics, with higher levels of specific floral compounds like linalool.
• Treatment E was associated with citrus notes, while treatments C and D yielded undesirable medicinal or fermented attributes.

Conclusions:

• Roasting techniques critically influence the concentration of key flavor compounds in Panama Geisha coffee.
• Flavor perception is affected by masking effects and interactions between different chemical compounds.
• Understanding these relationships allows for targeted roasting to achieve desired sensory profiles.