开发Coffea canephora的风味轮,使用"适用所有者"的方法
Fabiana M Carvalho1, Enrique A Alves2, Mateus M Artêncio3
1Department of Food Science and Nutrition, Faculty of Food Engineering, State University of Campinas, UNICAMP-FEA, Rua Monteiro Lobato, 80, Cidade Universitária, Campinas, SP, 13083-862, Brazil. bibimesq@gmail.com.
Scientific reports
|May 13, 2025
概括
一个新的香味/味道轮被开发来描述Coffea canephora咖啡的感觉特征. 这个工具有助于标准化对专卖市场的罗布斯塔咖啡质量的评估.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 农业 农业 农业 农业
背景情况:
- 提高Coffea canephora (罗布斯塔) 杯的质量对于市场多样化至关重要.
- 目前还缺乏用于罗布斯塔咖啡感官评估的标准化描述工具.
- 这项研究解决了对罗布斯塔咖啡定义的感觉特征的需求.
研究的目的:
- 识别和组织Coffea canephora的香味/风味描述符.
- 开发一种用于罗布斯塔咖啡质量评估的感觉轮.
- 为了比较出口和进口国家之间的感官评估.
主要方法:
- 来自13个国家的67个Coffea canephora样本进行了感官评估.
- 49名专业咖啡评分员使用了适用率 (RATA) 清单和CQI协议.
- 分析了来自3次杯饮会的数据,以创建一个三层香味/风味轮.
主要成果:
- 总共有103个香味/口味描述符被确定并组织成一个轮子.
- "烤肉"是得分最高的Tier 1类别,其次是"甜"和"水果".
- 在出口和进口国家评级者之间观察到描述符的使用和评分的差异.
结论:
- 开发的香味/味道轮是识别和绘制罗布斯塔咖啡感官特征的工具.
- 标准化的感官描述对于咖啡行业和质量改进研究至关重要.
- 这种工具有助于在特种咖啡市场中识别Coffea canephora.
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