The objective of this study was to investigate sensory quality characteristics of coffee according to different decaffeination processes and roasting conditions. Three processes of Colombia green bean smaples washed process coffee(regular), Swiss Water Process decaffeinated coffee, Supercritical CO2...
The objective of this study was to investigate sensory quality characteristics of coffee according to different decaffeination processes and roasting conditions. Three processes of Colombia green bean smaples washed process coffee(regular), Swiss Water Process decaffeinated coffee, Supercritical CO2 decaffeinated coffee are used in this study. These green beans were roasted differently according to Agtron number: light(#75), medium(#55) and dark(#45). Seven roasted coffee samples were made, CWM, CSL, CSM, CSD, CCL, CCM, CCD.
Physicochemical characteristics and sensory characteristics of samples were evaluated. Moisture contents, density, color value, pH, total dissolved solids contents of smaples are evaluated in physicocheical characteristics. Moisture contents, density and color value used green bean samples. Regular coffee sample’s moisture contents was the highest and there was significant difference between regular coffee and decaffeinated coffee. The density of the green bean samples showed no significant difference between regular and decaffeinated coffee. The result of color value evaluation, decaffeinated green coffee bean samples were significantly darker than regular green bean sample. This result was also same in roasted bean’s color value evaluation.
Comparing the pH values between regular and decaffeinated coffee, the pH value of regular coffee was significantly lower. According to roasting conditions, pH values of decaffeinated coffee samples were significantly increased with increase of roasting. The TDS values indicated that the regular coffee was higher than the decaffeinated coffee, which was significantly different. Decaffeinated coffee samples’ TDS values were significantly decreased, light to dark roasting.
The sensory characteristics were measured using quantitative descriptive analysis(QDA) and acceptance test. As a result of quantitative descriptive analysis, 19 attributes were derived. There was a significant difference between regular coffee and decaffeinated coffee in their characteristics, such as roasted sweet potato aroma, sweetness, bitterness, softness and grease. Decaffeinated coffee samples increased in brownish, bitterness, grain flavor, chocolate flavor, earthy, astringency and grease as the level of roasting increased. In contrast, fruity aroma, fermented aroma, flower aroma, sourness, and fruits flavor decreased as the level of roasting increased.
As a result of measurements on appearance, aroma, flavor, back, and overall acceptance, CO2 dark roasted coffee smaple showed the highest degree of protection among the seven samples, followed by the Swiss Water Process dark roasted coffee sample.
The principal components analysis(PCA) and PLSR were conducted on the basis of data obtained from the QDA and acceptance test. The PC1 and PC2, 66.83 % and 16.00 % respectively, had therefore explained 82.83 % of total variance. Based on the results of acceptance test of colombia coffee samples, CCD were closely related to the properties such as the appearance, aroma, flavor, aftertaste and overall acceptance.
This study investigated physicochemical and sensory characteristics of decaffeinated coffee and identified that decaffeinated coffee could be an alternative for consumers who like coffee but want to reduce caffeine consumption through the acceptance test and PLSR. This research would be useful and essential to future researches related to decaffeinated coffee. The research is also expected to provide direction for companies and individuals who are looking to develop a decaffeinated coffee menu.
The objective of this study was to investigate sensory quality characteristics of coffee according to different decaffeination processes and roasting conditions. Three processes of Colombia green bean smaples washed process coffee(regular), Swiss Water Process decaffeinated coffee, Supercritical CO2 decaffeinated coffee are used in this study. These green beans were roasted differently according to Agtron number: light(#75), medium(#55) and dark(#45). Seven roasted coffee samples were made, CWM, CSL, CSM, CSD, CCL, CCM, CCD.
Physicochemical characteristics and sensory characteristics of samples were evaluated. Moisture contents, density, color value, pH, total dissolved solids contents of smaples are evaluated in physicocheical characteristics. Moisture contents, density and color value used green bean samples. Regular coffee sample’s moisture contents was the highest and there was significant difference between regular coffee and decaffeinated coffee. The density of the green bean samples showed no significant difference between regular and decaffeinated coffee. The result of color value evaluation, decaffeinated green coffee bean samples were significantly darker than regular green bean sample. This result was also same in roasted bean’s color value evaluation.
Comparing the pH values between regular and decaffeinated coffee, the pH value of regular coffee was significantly lower. According to roasting conditions, pH values of decaffeinated coffee samples were significantly increased with increase of roasting. The TDS values indicated that the regular coffee was higher than the decaffeinated coffee, which was significantly different. Decaffeinated coffee samples’ TDS values were significantly decreased, light to dark roasting.
The sensory characteristics were measured using quantitative descriptive analysis(QDA) and acceptance test. As a result of quantitative descriptive analysis, 19 attributes were derived. There was a significant difference between regular coffee and decaffeinated coffee in their characteristics, such as roasted sweet potato aroma, sweetness, bitterness, softness and grease. Decaffeinated coffee samples increased in brownish, bitterness, grain flavor, chocolate flavor, earthy, astringency and grease as the level of roasting increased. In contrast, fruity aroma, fermented aroma, flower aroma, sourness, and fruits flavor decreased as the level of roasting increased.
As a result of measurements on appearance, aroma, flavor, back, and overall acceptance, CO2 dark roasted coffee smaple showed the highest degree of protection among the seven samples, followed by the Swiss Water Process dark roasted coffee sample.
The principal components analysis(PCA) and PLSR were conducted on the basis of data obtained from the QDA and acceptance test. The PC1 and PC2, 66.83 % and 16.00 % respectively, had therefore explained 82.83 % of total variance. Based on the results of acceptance test of colombia coffee samples, CCD were closely related to the properties such as the appearance, aroma, flavor, aftertaste and overall acceptance.
This study investigated physicochemical and sensory characteristics of decaffeinated coffee and identified that decaffeinated coffee could be an alternative for consumers who like coffee but want to reduce caffeine consumption through the acceptance test and PLSR. This research would be useful and essential to future researches related to decaffeinated coffee. The research is also expected to provide direction for companies and individuals who are looking to develop a decaffeinated coffee menu.
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