A NOVEL TASTING PLATFORM FOR SENSORY ANALYSIS OF SPECIALTY COFFEE

Nelson Gutiérrez-Guzmán, Albeiro Cortés-Cabezas, Edgar Chambers IV

Resumo


Although there are many good tools to evaluate coffee, such as rigorous cupping protocols, all of them require improvements in order to benefit scientific research. One aspect to highlight is that coffee is a very important product worldwide and has been and is being investigated for its complexity. All research and any improvement in crop or processing ends-up being verified in the coffee cup quality, which is accomplished through the cupping procedures. However, sufficient tools have not been designed in order to manage the cupping procedures, in accordance with the technological level we have available now. Basically, sheets of paper are used to manage the cupping scores, which hinder the subsequent analysis process, making hard to know what happens inside coffee beans with greater precision and thoroughness. Another worrying aspect is that each region, at each country uses a different format with different flavor references to carry out the scoring, which has generated problems of unity of criteria on the analysis and this is not good to the coffee business. This paper presents the design of a web platform to make information storage and results processing of cupping procedures of specialty coffees easier. The main objective is to achieve better managing of the cupping model for the sensory analysis using a digital environment, allowing greater agility in the treatment of results and a more organized management of the information of the specialty coffees.

Palavras-chave


Sensory evaluation of specialty coffee; cupping protocols; quality attribute; information systems.

Texto completo:

PDF (English)

Referências


ALVES, R. C.; CASAL, S; OLIVEIRA, M. B. Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure. Journal of Food Composition and Analysis, Maryland, v. 23, n. 8, p. 802-808, Dec. 2010.

BICHO, N. C. et al. Quality assessment of Arabica and Robusta green and roasted coffees – A review. Emirates Journal of Food and Agriculture, Abu Dhabi, v. 25, n. 12, p. 945-950, Nov. 2013.

CHAMBERS, E. et al. Development of a “living” lexicon for descriptive sensory analysis of brewed coffee. Journal of Sensory Studies, St. Paul, v. 31, n. 6, p. 465-480, Nov/Dec. 2016.

DI BELLA, G. et al. Plasticizer residues by HRGC–MS in espresso coffees from capsules, pods and moka pots. Food Control, Reading, v. 41, p. 185-192, July. 2014.

DI DONFRANCESCO, B.; GUTIERREZ, N.; CHAMBERS IV, E. Comparison of results from cupping and descriptive Sensory analysis of Colombian brewed coffee. Journal of Sensory Studies, St. Paul, v. 29, n. 4, p. 301-311, Sept/Oct. 2014.

FERIA, A. M. Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control. Food Quality and Preference, Harlow, v. 13, n. 6, p. 355-367, Sept. 2002.

MYSQL. MySql community edition. Version 5.7. Available on: < https://www.mysql.com/ >. Access in: 3 Mar. 2018.

OYOLA, S.; TRUJILLO, D.; GUTIÉRREZ, N. Aplicación del proceso analítico jerarquico AHP para definir la mejor taza en evaluación de cafés especiales. Coffee Science, Lavras, v. 12, n. 3, p. 374-380, July. 2017.

PICCINO, S. et al. Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications. Food Research International, Campinas, v. 61, p. 264-271, July. 2014.

SEPÚLVEDA, W.S.; CHEKMAM, L.; MAZA, M.T.; MANCILLA, N.O. Consumers’ preference for the origin and quality attributes associated with production of specialty coffees: Results from a cross-cultural study. Food Research International, Campinas, v. 89, p. 997-1003, Nov. 2016.

SPECIALTY COFFEE ASSOCIATION OF AMERICA. SCAA. Protocols: coffee cupping standards. Version Feb. 2018. Available on: < http://scaa.org/?page=resources&d=cupping-standards >. Access in: 2 Mar. 2018.

SPRING FRAMEWORK. Spring Framework. Available on: < https://spring.io/ >. Access in: 3 Mar. 2018.




DOI: http://dx.doi.org/10.25186/cs.v13i3.1497

Apontamentos

  • Não há apontamentos.