Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods
The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were de...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001227 |
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| author | Matúš Várady Magdalena Grajzer Iwan Zalewski Jan Tauchen Adéla Fraňková Pavel Klouček Peter Popelka |
| author_facet | Matúš Várady Magdalena Grajzer Iwan Zalewski Jan Tauchen Adéla Fraňková Pavel Klouček Peter Popelka |
| author_sort | Matúš Várady |
| collection | DOAJ |
| description | The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee such as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. The FA composition and sensory scores following the Specialty Coffee American Association protocols were used to differentiate 19 coffee samples based on the processing method. Principal component analysis (PCA) effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Notably, Peruvian coffee processed by carbonic maceration exhibited the highest linoleic acid content, while the same coffee processed naturally showed the highest palmitic acid content. All coffee samples scored 10 points for uniformity, clean cup, and sweetness. The highest total scores for the spontaneous processing methods were 88.75 (washed Kenyan) and 87.75 (washed Ethiopian) but ranged from 82.75 to 85.00 for the other coffees. For the best specialty coffees processed by induced methods, scores ranged from 87.25 to 88.00 in seven out of nine coffees. Coffees from different geographical areas processed with innovative methods, such as anaerobic fermentation, carbonic maceration, and high-scoring spontaneously processed coffees, were among the highest qualities. |
| format | Article |
| id | doaj-art-9ce4228f58044e43b7bd92e7746a718f |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-9ce4228f58044e43b7bd92e7746a718f2025-08-20T02:36:58ZengElsevierApplied Food Research2772-50222024-12-014210051210.1016/j.afres.2024.100512Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methodsMatúš Várady0Magdalena Grajzer1Iwan Zalewski2Jan Tauchen3Adéla Fraňková4Pavel Klouček5Peter Popelka6Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovak Republic; Corresponding author at: Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovak Republic.Department of Dietetics and Bromatology, Wroclaw Medical University, Wybrzeże L. Pasteura 1, 50-367 Wrocław, PolandDepartment of Dietetics and Bromatology, Wroclaw Medical University, Wybrzeże L. Pasteura 1, 50-367 Wrocław, PolandDepartment of Food Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Praha – Suchdol, Czech RepublicDepartment of Food Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Praha – Suchdol, Czech RepublicDepartment of Food Science, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Praha – Suchdol, Czech RepublicDepartment of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovak RepublicThe composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaerobic fermentation and carbonic maceration) were determined. Palmitic, stearic, oleic, linoleic, linolenic, and arachidic acids and 10 important attributes of the coffee such as fragrance/aroma, flavour, aftertaste, acidity, body, balance, overall, uniformity, clean cup, sweetness, and total score were evaluated. The FA composition and sensory scores following the Specialty Coffee American Association protocols were used to differentiate 19 coffee samples based on the processing method. Principal component analysis (PCA) effectively differentiated coffees processed by spontaneous methods from those processed by induced methods. Notably, Peruvian coffee processed by carbonic maceration exhibited the highest linoleic acid content, while the same coffee processed naturally showed the highest palmitic acid content. All coffee samples scored 10 points for uniformity, clean cup, and sweetness. The highest total scores for the spontaneous processing methods were 88.75 (washed Kenyan) and 87.75 (washed Ethiopian) but ranged from 82.75 to 85.00 for the other coffees. For the best specialty coffees processed by induced methods, scores ranged from 87.25 to 88.00 in seven out of nine coffees. Coffees from different geographical areas processed with innovative methods, such as anaerobic fermentation, carbonic maceration, and high-scoring spontaneously processed coffees, were among the highest qualities.http://www.sciencedirect.com/science/article/pii/S2772502224001227Arabica coffeeInnovative coffee processingSensory evaluationFatty acids |
| spellingShingle | Matúš Várady Magdalena Grajzer Iwan Zalewski Jan Tauchen Adéla Fraňková Pavel Klouček Peter Popelka Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods Applied Food Research Arabica coffee Innovative coffee processing Sensory evaluation Fatty acids |
| title | Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| title_full | Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| title_fullStr | Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| title_full_unstemmed | Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| title_short | Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| title_sort | fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods |
| topic | Arabica coffee Innovative coffee processing Sensory evaluation Fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001227 |
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