Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan
French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation bet...
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China Food Publishing Company
2025-01-01
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| author | LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin |
| author_facet | LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin |
| author_sort | LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin |
| collection | DOAJ |
| description | French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation between consumer preference and sensory characteristics and flavor components was analyzed by quantitative sensory description, gas chromatography-mass spectrometry (GC-MS), and ultra performance liquid chromatography (UPLC). The results showed that the extraction yield of coffee significantly increased with the decrease in coffee grind size, the increase in powder-to-water ratio, the increase in brewing water temperature or the prolongation of brewing time (P < 0.05). Maximum liking score of (3.3 ± 1.6) (out of 6 on a 7-point hedonic scale) was obtained when the powder-to-water ratio was 1:5 (m/m), the grind size was 8, the brewing water temperature was 92 ℃, and the brewing time was 6 min. A total of 78 volatile components were detected from coffee, and 10 key aroma components such as macroketone and 3-ethyl-2,5-methylpyrazine were identified by odor activity value (OAV) analysis. Pearson correlation analysis showed that the degree of liking was positively correlated with the roundness and chocolate aroma of coffee, and negatively correlated with caffeine; 4-ethyl-2-methoxy-phenol and 2-methoxy-4-vinylphenol, with clove and phenol-like flavors; and 3-methyl-indole, with a fecal odor. This study provides a theoretical basis for exploring the flavor preference and material basis of Hainan-grown Robusta coffee. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
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| series | Shipin Kexue |
| spelling | doaj-art-bfc14fab99f7475c8b53a2996eb9ac952025-02-05T09:08:12ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146110812010.7506/spkx1002-6630-20231222-185Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in HainanLIU Di, LAO Fei, DONG Wenjiang, YU Xinxin0(1. Beijing Key Laboratory for Food Non-thermal Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China; 2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; 3. National Center of Important Tropical Crops Engineering and Technology Research, Key Laboratory of Suitability Processing and Quality Control of Characteristic Tropical Crops, Wanning 571533, China)French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation between consumer preference and sensory characteristics and flavor components was analyzed by quantitative sensory description, gas chromatography-mass spectrometry (GC-MS), and ultra performance liquid chromatography (UPLC). The results showed that the extraction yield of coffee significantly increased with the decrease in coffee grind size, the increase in powder-to-water ratio, the increase in brewing water temperature or the prolongation of brewing time (P < 0.05). Maximum liking score of (3.3 ± 1.6) (out of 6 on a 7-point hedonic scale) was obtained when the powder-to-water ratio was 1:5 (m/m), the grind size was 8, the brewing water temperature was 92 ℃, and the brewing time was 6 min. A total of 78 volatile components were detected from coffee, and 10 key aroma components such as macroketone and 3-ethyl-2,5-methylpyrazine were identified by odor activity value (OAV) analysis. Pearson correlation analysis showed that the degree of liking was positively correlated with the roundness and chocolate aroma of coffee, and negatively correlated with caffeine; 4-ethyl-2-methoxy-phenol and 2-methoxy-4-vinylphenol, with clove and phenol-like flavors; and 3-methyl-indole, with a fecal odor. This study provides a theoretical basis for exploring the flavor preference and material basis of Hainan-grown Robusta coffee.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdfrobusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation |
| spellingShingle | LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan Shipin Kexue robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation |
| title | Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan |
| title_full | Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan |
| title_fullStr | Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan |
| title_full_unstemmed | Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan |
| title_short | Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan |
| title_sort | effect of french press brewing on the sensory quality of robusta coffee produced in hainan |
| topic | robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdf |
| work_keys_str_mv | AT liudilaofeidongwenjiangyuxinxin effectoffrenchpressbrewingonthesensoryqualityofrobustacoffeeproducedinhainan |