Sensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees

Sensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees

Ana Paula Lelis Rodrigues de Oliveira

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Ramon Felipe Neves

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Gabriel Henrique Horta de Oliveira

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Magno Vinicius Corrêa de Souza

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Abstract

Industry of roasted and ground coffee uses Coffea arabica L. (arabica) and Coffeacanephora(robusta), main coffee species, to form blends consumed worldwide. In addition to blends composition, industries also vary the roast degree to attend the consumer market. Being that stated, this work aimed to evaluate the influence of roasting degree and blends composition, using sensorial analysis, over the product acceptability. Arabica and robusta coffee were dehulled, classified, and roasted at Agtrons numbers SCAA#65 (medium-light) e SCAA#45 (moderately dark). Afterward, the authors made a preliminary test to select the blends for conventional consumers as a function of robusta coffee percentage. After the selection and determination of adequate proportion (0, 30, and 60 % m/m) of robusta coffee, the researchers invited 49 consumers to perform the tests. The researchers used preliminary tests to indicate that 29 out of the 49 consumers are capable to complete the tests. They performed the sensorial analysis of the blends, signaling grades from 1 to 9 to flavor, aroma, and appearance. Blend composition presented a higher impact over the coffee acceptability than the roast degree, in which coffee with 0% of robusta coffee, independently of the roast degree, followed by sample with 30% of robusta coffee roasted at medium light, presented the highest grades.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Ana Paula Lelis Rodrigues de Oliveira. 2020. \u201cSensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees\u201d. Global Journal of Science Frontier Research - I: Interdisciplinary GJSFR-I Volume 20 (GJSFR Volume 20 Issue I3).

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GJSFR Volume 20 Issue I3

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-I Classification FOR Code: 070399

Submission ReceivedJune 19, 2020
Peer Review Double Blind
Handling Editor
Accepted July 9, 2020
Published July 22, 2020

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v1.2

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August 11, 2020

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