Projective mapping: potential tool for sensory evaluation of coffees for industrial application
DOI:
https://doi.org/10.5433/1679-0359.2020v41n5p1557Keywords:
Acidity, Bitterness, Coffea arabica, Body, Quality.Abstract
Sensory analysis is an important tool to control and improve the quality of food products. This study aimed to evaluate the sensory attributes and consumer preference of coffee beverages prepared from roasted ground coffee (Coffea arabica) of different brands sold in Minas Gerais, Brazil, using projective mapping and assess the relationship of sensory attributes and consumer preferences with physicochemical properties. Titratable acidity, pH, soluble solids, color, crude fat, protein, total phenolic content, caffeine, trigonelline, 5-caffeoylquinic acid and caffeic acid were determined. Physicochemical properties showed good agreement with projective mapping data. Samples associated with high acidity in the projective mapping task had the highest levels of 5-caffeoylquinic acid. Coffees associated with bitter/roasted taste and darker colors had typical physicochemical characteristics and color properties of dark-roasted coffee. The sample perceived as thin had the lowest soluble solids content. Consumers preferred traditional, dark-roasted coffee over gourmet, light-roasted coffee. Projective mapping is an effective technique for assessing the sensory attributes of brewed coffee.Downloads
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References
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Belguidoum, K., Amira-Guebailia, H., Boulmokh, Y., & Houache, O. (2014). HPLC coupled to UV-Vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market. Journal of the Taiwan Institute of Chemical Engineers, 45(4), 1314-1320. doi: 10.1016/j.jtice.2014.03.014
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. doi: 10.1139/o59-099
Blumberg, S., Frank, O., & Hofmann, T. (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter comdopounds in coffee brew. Journal of Agricultural and Food Chemistry, 58(6), 3720-3728. doi: 10.1021/jf9044606
Campanha, F. G., Dias, R. C. E., & Benassi, M. T. (2010). Discriminação de espécie de café por caveol e cafestol: influência da torra e dos defeitos. Coffee Science, 5(1), 87–96. doi: 10.25186/cs.v5i1.265
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Lima, T., Fº., Lucia, S. M. D., Saraiva, S. H., & Lima, R. M. (2015). Características físico-químicas de bebidas de café tipo expresso preparadas a partir de blends de café arábica e conilon. Revista Ceres, 62(4), 333-339. doi: 10.1590/0034-737X201562040001
MacFie, H. J., Bratchell, N., Greenhoff, K., & Vallis, L. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4(2), 129-148. doi: 10.1111/j.1745-459X.1989.tb00463.x
Martinez, H. E. P., Poltronieri, Y., Farah, A., & Perrone, D. (2013). Zinc supplementation, production and quality of coffee beans. Revista Ceres, 60(2), 293-299. doi: 10.1590/S0034-737X2013000200020
Monteiro, M. C., & Trugo, L. C. (2005). Determinação de compostos bioativos em amostras comerciais de café torrado. Química Nova, 28(4), 637-641. doi: 10.1590/S0100-40422005000400016
Morais, S. A. L., Aquino, F. J. T., Nascimento, P. M., Nascimento, E. F., & Chang, R. (2009). Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra. Química Nova, 32(2), 327-331. doi: 10.1590/S0100-40422009000200011
Perrone, A., Donangelo, C. M., & Farah, A. (2008). Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography mass spectrometry. Food Chemistry, 110(4), 1030-1035. doi: 10.1016/j.foodchem.2008.03.012
Ribeiro, J. S., Ferreira, M. M. C., & Salva, T. J. G. (2011). Chemometric models for the quantitative descriptive sensory analysis of arabica coffee beverages using near infrared spectroscopy. Talanta, 83(5), 1352-1358. doi: 10.1016/j.talanta.2010.11.001
Shan, J., Suzuki, T., Suhandy, D., Ogawa, Y., & Kondo, N. (2014). Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy. Engineering in Agriculture, Environment and Food, 7(4), 139-142. doi: 10.1016/j.eaef.2014.08.003
Teixeira, O. R., Passos, F. R., & Mendes, F. Q. (2016). Qualidade físico-química e microscópica de 14 marcas comerciais de café torrado e moído. Coffee Science, 11(3), 395-402. doi: 10.25186/cs.v11i3.1111
Toschi, T. G., Cardenia, V., Bonaga, G., Mandrioli, M., & Rodriguez-Estrada, M. T. (2014). Coffee Silverskin: characterization, possible uses, and safety aspects. Journal of Agricultural and Food Chemistry, 62(44), 10836-10844. doi: 10.1021/jf503200z
Vicente, E., Ares, G., Rodríguez, G., Varela, P., Bologna, F., & Lado, J. (2017). Selection of promising sweet potato clones using projective mapping. Journal of the Science of Food and Agriculture, 97(1), 158-164. doi: 10.1002/jsfa.7704
Amyotte, B., Bowen, A. J., Banks, T., Rajcan, I., & Somers, D. J. (2017). Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study. Plos One, 12(2), 1-25. doi: 10.1371/journal.pone.0171710
Associação Brasileira da Indústria de Café (2004). Norma de qualidade recomendável e boas práticas de fabricação de cafés torrados em grão e cafés torrados e moídos. Recuperado de http://abic.com.br/src/uploads/2017/07/2.8.1-Norma-de-qualidade-PQC.pdf
Association of Official Analytical Chemists (2005). Official methods of analysis. (18nd ed.). Washington: Association of Official Analytical Chemists.
Belguidoum, K., Amira-Guebailia, H., Boulmokh, Y., & Houache, O. (2014). HPLC coupled to UV-Vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market. Journal of the Taiwan Institute of Chemical Engineers, 45(4), 1314-1320. doi: 10.1016/j.jtice.2014.03.014
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. doi: 10.1139/o59-099
Blumberg, S., Frank, O., & Hofmann, T. (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter comdopounds in coffee brew. Journal of Agricultural and Food Chemistry, 58(6), 3720-3728. doi: 10.1021/jf9044606
Campanha, F. G., Dias, R. C. E., & Benassi, M. T. (2010). Discriminação de espécie de café por caveol e cafestol: influência da torra e dos defeitos. Coffee Science, 5(1), 87–96. doi: 10.25186/cs.v5i1.265
Carvalho, V. D., Chagas, S. J. R., Chalfoun, S. M., Botrel, N., & Juste, E. S. G. Jr. (1994). Relação entre a composição físico-química e química do grão beneficiado e a qualidade de bebida do café. Pesquisa Agropecuária Brasileira, 29(3), 449-454.
Conti, M. C. M. D., Kitzberger, C. S. G., Scholz, M. B. S., & Prudencio, S. H. (2013). Características físicas e químicas de cafés torrados e moídos exóticos e convencionais. Boletim Centro de Pesquisa de Processamento de Alimentos, 31(1), 161-172. doi: 10.5380/cep.v31i1.32720
Dias, R. C. E., Faria-Machado, A. F., Mercadante, A. Z., Bragagnolo, N., & Benassi, M. T. (2014). Roasting process affects the profile of diterpenes in coffee. European Food Research and Technology, 239(6), 961-970. doi: 10.1007/s00217-014-2293-x
Horita, C. N., Esmerino, E. A., Vidal, V. A. S., Farah, J. S., Amaral, G. V., Bolini, H. M. A., Cruz, A. G., Pollonio, M. A. R. (2017).Sensory profiling of low sodium frankfurter containing garlic products: adequacy of polarized projective mapping compared with trained panel. Meat Science, 131, 90-98. doi: 10.1016/j.meatsci.2017.05.002
Instituto Adolfo Lutz (2004). Métodos físico-químicos para análise de alimentos. 4a ed. Brasília: Ministério da Saúde.
International Coffee Organization (2019). World coffee production. Retrieved from http://www.ico.org/pt/ trade_ statisticsp.asp
Kitzberger, C. S., Scholz, M. B. S., Pereira, L. F. P., & Benassi, M. T. (2013). Composição química de cafés arábica de cultivares tradicionais e modernas. Pesquisa Agropecuária Brasileira, 48(11), 1498-1506. doi: 10.1590/S0100-204X2013001100011
Lima, T., Fº., Lucia, S. M. D., Saraiva, S. H., & Lima, R. M. (2015). Características físico-químicas de bebidas de café tipo expresso preparadas a partir de blends de café arábica e conilon. Revista Ceres, 62(4), 333-339. doi: 10.1590/0034-737X201562040001
MacFie, H. J., Bratchell, N., Greenhoff, K., & Vallis, L. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4(2), 129-148. doi: 10.1111/j.1745-459X.1989.tb00463.x
Martinez, H. E. P., Poltronieri, Y., Farah, A., & Perrone, D. (2013). Zinc supplementation, production and quality of coffee beans. Revista Ceres, 60(2), 293-299. doi: 10.1590/S0034-737X2013000200020
Monteiro, M. C., & Trugo, L. C. (2005). Determinação de compostos bioativos em amostras comerciais de café torrado. Química Nova, 28(4), 637-641. doi: 10.1590/S0100-40422005000400016
Morais, S. A. L., Aquino, F. J. T., Nascimento, P. M., Nascimento, E. F., & Chang, R. (2009). Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra. Química Nova, 32(2), 327-331. doi: 10.1590/S0100-40422009000200011
Perrone, A., Donangelo, C. M., & Farah, A. (2008). Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography mass spectrometry. Food Chemistry, 110(4), 1030-1035. doi: 10.1016/j.foodchem.2008.03.012
Ribeiro, J. S., Ferreira, M. M. C., & Salva, T. J. G. (2011). Chemometric models for the quantitative descriptive sensory analysis of arabica coffee beverages using near infrared spectroscopy. Talanta, 83(5), 1352-1358. doi: 10.1016/j.talanta.2010.11.001
Shan, J., Suzuki, T., Suhandy, D., Ogawa, Y., & Kondo, N. (2014). Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy. Engineering in Agriculture, Environment and Food, 7(4), 139-142. doi: 10.1016/j.eaef.2014.08.003
Teixeira, O. R., Passos, F. R., & Mendes, F. Q. (2016). Qualidade físico-química e microscópica de 14 marcas comerciais de café torrado e moído. Coffee Science, 11(3), 395-402. doi: 10.25186/cs.v11i3.1111
Toschi, T. G., Cardenia, V., Bonaga, G., Mandrioli, M., & Rodriguez-Estrada, M. T. (2014). Coffee Silverskin: characterization, possible uses, and safety aspects. Journal of Agricultural and Food Chemistry, 62(44), 10836-10844. doi: 10.1021/jf503200z
Vicente, E., Ares, G., Rodríguez, G., Varela, P., Bologna, F., & Lado, J. (2017). Selection of promising sweet potato clones using projective mapping. Journal of the Science of Food and Agriculture, 97(1), 158-164. doi: 10.1002/jsfa.7704
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Published
2020-06-17
How to Cite
Cangussu, L. B., Rodrigues, C. G., Ribeiro, M. C., Dutra, V. L. M., Amaral, E. F. G., & Fante, C. A. (2020). Projective mapping: potential tool for sensory evaluation of coffees for industrial application. Semina: Ciências Agrárias, 41(5), 1557–1566. https://doi.org/10.5433/1679-0359.2020v41n5p1557
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