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Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso

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dc.contributor.author Haviz, Muhammad
dc.contributor.author Djana, MIftahul
dc.contributor.author Nandini, Ni Putu Ariessa
dc.contributor.author Eltri, Amandha Putri
dc.contributor.author Fahrani, Nadila Aura
dc.contributor.author RIna, Oktaf
dc.date.accessioned 2024-10-09T22:24:18Z
dc.date.available 2024-10-09T22:24:18Z
dc.date.issued 2024-07-05
dc.identifier.citation HAVIZ, M.; DJANA, M.; NANDINI, N. P. A.; ELTRI, A. P.; FAHRANI, N. A.; RINA, O. Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso. Coffee Science, Lavras, v. 19, p. e192209, 2024. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2209. Acesso em: 7 oct. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v19i.2209 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14661
dc.description.abstract Water quality plays a crucial role in shaping the sensory attributes and overall taste experience of Espresso Coffee (EC). This study aimed to investigate the influence of water quality parameters, specifically acidity (pH) and total dissolved solids (TDS), on CO2 degassing kinetics and sensory characteristics in Lampung Robusta espresso. Five different brands of bottled water were utilized for EC extraction, and their impact on CO2 degassing behavior, pH, TDS, and sensory attributes was evaluated. Analysis of variance (ANOVA) and Tukey’s Honest Significant Difference (HSD) post-hoc tests were employed to assess the significance of differences in CO2 degassing levels among water brands. Two-way ANOVA was used to examine variations in pH and TDS before and after espresso extraction. Sensory evaluation by trained panelists was conducted to assess sensory characteristics. ANOVA revealed significant differences in CO2 degassing levels among water brands (F= 41.21, p= 1.41E-16), with specific brand pairs exhibiting significant variations identified by Tukey’s HSD test. Brand D water maintained the lowest average CO2 emissions (865 ppm) compared to other brands, indicating its potential in stabilizing the release of CO2 during the EC extraction. Two-way ANOVA demonstrated significant differences in pH (F= 38380.37, p < 0.001) and TDS (F= 1178385, p < 0.001) among water brands before and after espresso extraction. The highest TDS elevation observed in brand A post-extraction (7258 ppm) suggests a potential for over-extraction. The lowest final pH in EC was recorded with brand B (5.11) and the highest final pH of brand A (5.32) Sensory evaluation revealed variations in aroma, acidity, bitterness, body, crema, sweetness, mouthfeel, and flavor notes among espresso samples prepared with different water brands. This study highlights the significant impact of water quality on CO2 degassing and sensory attributes in Lampung Robusta espresso. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 19, e192209, 2024;
dc.rights Open access pt_BR
dc.subject Espresso pt_BR
dc.subject acidity pt_BR
dc.subject CO2 degassing pt_BR
dc.subject Lampung robusta pt_BR
dc.subject sensory analysis pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso pt_BR
dc.type Artigo pt_BR

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