Coffee Science
URI permanente desta seção${dspace.url}/handle/123456789/3355
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Item Sensory evaluation of Poncokusumo Liberica Coffee based on bean size and post-harvest processing(Editora UFLA, 2024-09-19) Wafaretta, Erona; Jatmiko, Yoga Dwi; Sunarharum, Wenny Bekti; Hakim, LuchmanCoffea liberica from local farm in Poncokusumo, Indonesia has several accessions identified, unfortunately there has been no further sensory research to develop it into high quality coffee products. This study was aimed to evaluate the sensory attributes of different liberica coffee accessions from a local farm in Poncokusumo based on beans size and post-harvest processes. Liberica coffee green beans were dried using two processes: natural and wine, followed by measuring its bean size. The beans were roasted using three roasting levels (light, medium, and dark), and sensory attributes were tested using a cupping test with nine trained panelists based on Specialty Coffee Association (SCA) guidelines. The findings show that the bean size and post-harvesting processes affected the coffee’s sensory quality. The highest total score was 77.69 for beans that were dried by natural process and roasted at a light level. Compared to wine processing which earns a “good” score, the optimal drying technique for liberica coffee beans that receive a “very good” grade was natural processing. The flavor of liberica coffee was most optimal at light to medium roasting levels, which produced “very good” results that differed from dark levels. The link between bean size, post-harvest, and sensory attribute values demonstrates that the size and procedure of coffee processing is an important sequence to be observed in order to improve the result to the highest quality. It is expected that the findings of this study can be applied to examine the quality standards of local liberica coffee products in Poncokusumo.Item Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage(Universidade Federal de Lavras, 2023-09-01) Salvio, Luís Gustavo Amaral; Cirillo, Marcelo Ângelo; Borém, Flávio Meira; Alves, Ana Paula de Carvalho; Palumbo, Juliana Maria Campos; Santos, Cláudia Mendes dos; Haeberlin, Luana; Schwan, Rosane Freitas; Nakajima, Makoto; Sugino, RyosukeIn recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are needed. One such tool is multiple factor analysis (MFA). Thus, the objective of this experiment was to evaluate the effects of fermentation time and storage on the quality of sensory attributes using MFA. The coffee (Coffea arabica L.) samples collected for the study were from the Serra da Mantiqueira region – Brazil. In the present study, two natural coffee fermentation methods were evaluated, one using natural coffee microbiota (NF) and the other using a starter culture (Y), along with different times of anaerobic fermentation (0, 24, 48, 72, and 96h), followed by the pulping of the samples without the use of water. Sensory analysis of fermented coffee samples was performed immediately after drying and after six months of storage in permeable packaging in a refrigerated environment. Thus, the experiment was conducted in an intirely randomized design with a 2 x 5 x 2 factorial scheme (2 fermentation treatments; 5 fermentation times; 2 storage times). The highest scores and the attributes described in higher quality coffees, such as sweetness, acidity, and aftertaste, were attributed to coffees fermented for 96 hours. Results indicated that inoculation of the yeast Saccharomyces cerevisiae CCMA 0543 was responsible for maintaining the sensory qualities of the coffee fermented for 96 hours after 6 months of storage.