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Characterization of sensory properties of Yunnan coffee
Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representa...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9386398/ https://www.ncbi.nlm.nih.gov/pubmed/35992630 http://dx.doi.org/10.1016/j.crfs.2022.07.010 |
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author | Ma, Jiayi Li, Jinping He, Hong Jin, Xiaoling Cesarino, Igor Zeng, Wei Li, Zheng |
author_facet | Ma, Jiayi Li, Jinping He, Hong Jin, Xiaoling Cesarino, Igor Zeng, Wei Li, Zheng |
author_sort | Ma, Jiayi |
collection | PubMed |
description | Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with different degrees of roasting. A total of 57 sensory descriptors have been associated with the samples, and a sensory wheel that summarizes the sensory characteristics was developed. In addition, to identify the major attributes associated with Yunnan coffee, principal component analysis was performed, and we also explored how the bean origin and degree of roasting are related to the overall sensory features of Yunnan coffee. Our results show that the growing area is an affecting factor on the aspects of “spices”, “roasted”, “sweet” and “chemical/stale”, whereas “mouthfeel” and “roasted”, and “sour/acid” levels can be influenced by the degree of roasting. The present sensory characterization may provide valuable information for future improvements of Yunnan's coffee agriculture. |
format | Online Article Text |
id | pubmed-9386398 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-93863982022-08-19 Characterization of sensory properties of Yunnan coffee Ma, Jiayi Li, Jinping He, Hong Jin, Xiaoling Cesarino, Igor Zeng, Wei Li, Zheng Curr Res Food Sci Research Article Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with different degrees of roasting. A total of 57 sensory descriptors have been associated with the samples, and a sensory wheel that summarizes the sensory characteristics was developed. In addition, to identify the major attributes associated with Yunnan coffee, principal component analysis was performed, and we also explored how the bean origin and degree of roasting are related to the overall sensory features of Yunnan coffee. Our results show that the growing area is an affecting factor on the aspects of “spices”, “roasted”, “sweet” and “chemical/stale”, whereas “mouthfeel” and “roasted”, and “sour/acid” levels can be influenced by the degree of roasting. The present sensory characterization may provide valuable information for future improvements of Yunnan's coffee agriculture. Elsevier 2022-07-30 /pmc/articles/PMC9386398/ /pubmed/35992630 http://dx.doi.org/10.1016/j.crfs.2022.07.010 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Ma, Jiayi Li, Jinping He, Hong Jin, Xiaoling Cesarino, Igor Zeng, Wei Li, Zheng Characterization of sensory properties of Yunnan coffee |
title | Characterization of sensory properties of Yunnan coffee |
title_full | Characterization of sensory properties of Yunnan coffee |
title_fullStr | Characterization of sensory properties of Yunnan coffee |
title_full_unstemmed | Characterization of sensory properties of Yunnan coffee |
title_short | Characterization of sensory properties of Yunnan coffee |
title_sort | characterization of sensory properties of yunnan coffee |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9386398/ https://www.ncbi.nlm.nih.gov/pubmed/35992630 http://dx.doi.org/10.1016/j.crfs.2022.07.010 |
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