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Food Chem

Title:		Volatile and sensory characterization of roast coffees - Effects of cherry maturity
Author(s):		Velasquez S; Pena N; Bohorquez JC; Gutierrez N; Sacks GL;
Address:		"Department of Electrical and Electronics Engineering, Universidad de los Andes, Bogota, Colombia. Electronic address: se-velas@uniandes.edu.co. Department of Electrical and Electronics Engineering, Universidad de los Andes, Bogota, Colombia. Electronic address: npena@uniandes.edu.co. Department of Electrical and Electronics Engineering, Universidad de los Andes, Bogota, Colombia. Electronic address: jubohorq@uniandes.edu.co. Department of Agriculture Engineering, Universidad Surcolombiana, Neiva Huila, Colombia. Electronic address: ngutierrezg@usco.edu.co. Department of Food Science, Cornell University, Ithaca, NY, USA. Electronic address: gls9@cornell.edu"
Journal Title:		Food Chem
Year:		2019
Volume:		20180829
Issue:
Page Number:		137 - 145
DOI:		10.1016/j.foodchem.2018.08.127
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Immature coffee cherries produce roast coffees with lower hedonic scores than those produced from mature cherries, but variation in volatile and sensory characteristics over a range of maturities is not well studied. In this work, cherries from two coffee cultivars (Caturra, Catimor) were sorted into seven maturity stages from fully immature (Stage 1, green) to fully overripe (Stage 7, purple). Volatile profiles of Stage 1 roast coffee had lower concentrations of carbohydrate degradation products and higher concentrations of N-heterocycles and phenols. Differences in volatiles among Stage 2 (partially immature, yellow-green) and subsequent stages were insignificant (p?ª+>?ª+0.05) or else minor. Principle component analysis of the volatile data set also distinguished Stage 1 from other stages. Similarly, a trained cupping panel reported significantly lower sensory scores for Stage 1 as compared to Stages 2-7, but few differences among Stages 2-7. Thus, partially mature and overripe cherries may be appropriate for specialty coffee"
Keywords:		Coffea/chemistry/*growth & development Coffee/*chemistry Food-Processing Industry/*methods Humans Phenols/analysis *Taste Volatile Organic Compounds/*analysis Coffee Cupping Fruit maturity Pca Sensory characterization Volatile profiling;
Notes:		"MedlineVelasquez, Sebastian Pena, Nestor Bohorquez, Juan Carlos Gutierrez, Nelson Sacks, Gavin L eng England 2018/10/31 Food Chem. 2019 Feb 15; 274:137-145. doi: 10.1016/j.foodchem.2018.08.127. Epub 2018 Aug 29"