Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities

• Published in: International journal of food properties Vol. 25; no. 1; pp. 708 - 716
• Main Authors: Flores-Chávez, Benito, Garza-López, Paul Misael, Angel-Cuapio, Alejandro, Hernández-León, Sergio, Espinosa-Zaragoza, Saúl, Villafaña-Rivera, Francisco Joaquín, Arce-Cervantes, Oscar, Espitia-López, Josefa
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 31.12.2022; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Artisanal roasting; Coffee; Consumers; Food processing; Organic coffee; Sensory evaluation; Sensory profiles; Sensory properties; Verbal methods
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2022.2057532

A sensory diagnostic of organic coffee from Otomí-Tepehua zone of Hidalgo state was carried out, which were subjected to 4 types of roasting: Medium roasting, Intense roasting, Very Intense roasting, and Artisanal roasting using a mud "comal." Also, a Blend was made (Medium, Intense, and Very Intense toasted coffee in 1:1:1 ratio). Sensory analysis was made using the verbal methods Check-All-That-Apply (CATA) and Flash profile. It was used 44 sensory attributes in CATA method, from which 10 had significant differences (p > .05). Flash profile method grouped the coffee samples according to their descriptor similarity mentioned by the consumers, and a nine-point hedonic test was also carried out. Both methods described all the coffee samples with similar sensory profiles, the results suggested that the Blend made a sensory profile similar to Artisanal roasting coffee. Nevertheless, the consumers differed in preference due to the intensity of the attributes was different of coffee roasting.