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Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes

Author

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  • Diego Andrés Campo-Ceballos

    (Department of Mechatronics Engineering, Corporacion Universitaria Comfacauca - Unicomfacauca, Popayán, Cauca, Colombia)

  • Carlos Alberto Gaviria-López

    (Department of Electronics, Instrumentation and Control, Faculty of Electronics and Telecommunications Engineering, University of Cauca, Popayán, Cauca, Colombia)

Abstract

The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity and body perception were obtained. The roasting profile points in charge, turning point, yellow, brown, first crack, and drop step were included. Mathematical models predict the acidity and body perceptions by integrating the roasting profile points characteristics of coffee. The Cauca coffee beans produced using the optimied conditions contribute to obtaining a roasting time/temperature of 468 s at 192 °C, respectively, with acidity (9/15) and body (5.5/15) in the (0-15) intensity consumer's perception scale.

Suggested Citation

  • Diego Andrés Campo-Ceballos & Carlos Alberto Gaviria-López, 2023. "Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(1), pages 64-72.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:181-2022-cjfs
    DOI: 10.17221/181/2022-CJFS
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    References listed on IDEAS

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    1. Palmiro Poltronieri & Franca Rossi, 2016. "Challenges in Specialty Coffee Processing and Quality Assurance," Challenges, MDPI, vol. 7(2), pages 1-22, October.
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