IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v41y2023i1id181-2022-cjfs.html
   My bibliography  Save this article

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

Author

Listed:
  • 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
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2022-CJFS.html
    Download Restriction: free of charge

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2022-CJFS.pdf
    Download Restriction: free of charge

    File URL: https://libkey.io/10.17221/181/2022-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Palmiro Poltronieri & Franca Rossi, 2016. "Challenges in Specialty Coffee Processing and Quality Assurance," Challenges, MDPI, vol. 7(2), pages 1-22, October.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Kaidoa, Boris & Takashino, Nina & Fuyuki, Katsuhito, 2021. "Challenges of Arabica Coffee Marketing: A Case Study in Kerinci Regency, Indonesia," Asian Journal of Agriculture and Rural Development, Asian Economic and Social Society (AESS), vol. 11(01), January.
    2. Aida Esther Peñuela-Martínez & Sandra Moreno-Riascos & Rubén Medina-Rivera, 2023. "Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee ( Coffea arabica L.) Cultivated at Different Elevations," Agriculture, MDPI, vol. 13(6), pages 1-17, May.
    3. Asmak Afriliana & Dian Pratiwi & Giyarto & Maria Belgis & Hiroyuki Harada & Mitoma Yushiharu & Masuda Taizo, 2019. "Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 8(4), pages 103-108, April.
    4. Boris Kaido & Nina Takashino & Katsuhito Fuyuki, 2021. "Challenges of Arabica Coffee Marketing: A Case Study in Kerinci Regency, Indonesia," Asian Journal of Agriculture and rural Development, Asian Economic and Social Society, vol. 11(1), pages 53-62, March.
    5. Gede Sedana & Nengah Dasi Astawa, 2019. "Establishment of inclusive business on coffee production in Bali province: lesson from the coffee development project in Nusa Tenggara Timur province, Indonesia," Asian Journal of Agriculture and rural Development, Asian Economic and Social Society, vol. 9(1), pages 111-122, June.
    6. Patricio Ramírez-Correa & F. Javier Rondán-Cataluña & Maria Tereza Moulaz & Jorge Arenas-Gaitán, 2020. "Purchase Intention of Specialty Coffee," Sustainability, MDPI, vol. 12(4), pages 1-13, February.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:181-2022-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.