Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil.
Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Avenida Brasil, Bairro Independência, Medianeira, PR, Brazil.
Food Res Int. 2019 Oct;124:234-238. doi: 10.1016/j.foodres.2018.03.038. Epub 2018 Mar 13.
Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora coffee (SDC) in roasted coffee blends, by Flash Profile and acceptance tests. SDC was produced by steam treatment (5 bar, 16 min) and a standardized roasting process was applied to all coffees. Four samples were prepared as follows: AB (100% C. arabica), CB (100% C. canephora), ASDB and CSDB, both blends with 50% of SDC and C. arabica or C. canephora, respectively. Coffee brews were prepared through percolation (50 g coffee/500 mL water at 92 °C). Coffee species were more relevant in sensory discrimination of the brews than SDC addition. AB and ASDB were characterized as having brown color, fruity/herbal/green bean aroma and coffee/residual coffee flavor. CB and CSDB were described as viscous, with foam, black color, bitter taste, and aroma/taste related to the roasting process. With SDC addition, typical sensory characteristics of each species were maintained, but the intensity of the attributes was reduced. Coffee brews blends with 50% SDC C. canephora are well accepted.
蒸汽处理已被报道为一种改善咖啡杯质量的替代方法；在这项研究中，它被应用于有缺陷的罗布斯塔咖啡。本研究的目的是通过闪光轮廓和接受度测试来评估蒸汽处理有缺陷的罗布斯塔咖啡（SDC）在烘焙咖啡混合物中的感官感知。SDC 通过蒸汽处理（5 巴，16 分钟）生产，所有咖啡均采用标准化烘焙工艺。制备了以下四个样品：AB（100%阿拉比卡咖啡）、CB（100%罗布斯塔咖啡）、ASDB 和 CSDB，后两者分别含有 50% SDC 和阿拉比卡或罗布斯塔咖啡。通过渗滤法制备咖啡冲泡液（50g 咖啡/500mL 水，92°C）。在对冲泡液的感官辨别中，咖啡品种比 SDC 添加物更为重要。AB 和 ASDB 的特点是具有棕色、果味/草药/绿豆香气和咖啡/残留咖啡风味。CB 和 CSDB 的特点是粘稠、有泡沫、黑色、苦味，以及与烘焙过程相关的香气/味道。添加 SDC 后，每种咖啡的典型感官特征得以保持，但属性的强度降低。含 50% SDC 罗布斯塔咖啡的咖啡混合物被广泛接受。
