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Sensory profiling and product positioning of roasted and ground (brew) coffee and soluble (instant) coffee with and without added flavor.

Prakash, M. and Ravi, R. and Sarvamangala, G. K. and Rajalakshmi, D. (2000) Sensory profiling and product positioning of roasted and ground (brew) coffee and soluble (instant) coffee with and without added flavor. Journal of Sensory Studies, 15 (1). 101-117, 10 ref..

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Abstract

Quality of 13 ground and 7 instant coffees (flavoured and brands) were studied using sensory profile analysis. Canonical discriminant analysis (CDA) was used to position the different coffee samples, which showed that freshly made coffee from arabica, pea berry, both with and without chicory, and their blends occcupied the quadrant where coffee aroma and overall quality rated higher. Other roasted and ground coffee (market) samples were positioned where oily, fermented, musty, stale and caramelised notes dominated. In case of instant coffee, the flavoured coffee procured from the western market dominated the quadrant where other added flavour and oily notes dominated. Typical instant coffee, without any added flavour, occupied another quadrant. Coffee with incorporated spices was located in a separate quadrant where other added flavour and bitter taste dominated. The dominant quality attributes for the groups are discussed in relation to the directional vectors.

Item Type: Article
Uncontrolled Keywords: COFFEE-; INSTANT-FOODS; SENSORY-PROPERTIES; GROUND-COFFEE; INSTANT-COFFEE; QUALITY-
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jun 2011 07:02
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7687

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