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Characterizing Flavor Profile of selected Coffee Blends by Multivariate Analysis

Mahendar Singh, Jakhar (2010) Characterizing Flavor Profile of selected Coffee Blends by Multivariate Analysis. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Pure coffee blends were prepared using Robusta and plantation A, varying in quality attributes. Coffee prepared using pure coffee varieties significantly different in their sensory quality. Coffee blends were formulated using central composite rotatable design revealed that sensory attributes were greatly differed by the combination of pure coffee in the blend. Optimization coupled with Response surface methodology indicated that maximum overall quality score of 8.81 was found when Robusta and plantation A were 3.4 and 4.1g, respectively, in the blend. Principal component analysis of sensory data along with blends formulated by experimental design demonstrated the discrimination power of multivariate analysis. The model developed explained to about 70% of the variance, was more adequate to explore the undrelying relationships between sensory attributes and the coffee. overall quality which is located on the negative side of the ‘y’ axis was more associated with experimental design points, 9 and 10 while the body note was also related more closely with overall quality with samples 5 and 7. On the other hand, negative drivers of liking such as atertaste, musty and fermented notes were clearly segregated on the positive side of X as well as Y axis, with samples like 3, 2 and 4. Attributes like sourness, bitter and caramelized taste were characterized with samples 6 followed by 8. Addition of Chicory about 25% increased overall quality score of coffee blend. Further increase in chicory content in coffee to about 75% decreased the overall quality. Coarser Particle size also significantly (p<0.05) affected the overall quality of coffee by reducing the score from 7.8 to 5.8. The above investigation demonstrated that systematic approach coupled with experimental design, sensory analysis, optimization techniques and application of multivariate analysis can be applied successfully to new product development or improvement.
Uncontrolled Keywords: coffee blends; sensory quality; optimization techniques
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: 31 Jan 2011 06:51
Last Modified: 31 Jan 2011 06:51
URI: http://ir.cftri.com/id/eprint/9876

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