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Impact of processing method and growing location on overall differences of brewed coffee using electronic tongue and sensory panel
- Kulapichitr, F., Suppavorasatit, I., Borompichaichartkul, C., Chodjarusawad, T., Phatthara-aneksin, A., Pratontep, S., Lopetcharat, K.
- Acta horticulturae 2017 no.1179 pp. 269-276
- Coffea arabica, Viverridae, beans, coffee (beverage), coffee beans, electronic tongue, feeding methods, sensory evaluation, soaking, Thailand
- Arabica coffee beans from two different locations (Doi Tung and Doi Chang, Chiang Rai, Thailand) were processed through civet cat (free-range), civet cat (caged) and normal wet processing. The beans were ground and brewed using a standard steeping method. Coffee samples were evaluated using an electronic tongue and a sensory panel for overall differences. Coffee samples from different processes and locations were clearly differentiated by the electronic tongue. Differences between the processes (civet cat (free-range), civet cat (caged) and normal wet-processing) were perceivably significant (›78% clearly detecting differences) between coffees from the same location (Doi Tung). However, when the location factor was introduced (Doi Chang vs. Doi Tung), the differences were reduced, and only civet coffee from different locations and different feeding methods (free-range vs. caged) was significantly different. Postharvest processing of coffee beans had a great impact on a cup of coffee; however, this impact seemed to be masked by the different locations.