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Thread: Interesting coffee research article abstracts

  1. #1
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    Interesting coffee research article abstracts

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Title: Espresso coffee beverage: Classification of texture terms

    Author(s): Navarini L, Cappuccio R, Suggi-Liverani F, Illy A
    Source: JOURNAL OF TEXTURE STUDIES 35 (5): 525-541 2004

    Abstract: The present study reports on the classification of terms used to describe texture and/or mouthfeel characteristics of coffee, particularly espresso coffee, resorting to the classical food texture approach and putting in evidence how consumption habits (i.e., the brewing method) affect the terms used to describe it. Trained panelists have been interviewed in order to generate spontaneously a large number of descriptive texture terms. The terms collection was processed according to methodology previously adopted for liquid foods and beverages to classify the terms into well known mouthfeel categories. This classification identified a reduced number of texture terms categories to set up a list of terms submitted to the same trained panelists and to 93 Italian and 143 non-Italian consumers in the form of a questionnaire with forced choice. Results show that the term "body" alone cannot be used to describe the mouthfeel of coffee beverages, prepared with different brewing methods. The obtained responses may constitute the basis for the development of an appropriate terminology for communicating the mouthfeel characteristics of espresso coffee, and may assist in addressing the finding of correlations between perceived texture and objective measurements of physical properties of the beverage.

    KeyWords Plus: FLAVOR; IMPACT

    Publisher: FOOD NUTRITION PRESS INC, 6527 MAIN ST, P O BOX 374, TRUMBULL, CT 06611 USA
    Subject Category: FOOD SCIENCE & TECHNOLOGY

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    Point your near-infrared spectroscope at your local cafes bean hopper before ordering that doppio ristretto. Heck, you dont even need to drink the coffee - the machine will tell you all about the flavour, texture, aroma . . .

    Title: Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy

    Author(s): Esteban-Diez I, Gonzalez-Saiz JM, Pizarro C
    Source: ANALYTICA CHIMICA ACTA 525 (2): 171-182 NOV 8 2004

    Abstract: Thirty-five representative and suitably selected roasted coffee samples were characterised by near-infrared (NIR) spectroscopy and used to prepare the corresponding espresso samples to be subsequently subjected to sensory evaluation by trained panellists. The main purpose was to investigate the relationships between certain crucial sensory attributes of espresso coffees, including perceived acidity, mouthfeel, bitterness and after-taste, and near-infrared spectra of original roasted coffee samples, in such a way that non-destructive near-infrared reflectance measurements would be used to predict all these sensory properties with a decisive influence from a quality assurance standpoint. Separate calibration models based on partial least squares regression (PLS), correlating NIR spectral data of roasted coffee samples with each sensory attribute of espresso samples studied, were developed. Wavelength selection was also performed applying iterative predictor weighting-PLS (IPW-PLS) in order to take into account only significant and characteristic spectral features, in an attempt to improve the quality of the final regression models constructed. Using IPW-PLS regression, prediction of the four sensory responses modelled was performed with high accuracy, with root mean square errors of the residuals in cross-validation (RMSECV) ranging from 4.7 to 7.0%. Thus, the results provided by the high-quality calibration models proposed in the present study, comparable in terms of accuracy to the evaluations provided by a trained sensory panel, are promising and prove the feasibility of using a similar methodology in on-line or routine applications to predict the sensory quality of unknown espresso coffee samples via their respective NIR roasted coffee spectra. (C) 2004 Elsevier B.V. All rights reserved.
    Author Keywords: NIR spectroscopy; espresso; roasted coffee; sensory analysis; PLS; IPW
    KeyWords Plus: GREEN COFFEE; CHEMICAL-COMPOSITION; QUALITY-CONTROL; REFLECTANCE; VARIETIES; ARABICA; POTATOES; PROFILES; TEXTURE; NUMBER
    Publisher: ELSEVIER SCIENCE BV, PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
    Subject Category: CHEMISTRY, ANALYTICAL

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    My personal favourite bit of research has to be . . .

    Title: Effect on tipping of barman drawing a sun on the bottom of customers checks

    Author(s): Gueguen N, Legoherel P
    Source: PSYCHOLOGICAL REPORTS 87 (1): 223-226 AUG 2000

    Abstract: Previous research has demonstrated that a pleasant drawing (a smiling face) on a restaurant bill increased the number of tips left by clients. A similar experiment was carried out using a drawing of the sun since it is known that tips increase on sunny days. The experiment was carried out in local bars and involved clients who have ordered an espresso coffee. Analysis showed that the drawing of the sun led clients to leave a tip more frequently than when this drawing is not present. The size of the tip left was also higher. The hypothesis of the creation of a positive frame of mind by this stimulus is discussed.

    Cheers,

    Rob

  2. #2
    Super Moderator Javaphile's Avatar
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    Re: Interesting coffee research article abstracts

    Very interesting articles there Robster! Itll be especially interesting to see what comes of the NIR research.

    Java "Scientist in training" phile

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    Re: Interesting coffee research article abstracts

    Yes. Just think of the potential, even simply for this site:

    ". . . on-line or routine applications to predict the sensory quality of unknown espresso coffee samples via their respective NIR roasted coffee spectra."

    If we wanted to rate, praise or rubbish a cafe (not that we ever do that here) all wed need to do is upload the spectrometry graph and point to the tell-tale dip in the mid range . . .

    - Rob

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    Re: Interesting coffee research article abstracts

    Hmm, might have to start taking the beans to work for a bit of analysis (I design spectrometry and chromatography equipment for a living)...

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    Super Moderator Javaphile's Avatar
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    Re: Interesting coffee research article abstracts

    Quote Originally Posted by Matt King link=1149856077/0#3 date=1150009242
    Hmm, might have to start taking the beans to work for a bit of analysis (I design spectrometry and chromatography equipment for a living)...
    Sounds like the perfect opportunity to market a new product to all the roasters out there. :)

    Java "Always looking for new toys" phile

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    Re: Interesting coffee research article abstracts

    hey, if youve got a spare half a mill or so, we can hook you up with a few suitable machines! :D

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    Re: Interesting coffee research article abstracts

    Behmor Brazen - $249 - Free Freight
    Would that be the special CS member discount price?

    - Rob



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