A comparison of cupping and descriptive sensory analysis of Colombian brewed coffee

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dc.contributor.author Di Donfrancesco, Brizio
dc.contributor.author Guzman, N. Gutierrez
dc.contributor.author Chambers, Edgar, IV
dc.date.accessioned 2014-11-03T22:43:00Z
dc.date.available 2014-11-03T22:43:00Z
dc.date.issued 2014-11-03
dc.identifier.uri http://hdl.handle.net/2097/18631
dc.description.abstract Sensory profiles of thirteen coffee samples from the Huila Region, Colombia, were evaluated using two different sensory panels, a highly trained descriptive sensory panel and a group of certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four ‘cuppers’ scored samples based on the Speciality Coffee Association of America “Cupping Protocol”. In addition cuppers generated tasting notes to characterize the different coffee samples. Data analysis indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreements on the terms used to describe samples with only four terms used by more than two assessors to describe a single coffee product, out of a total of 59 terms used by the cuppers. The results indicate that the cupping method provides different information that cannot be used as an alternative to descriptive sensory analysis with trained panelists when describing the sensory profile of coffee products. Results also indicate that further training of cuppers is needed in order to potentially provide higher agreement in generating tasting notes to better characterize coffee samples. en_US
dc.language.iso en_US en_US
dc.relation.uri https//doi.org/10.1111/joss.12104/full en_US
dc.rights This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). en_US
dc.rights.uri https://rightsstatements.org/page/InC/1.0/?language=en
dc.subject Coffee en_US
dc.subject Sensory analysis en_US
dc.subject Cupping en_US
dc.subject Descriptive analysis en_US
dc.subject Aroma en_US
dc.subject Flavor en_US
dc.title A comparison of cupping and descriptive sensory analysis of Colombian brewed coffee en_US
dc.title.alternative Comparison of results from cupping and descriptive sensory analysis of Colombian brewed coffee en_US
dc.type Text en_US
dc.date.published 2014 en_US
dc.citation.doi 10.1111/joss.12104 en_US
dc.citation.epage 311 en_US
dc.citation.issue 4 en_US
dc.citation.jtitle Journal of Sensory Studies en_US
dc.citation.spage 301 en_US
dc.citation.volume 29 en_US
dc.contributor.authoreid eciv en_US
dc.description.version Article (author version)


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This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). Except where otherwise noted, the use of this item is bound by the following: This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

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