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The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods

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dc.contributor.author Sulaiman, Ismail
dc.contributor.author Irfan
dc.contributor.author Syahputra, Rudi
dc.date.accessioned 2023-10-25T00:51:57Z
dc.date.available 2023-10-25T00:51:57Z
dc.date.issued 2023-01-27
dc.identifier.citation SULAIMAN, Ismail ; IRFAN; SYAHPUTRA, Rudi. The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods. Coffee Science, Lavras, MG, v. 17, p. e172032, 27 jan. 2023. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2032. Acesso em: 24 oct. 2023. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v17i.2032 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13915
dc.description.abstract Wine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 17, p. 1-10, 2022;
dc.rights Open access pt_BR
dc.subject Consumers pt_BR
dc.subject flavours pt_BR
dc.subject french press pt_BR
dc.subject hedonic pt_BR
dc.subject organoleptic pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods pt_BR
dc.type Artigo pt_BR

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