COMPARISON OF COFFEE SPECIES BY SENSORY PANEL AND ELECTRONIC NOSE

Abstract

The objective of a comparative study was to investigate the relationship between the sensory assessment of the varietal coffee samples and their aromatic profile measured using an electronic nose. Sensory analysis plays a very important role in the evaluation of food especially in the evaluation of plant products (coffee included). Sensory assessor's role is to assess the taste, smell, texture and visual attributes of the product. Equally useful in the objective evaluation of foods and their flavor profile appears to be an electronic nose. The study showed that there is a difference in a flavored coffee varietal profile. This study was performed using techniques TDS for 15 seconds by naïve panel. Most of the coffee samples appeared bitter with sour aftertaste. Flavors of coffee are also often linked with its taste. The aim of measuring the electronic nose was thus instrumental to detect similarities between the seventh varietal coffees. The results showed that the similarity between human measurement panel and substantiating the electronic nose. Data were reduced using PCA techniques and most of the samples correspond to the same position at both assays.