73G-20 |
A comparison of chemosensorical and humansensorical analysis of coffee |
C. PTACH1, D. Imrock1, B. Dittman2, and A. Meier-Ploeger3. (1) Arotop food creation GmbH & Co.KG, Mainz, Germany, (2) HKR Sensorsysteme GmbH, München, Germany, (3) University of Applied Science, Fulda, Germany In the past years a lot of applications for electronic noses and their correlation to the human noses were developed. This paper shows the implication of an electronic nose for coffee. Therefore we used a HKR machine working on basis of quarz micro balance sensor arrays. These evaluations were accompanied by other analytical methods like static headspace gas chromatography (FID) and mass spectroscopy to obtain quantitative and qualitative results of the coffee ingredients. On the other hand a trained human panel described the coffee samples with their senses. Two kinds of raw green coffee, arabica Honduras and robusta Vietnam, were used to produce our own roasting. Electronic nose analysis showed great differences between the different roasting intensities. The evaluation of these coffees by the human panel confirmed the results. Other evaluations, which where made by gas chromatography (FID), for example identification of the arabica and robusta, detection of off-flavor, differences of aroma intensity and the comparison of mixtures were not so successful. The aroma profiles were to similar to even use this kind of electronic nose and sample preparation. For human panels it is very easy to detect an off-flavor or a difference of aroma intensity for example caused by storage. Therefore we recognize replacing the human nose by this kind of chemosensory analysis is not possible in the moment.
Session 73G, Sensory Evaluation
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