Characterization of Taste Properties of Coffee Beans from Xinglong, Hainan Province Roasted to Different Degrees
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Abstract:
Chemical indices and electronic tongue combined with principal component analysis (PCA) were used in this study to analyze the taste characteristics of coffee beans from the Xinglong region of Hainan roasted to different degrees. The results indicated that with increasing roasting degree, the contents of total solids, total soluble solids, and organic acids, as well as titratable acidity first increased and then decreased, the pH value first decreased and then increased, the trigonelline content decreased gradually, and the caffeine content remained essentially unchanged, leading to differences in the taste characteristics of coffee beans with different roasting degrees. After the raw electronic sensory data were normalized, PCA was performed and the coffee samples could be divided into four categories. The first category included extremely light (JQ) samples, the second category included light (Q), light medium (QZ), and medium (Z) samples, the third category included medium dark (ZS) and dark (S) samples, and the fourth category included extremely dark (JS) and French roast (FZ) samples. Electronic tongue combined with PCA could differentiate the coffee samples with different roasting degrees effectively. Additionally, the response intensities of different coffee samples to the sensor were significantly different; all samples could be grouped in the PCA biplot and were clearly correlated with the chemical indices of taste characteristics.
