Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions
學年 113
學期 2
出版（發表）日期 2025-06-06
作品名稱 Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions
作品名稱（其他語言）
著者 Young-Han So; Pei-Ying Lin; Li-an Ho; Kung-Ta Lee; Cheng-Huang Lin; Li-Fei Wang; Bo-Kang Liou; Ja-An Annie Ho
單位
出版者
著錄名稱、卷期、頁數 Journal of Food Science 90(6), e70275
摘要 This study aims to determine the quality control indices and proper storage conditions for Ethiopian Yirgacheffe (EY) coffee. An instrumental analysis by SPME-GC-MS and a consumer sensory evaluation using a CATA questionnaire with a 9-point hedonic scale were conducted. The most abundant eleven aroma compounds of EY coffee were identified through SPME-GC-MS analysis. Among the three variables examined—coffee form (beans vs. powder), storage temperature, and storage duration—storage temperature (p < 0.0001) was identified as the most influential factor affecting the sensory quality of EY coffee products. Interaction statistical analysis of instrumental and sensory data identified 2,4-bis(1,1-dimethylethyl)-phenol as the key compound negatively affecting EY coffee's aroma, while N-furfuryl pyrrole was the most positive contributor to flavor quality. These findings were strongly supported by Pearson correlation coefficients and partial least squares (PLS) regression analysis (r = 0.75). Monitoring the levels of compounds like N-furfuryl pyrrole and 2,4-bis(1,1-dimethylethyl)-phenol can help predict the aroma profile of EY coffee products, supporting quality control during processing and storage. Although the mechanisms behind the formation and degradation of these compounds are still under investigation, understanding their variations can guide better storage practices. Avoiding improper storage temperatures is recommended to maintain optimal quality, as this helps preserve flavor and extend shelf life.
關鍵字 coffee; sensory evaluation; SPME-GC-MS; storage temperature; volatile aroma compounds
語言 en_US
ISSN 0022-1147; 1750-3841
期刊性質 國外
收錄於 SCI
產學合作
通訊作者
審稿制度 否
國別 USA
公開徵稿
出版型式 ,電子版,紙本
相關連結

機構典藏連結 ( http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/129371 )