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Open AccessEditor’s ChoiceArticle

Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference

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Claudia Gonzalez Viejo

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Beverages 2021, 7(1), 5; https://doi.org/10.3390/beverages7010005 - 21 Jan 2021

Cited by 7 | Viewed by 3517

Abstract

Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories were unable to provide services, making virtual sensory sessions relevant to [...] Read more.

Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories were unable to provide services, making virtual sensory sessions relevant to studying different label concepts and design preferences among consumers. This study proposed a novel virtual sensory system to analyze coffee labels using videoconference, self-reported, and biometric analysis software from video recordings to obtain sensory and emotional responses from 69 participants (power analysis: 1 − β > 0.99) using six different label concepts: (i) fun, (ii) bold, (iii) natural, (iv) everyday, (v) classic, and (vi) premium. The results show that the label concept rated as having the highest perceived quality was premium, presenting significant differences (p < 0.05) compared to all of the other concepts. The least perceived quality score was attributed to the bold concept due to the confronting aroma lexicon (cheese dip), which is supported by previous studies. Furthermore, even though graphics, colors, and the product name can be considered positive attributes, they do not determine perceived quality or purchase intention, which was found for the bold, everyday, and classic concepts. The findings from this study were as expected and are consistent with those from similar publications related to labels, which shows that the proposed virtual method for sensory sessions and biometrics is reliable. Further technology has been proposed to use this system with multiple participants, which could help beverage companies perform virtual sensory analysis of new products’ labels. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessArticle

Preliminary Studies on Genetic Profiling of Coffee and Caffeine Consumption

by

Roseane M. Santos

Beverages 2019, 5(3), 41; https://doi.org/10.3390/beverages5030041 - 01 Jul 2019

Cited by 1 | Viewed by 3945

Abstract

Regular coffee intake has been associated with reduced risk of developing serious chronic diseases. The hypothesis of this study is that coffee consumers present a particular pattern/trend of genotypes that ultimately will shed light on new gene targets to treat the diseases, from [...] Read more.

Regular coffee intake has been associated with reduced risk of developing serious chronic diseases. The hypothesis of this study is that coffee consumers present a particular pattern/trend of genotypes that ultimately will shed light on new gene targets to treat the diseases, from which regular coffee intake has preventive effects. Sixteen SNPs identified at genome-wide association studies (GWAS) on coffee and caffeine consumption were genotyped using real-time restriction-fragment length polymorphism-polymerase chain reaction (RT-PCR). The DNA samples were the same from a previous pilot study where 15 healthy volunteers donated two blood samples collected before and after drinking a standard cup of coffee and had caffeine plasma levels and CYP 1A2 genotype (rs762551) determined. The cross-examination of the data showed that six of the sixteen SNPs exhibited a negative allelic effect direction and nine of them showed a positive effect direction of which three of them had results confirmed by a recent GWAS. There is a need of a more in-depth study to understand the effects of the presence or absence of specific variant alleles as players to benefit the health of coffee consumers. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessCommunication

Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

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Ana Carolina Vieira Porto

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Otniel Freitas-Silva

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Erika Fraga de Souza

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Leda Maria Fortes Gottschalk

Beverages 2019, 5(2), 32; https://doi.org/10.3390/beverages5020032 - 01 May 2019

Cited by 18 | Viewed by 4774

Abstract

Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that [...] Read more.

Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessArticle

Coffee Drinking and Emotions: Are There Key Sensory Drivers for Emotions?

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Beverages 2019, 5(2), 27; https://doi.org/10.3390/beverages5020027 - 01 Apr 2019

Cited by 16 | Viewed by 6873

Abstract

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in [...] Read more.

In the past couple of decades the coffee market has exploded, and to remain competitive, it is important to identify the key drivers for consumer acceptance of coffee. This study expanded on the previous emotion study on a population of coffee drinkers in Manhattan, Kansas, USA and focused on identifying the sensory drivers of emotional responses elicited during the coffee drinking experience (CDE). A trained coffee panel performed a descriptive analysis of six coffee samples and identified the key sensory attributes that discriminated each coffee. Utilizing Partial Least Square Regression (PLSR), the descriptive data were then mapped with the emotion data to identify sensory drivers for eliciting the emotional responses. The sensory characteristics of dark roast coffee (roast–aroma and flavor, burnt–aroma and flavor, bitter, and body) might elicit positive-high energy feelings for this population of coffee users. Tobacco (flavor) and cocoa (aroma) may also be responsible for positive emotions (content, good, and pleasant). Citrus and acidity seemed to be negative sensory drivers as they induced the feeling of off-balance. Sensory descriptive data could be useful to describe emotion profiles elicited by coffee drinking, which could help the coffee industry create coffee products for different segments of coffee drinkers. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessArticle

Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews

by

Angela Soares

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Nathalia M. Barros

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Tatiana D Saint’Pierre

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Beverages 2019, 5(1), 4; https://doi.org/10.3390/beverages5010004 - 10 Jan 2019

Cited by 4 | Viewed by 4844

Abstract

Micronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora [...] Read more.

Micronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora seeds were roasted, ground, and fortified with three salts of iron, zinc, and calcium as part of the selection of appropriate mineral vehicles for fortification. After ranking the performance through a test by a trained tasters’ panel, only two salts for each mineral remained. Mineral recoveries were evaluated by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) in filtered (paper and nylon filters) and espresso brews. The best mean recoveries for each mineral in espresso brew prepared from fortified coffees were: 80.8% of iron as ferrous bisglycinate chelate, 75.4% of zinc as zinc lactate, and 72.1% of calcium as calcium lactate. These better ranked salts by the tasters’ panel. In filtered brews, mean recovery values of 51.1%, 47.6%, and 51.6% were obtained for the same mineral salts, respectively. No difference or very small differences were observed between species and types of filter. The results implications are discussed. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessCommunication

Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study

by

Susan Hall

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John W. Yuen

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Gary D. Grant

Beverages 2018, 4(4), 79; https://doi.org/10.3390/beverages4040079 - 01 Nov 2018

Cited by 11 | Viewed by 4855

Abstract

Coffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and [...] Read more.

Coffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and one of many hypotheses attributes this to the loss of key constituents during the decaffeination process. The aim of this study was to investigate whether any of the key bioactive coffee constituents with known anti-oxidant and anti-inflammatory effects are lost during the decaffeination process. The analysis of nine caffeinated and nine decaffeinated samples of various brands and batches of commonly consumed coffee in Australia using HPLC analysis found that, with the exception of caffeine, there were no significant differences in the quantity of other key bioactive coffee constituents in caffeinated and decaffeinated coffee. These results suggest that there may be an alternative explanation for the observed inverse correlation between caffeinated coffee consumption and the risk of developing depression. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

Open AccessArticle

Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

by

Marinês Paula Corso

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Daneysa Lahis Kalschne

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Marta De Toledo Benassi

Beverages 2018, 4(4), 72; https://doi.org/10.3390/beverages4040072 - 01 Oct 2018

Cited by 9 | Viewed by 4385

Abstract

Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the [...] Read more.

Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire developed and applied in Belgium was previously translated and validated for application with Brazilian consumers. The habits of coffee consumption, knowledge and interest were investigated regarding functional soluble coffee enriched with antioxidants. The self-administered study was performed with 270 consumers. Acceptance was measured by two items: “Functional foods are all right for me as long as they taste good” and “Functional foods are all right for me even if they taste worse than their conventional counterpart foods”, obtaining a mean score of 4.03 and 2.79 (scale 1: totally disagree and 5: totally agree), respectively. The acceptance of functional foods increased with age, schooling, income, belief in the health benefits and knowledge about functional foods for both items. There was no significant correlation between price and acceptance. With regards to a functional soluble coffee product, the sensory quality was more determinant for its acceptance than price. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessFeature PaperArticle

The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

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Andrew R. Cotter

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Helene Hopfer

Beverages 2018, 4(3), 68; https://doi.org/10.3390/beverages4030068 - 06 Sep 2018

Cited by 11 | Viewed by 15500

Abstract

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on [...] Read more.

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Review

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Open AccessReview

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

by

Juliana dePaula

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Adriana Farah

Beverages 2019, 5(2), 37; https://doi.org/10.3390/beverages5020037 - 01 Jun 2019

Cited by 51 | Viewed by 39055

Abstract

Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A₁ and A_2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during [...] Read more.

Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A₁ and A_2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during the brew’s preparation. After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations. Paraxanthine is the major caffeine metabolite in plasma, while methylated xanthines and methyluric acids are the main metabolites excreted in urine. In addition to stimulating the central nervous system, caffeine exerts positive effects in the body, often in association with other substances, contributing to prevention of several chronic diseases. The potential adverse effects of caffeine have also been extensively studied in animal species and in humans. These aspects will be approached in the present review. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessReview

Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

by

Ana Lúcia Leitão

Beverages 2019, 5(2), 36; https://doi.org/10.3390/beverages5020036 - 08 May 2019

Cited by 22 | Viewed by 9126

Abstract

Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its [...] Read more.

Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its production from the plantation to the coffee cup involves several steps that would determine the final concentration of OTA in the beverage. This review gives an overview of OTA contamination in roasted coffee beans in different countries and mitigation strategies for OTA reduction. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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Open AccessReview

Consumption of Chlorogenic Acids through Coffee and Health Implications

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Adriana Farah

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Juliana de Paula Lima

Beverages 2019, 5(1), 11; https://doi.org/10.3390/beverages5010011 - 01 Feb 2019

Cited by 65 | Viewed by 11973

Abstract

Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to their high concentrations in coffee associated with the high consumption of the beverage. Until about 10 years ago, like many other phenolic compounds, CGA were thought to be poorly [...] Read more.

Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to their high concentrations in coffee associated with the high consumption of the beverage. Until about 10 years ago, like many other phenolic compounds, CGA were thought to be poorly absorbed in the human digestive system. Along the years, large amounts of information on the absorption and metabolism of these compounds have been unveiled, and today, it is known that, on average, about one third of the consumed CGA from coffee is absorbed in the human gastrointestinal tract, although large inter-individual variation exists. Considering results from in vitro animal and human studies, it is possible to conclude that the antioxidant and anti-inflammatory effects of coffee CGA are responsible for, at least to a certain extent, the association between coffee consumption and lower incidence of various degenerative and non-degenerative diseases, in addition to higher longevity. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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