Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions

doi:10.1111/1750-3841.70275

淡江大學機構典藏 > 教育學院 > 教育科技學系暨研究所 > 期刊論文 > Item 987654321/129371

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/129371

题名:	Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions
作者:	So, Young-Han;Lin, Pei-Ying;Ho, Li-an;Lee, Kung-Ta;Lin, Cheng-Huang;Wang, Li-Fei;Liou, Bo-Kang;Ho, Ja-An Annie
关键词:	coffee;sensory evaluation;SPME-GC-MS;storage temperature;volatile aroma compounds
日期:	2025-06-06
上传时间:	2026-07-06 12:05:12 (UTC+8)
出版者:	Wiley
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.
關聯:	Journal of Food Science 90(6), e70275
DOI:	10.1111/1750-3841.70275
显示于类别:	[教育科技學系暨研究所] 期刊論文

文件中的档案:

档案	描述	大小	格式	浏览次数
index.html		0Kb	HTML	0	检视/开启

在機構典藏中所有的数据项都受到原著作权保护.

TAIR相关文章

数据加载中.....