Innovations in Coffee Quality

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Daneysa Kalschne (Editor)
Universidade Tecnológica Federal do Paraná, Campus Medianeira, Department of Foods, Avenida Brasil, Parque, Brazil

Marinês Corso (Editor)
Universidade Tecnológica Federal do Paraná, Campus Medianeira, Department of Foods, Avenida Brasil, Parque, Brazil

Rafael Dias (Editor)
Instituto Federal Catarinense, Campus Araquari, Department of Chemistry, Araquari, Santa Catarina, Brazil

Series: Food Science and Technology

Innovation in Coffee Quality presents recent contributions regarding the quality of the raw coffee material, the commercial coffees, and the sensory attributes of the coffee beverages.

Modifications to industrial processes are proposed to use defective coffee beans. Traditional methods of sensory evaluation of coffee are compared with new methods. Advanced sensory analysis such as Flash Profile and Temporal Dominance of Sensations have been applied to assess sensory properties of coffee, proving effective in identifying sensory attributes in cold coffee beverage, for example. Other sensory tests, such as SCA, are efficient to evaluate the sensorial quality of coffee brews in the preparation of special coffees and blends of Arabica and Robusta species.

From an industrial point of view, computer vision system is a remarkably interesting technique for future applications in coffee sector. Thus, methods employing image analysis obtained from smartphone with application of projection pursuit analysis to determine the quality of raw material, replacing traditional sensory testing are also described. This could also be an alternative method to evaluate the raw material online in coffee processes.

A fast method based on the Vis-NIR spectrum and chemometrics for quality control of commercial roasted coffee is presented, in a less wasteful and more ecofriendly direction.

Concerning to the health of coffee consumers, the new demands for conscious coffee consumption are discussed, and the beneficial effect of high-quality coffee due to the presence of antioxidant compounds in instant coffee is evaluated.

In this way, Innovations in coffee quality brings on innovative methods applied to monitoring the quality of coffee, being fundamental for new researchers and students who seek expressive advances in coffee science.

 

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Table of Contents

Preface

Chapter 1. General Perspective of Coffee Production, Consumption and Quality
(Daneysa Lahis Kalschne, Marinês Paula Corso and Rafael Carlos Eloy Dias, Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil, and others)

Chapter 2. A Review of Coffee Quality Assessment Based on Sensory Evaluation and Advanced Analytical Techniques
(Michel Rocha Baqueta, Nicola Caporaso, Aline Coqueiro and Patrícia Valderrama, Universidade Tecnológica Federal do Paraná, Campo Mourão, Paraná, Brazil, and others)

Chapter 3. Consumption Potential of Cold Coffee Beverages by Brazilian Young Coffee Consumers and Non-consumers
(João Leonardo Violin, Julyene Silva Francisco and Marta de Toledo Benassi Instituto Federal do Paraná, Jacarezinho, Paraná, Brazil, and others)

Chapter 4. Comparative Impact of Different Coffee Constituents on the Antioxidant Capacity
(Josiane Alessandra Vignoli, Andre Luiz Buzzo Mori, Marcelo Caldeira Viegas, Denisley Gentil Bassoli and Marta de Toledo Benassi. Departamento de Bioquímica e Biotecnologia, Universidade Estadual de Londrina, Londrina, PR, Brazil, and others)

Chapter 5. Sensory Description of Instant Coffee Brews with Coffea Canephora Steamed Defective Beans
(Tamiris Aparecida Diniz dos Reis, Antônio José de Conti, Andre Luiz Buzzo Mori and Marta de Toledo Benassi, Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil, and others)

Chapter 6. Coffee Oils from Defective Beans Applied to Instant Coffee
(Ulisses Colonheze, Alison Henrique da Silva Ignacio, André Ricardo Lopes Kutassy, Tiago Bervelieri Madeira, Leonardo Sturion, Julliana Izabelle Simionato, Isabel Craveiro Moreira Andrei, and Lyssa Setsuko Sakanaka, Post-graduation Program in Food Technology, Universidade Tecnológica Federal do Paraná, Londrina, Paraná, Brazil, and others)

Chapter 7. Improving Instant Coffee Foam
(Eduardo Vicentin Morales, Marcelo Caldeira Viegas, Isabel Craveiro Moreira Andrei and Lyssa Setsuko Sakanaka, Companhia Iguaçu de Café Solúvel, Production Department Cornélio Procópio-PR, Brazil, and others)

Chapter 8. Enhancement of Coffee Extraction for Instant Coffee Production
(Ilton José Baraldi, Universidade Tecnológica Federal do Paraná – Campus Medianeira, Departamento Acadêmico de Alimentos, Medianeira, Paraná, Brazil)

Chapter 9. Arabica Coffee Evaluation Concerning the Degree of Roasting: An Approach by Using Smartphone and Projection Pursuit
(Michel Rocha Baqueta, Aline Coqueiro, Paulo Henrique Março, Patrícia Valderrama and Stephen Driscoll, Universidade Tecnológica Federal do Paraná, Campo Mourão, Paraná, Brazil, and others)

Chapter 10. Commercial Coffee Evaluation Based on Vis-NIR Spectroscopy and Principal Component Analysis
(Rafael Carlos Eloy Dias, Daniel Antonio Madivadua, Paulo Henrique Março and Patrícia Valderrama, Instituto Federal Catarinense [IFC], Araquari, Santa Catarina, Brazil, and others)

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