Sensory and organoleptic cup attributes of Robusta coffee (Coffea Canephora pierre ex a. Froehner)
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Date
2016Author
Ngugi, K.
Aluka, P.
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Coffea canephora organoleptic cup attributes are the most important factors that define its
price in world markets. Determining the components that contribute to the diversity of
organoleptic characters will help in the improvement of these qualities in order to obtain
favourable markets. Two hundred and six genotypes from twenty one districts and two
research institutes were analyzed by a three member expert panel from Uganda Coffee
Development Authority using a 10 point descriptive scale and protocols from, The Coffee
Quality Institute of America (CQIA). The results revealed that the evaluators‟ organoleptic
cup trait ratings were significantly different (p< 0.05) for all attributes, reflecting a diversity
of cup interests. Four multivariate groups that were significantly different for fragrance,
aroma and flavour were formed offering diverse cup tests to different markets. A variety of
fine and commercial flavours were detected in ripe cherry and green roasted beans. Cup
balance contributed the highest regression coefficient (R2=0.90) to overall assessment while
fragrance/aroma had the least (R2=0.22). The above average rating of 75% for cup balance,
flavour, mouth feel, aftertaste, fragrance and aroma revealed that Ugandan Robusta coffees
were of high quality with a mild taste. The higher cup acidity among land races,„nganda‟ and „erecta‟ genotypes revealed that genotypes with high sugars and cup acidity could be selected
for from local germ-plasm. Coffee types and environmental factors such as soil texture,
altitude and location influenced the content and level of organoleptic cup attributes. A
diversity of flavours that exist among Uganda Robusta coffee and has so far remained
unexploited, would provide new marketing channels, enhance quality and earn the country
the much desired foreign exchange capital.
URI
http://www.macrothink.org/journal/index.php/jas/article/view/8789http://hdl.handle.net/11295/100790
Publisher
University of Nairobi
Rights
Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
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