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Subject: search.filters.subject.Civet coffee

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    Item type:Publication,
    Impact of processing method and growing location on overall differences of brewed coffee using electronic tongue and sensory panel
    (2017-11-25)
    Kulapichitr, F.
    ;
    Suppavorasatit, I.
    ;
    Borompichaichartkul, C.
    ;
    Chodjarusawad, T.
    ;
    Phatthara-aneksin, A.
    Arabica coffee beans from two different locations (Doi Tung and Doi Chang, Chiang Rai, Thailand) were processed through civet cat (free-range), civet cat (caged) and normal wet processing. The beans were ground and brewed using a standard steeping method. Coffee samples were evaluated using an electronic tongue and a sensory panel for overall differences. Coffee samples from different processes and locations were clearly differentiated by the electronic tongue. Differences between the processes (civet cat (free-range), civet cat (caged) and normal wet-processing) were perceivably significant (>78% clearly detecting differences) between coffees from the same location (Doi Tung). However, when the location factor was introduced (Doi Chang vs. Doi Tung), the differences were reduced, and only civet coffee from different locations and different feeding methods (free-range vs. caged) was significantly different. Postharvest processing of coffee beans had a great impact on a cup of coffee; however, this impact seemed to be masked by the different locations.
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    Item type:Publication,
    Relationship between overall difference decision and electronic tongue: Discrimination of civet coffee
    (2016-07-01)
    Lopetcharat, Kannapon
    ;
    Kulapichitr, Fareeya
    ;
    Suppavorasatit, Inthawoot
    ;
    Chodjarusawad, Thanawee
    ;
    Phatthara-Aneksin, Anat
    This paper demonstrates a new approach to relate electronic tongue (E-tongue) to human perception for fine quality of beverage. Six civet, one weasel and one non-civet coffees were chosen as the testing platform. The sensory test based on the overall difference method by pair comparison followed by sureness-rating tasks was divided into three experiments. In each, 12-14 consumers were asked to express differences in six pairs of hot brew coffee samples on a four-point scale. The results were analyzed by the Multi-Dimensional Scaling (MDS) analysis. An in-house electronic tongue based on cyclic voltammetry and the Principal Component Analysis (PCA) was applied to measure the coffee samples, alongside the panel test. The relationship between PCA and MDS solutions was obtained by Generalized Procrustes Analysis (GPA), which reveals a strong correlation between E-tongue and human perception. Both were able to identify differences between all coffee samples from different sources.