Concept-and-Sub-Concept of adlai research

ADLAI

1. Concept Sub-concepts
Aroma Profile Analysis
Evaluating the olfactory characteristics of each
coffee variety, including intensity and pleasantness.
Aroma Profile Analysis
Flavor Intensity
Assessing the strength of the flavor profile in each
coffee variety.
Flavor Intensity
Body or Mouthfeel
Describing the physical sensation of the coffee in the
mouth, including its weight and texture.
Body or Mouthfeel
Balance and Complexity
Evaluating how well the flavor components
harmonize and the complexity of the flavor profile.
Balance and Complexity
Color Intensity
Comparing the visual intensity of the brewed coffee's
color.
Color Intensity

2. Concept Sub-concepts
Clarity and Transparency
Observing the clarity of the coffee liquid, which can
be an indicator of quality.
Clarity and Transparency
Ash Content Analysis
Determining the total mineral content represented by
the ash after combustion.
Ash Content Analysis
Caffeine Level Comparison
Measuring the caffeine content, which affects the
stimulant properties of the coffee.
Caffeine Level Comparison
Antioxidant Capacity
Assessing the antioxidant levels, which can
contribute to health benefits.
Antioxidant Capacity
Heavy Metal Testing
Ensuring the coffee is free from harmful levels of
heavy metals like lead or arsenic.
Heavy Metal Testing

3. Concept Sub-concepts
Pesticide Residue Analysis
Testing for the presence of pesticide residues to
ensure safety and organic status.
Pesticide Residue Analysis
Mold and Mycotoxin Analysis
Checking for the presence of molds and mycotoxins,
which can affect health and flavor.
Mold and Mycotoxin Analysis
Roasting Profile Comparison
Comparing the effects of different roasting levels on
sensory attributes.
Roasting Profile Comparison
Grind Size Uniformity
Assessing the uniformity of the coffee grounds,
which can affect brewing and flavor extraction.
Grind Size Uniformity
Brewing Method Impact
Evaluating how different brewing methods influence
the sensory profile.
Brewing Method Impact

4. Concept Sub-concepts
Water Quality Effect
Analyzing how the quality of water used in brewing
affects the taste.
Water Quality Effect
Storage Conditions Impact
Studying the effect of storage conditions, such as
temperature and humidity, on flavor and freshness.
Storage Conditions Impact
Shelf Life Evaluation
Determining the duration for which the coffee
maintains its optimal sensory characteristics.
Shelf Life Evaluation

5. Concept Sub-concepts
Packaging Material Influence
Assessing the impact of different packaging
materials on the preservation of sensory
attributes.This list is not exhaustive and could be
expanded with more specific subcategories or by
including additional sensory descriptors and
analytical measurements. However, it provides a
conceptual framework for the types of evaluations
that could be conducted in a comparative sensory
and proximate composition analysis of rice coffee
varieties and adlai rice coffee.
Packaging Material Influence
Principal Component Analysis (PCA) of the
relationship between coffee species, roasting
profiles, and sensory attributes
Principal Component Analysis (PCA) contributed to
understanding the relationship between coffee
species, roasting profiles, and sensory attributes.
Principal Component Analysis (PCA) of the relationship between coffee species, roasting profiles, and sensory attributes
Color and pH as part of descriptive characteristics
part of the descriptive characteristics of four
treatments of wet benefit in Coffea arabica
Color and pH as part of descriptive characteristics

6. Concept Sub-concepts
Sensory differences in cleanliness
sensory differences analyzed in cleanliness during
the sensory evaluation
Sensory differences in cleanliness
Paper Aroma
an attribute of coffee characterized by changes in
the aroma resembling paper
Paper Aroma
Paper Flavor
an attribute of coffee characterized by changes in
the flavor resembling paper
Paper Flavor
Wood Flavor
an attribute of coffee characterized by changes in
the flavor resembling wood
Wood Flavor
Body
an attribute of coffee characterized by changes in
the body of the coffee
Body

7. Concept Sub-concepts
Oily Mouthfeel
an attribute of coffee characterized by changes in
the mouthfeel resembling oily texture
Oily Mouthfeel
Sensory Attributes Analysis
Evaluation of various sensory attributes in the
comparative sensory evaluation of rice coffee
varieties and Adlai rice coffee.
Sensory differences in flavor
Sensory differences in body
Sensory differences in uniformity
Sensory differences in acidity
Sensory differences in balance
Sensory differences in sweetness
Sensory differences in residual flavor
Sensory differences in fragrance or aroma
Sensory Consistency
Chemical Taste Analysis
Evaluation of taste related to chemical components
in products.
Chemical Taste
Chemical taste

8. Concept Sub-concepts
Overall Acceptability in Sensory Evaluation
a measure of the overall acceptance of a product
based on sensory analysis and functional
ingredients.
Overall acceptability
Overall Acceptability
Various aspects of aftertaste evaluation in sensory
analysis of coffee
Different attributes and influences on the aftertaste
experience in coffee sensory evaluation.
Aftertaste
Paper Aftertaste
Aftertaste Duration
Nutritional Composition Analysis
Analyzing various components like moisture, protein,
fat, carbohydrates, fiber, and minerals in coffee for a
comprehensive understanding of its nutritional value.
Fiber Content Analysis
Carbohydrate Content Analysis
Moisture Content Analysis
Mineral Content Analysis
Protein Content Analysis
Fat Content Analysis

9. Concept Sub-concepts
Sensory attributes evaluation
Assessing different sensory aspects such as
sweetness, bitterness, and acidity in rice and Adlai
coffee varieties.
Bitterness Level
Sweetness Level
Acidity Level
Sensory Evaluation and Analysis of Coffee Varieties
Comparative sensory evaluations and analyses of
various coffee varieties, brewing methods, and
roasting profiles.
Aroma variation due to brewing method
Expert sensory evaluation of arabica and C. canephora coffee varieties
Influence of roasting profiles on sensory characteristics of coffee beans
Roasted flavor intensity variation due to brewing method
Burnt and acrid notes intensity variation due to brewing method
Flavor variation due to brewing method
Aftertaste variation due to brewing method
Consumer evaluation of acidity, sweetness, aroma, flavor, and overall impression between coffee varieties and roasting profiles