proposal for research in the 21st century.docx

titles

1. Concept Source
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) contributed to understanding the relationship between coffee species,
roasting profiles, and sensory attributes.",
"This analysis allowed for the visualization of sample clusters and the identification of key influences on data variations,
explaining 60.3 % of the variation present in the samples."
Valdeir Viana Freitas 2024
Brewing Method Impact
Evaluating how different brewing
methods influence the sensory profile.
Language model
Flavor Intensity
Assessing the strength of the flavor
profile in each coffee variety.
Language model
Sensory attributes evaluation
Assessing different sensory aspects such
as sweetness, bitterness, and acidity in
rice and Adlai coffee varieties.
Language model
Body or Mouthfeel
Describing the physical sensation of the
coffee in the mouth, including its weight
and texture.
Language model

2. Concept Source
Color Intensity
Comparing the visual intensity of the
brewed coffee's color.
Language model
Roasting Profile Comparison
Comparing the effects of different
roasting levels on sensory attributes.
Language model
Aroma Profile Analysis
Evaluating the olfactory characteristics of
each coffee variety, including intensity
and pleasantness.
Language model
Sensory Evaluation and Analysis of Coffee
Varieties
Comparative sensory evaluations and
analyses of various coffee varieties,
brewing methods, and roasting profiles.
"Flavor and aroma attributes both varied with preparation methods, but not necessarily in the same ways.",
"This method also tended to produce higher scores for burnt and acrid than other brewing methods."
K. S. Alán 2015
"Expert sensory evaluation indicated significant differences,
with arabica coffee being more positively evaluated than C. canephora,
especially in the roasting profiles at 135 °C/20.20 min and 230 °C/17.43 min.
Consumer evaluation also revealed discrepancies in perceptions of acidity, sweetness, aroma, flavor, and
overall impression between varieties and roasting profiles.",
"Spectral analyses highlighted bands associated with chlorogenic acids, lipids, and carbohydrates in coffee."
Valdeir Viana Freitas 2024

3. Concept Source
Grind Size Uniformity
Assessing the uniformity of the coffee
grounds, which can affect brewing and
flavor extraction.
Language model
Various aspects of aftertaste evaluation in
sensory analysis of coffee
Different attributes and influences on the
aftertaste experience in coffee sensory
evaluation.
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1, characterized by
changes in the attributes of paper aroma, paper flavor, paper aftertaste, wood flavor, body, and oily mouthfeel.",
"Factor 1 data from the 40°C high oxygen, moderate roast coffee were utilized in an Arrhenius shelf-life model."
J. A. Briggs 1999
"Furthermore, in sensory terms, it influenced aftertaste and chemical taste grades.",
"Addition of functional ingredients significantly influenced some particle size distribution parameters and
reconstitution properties, causing an increase in wettability and dispersibility times."
M. Benković 2015
Sensory Attributes Analysis
Evaluation of various sensory attributes in
the comparative sensory evaluation of
rice coffee varieties and Adlai rice coffee.
"at coffee cups, in addition to establish by sensory analysis sensory differences between",
"descriptive characteristics of four treatments of wet"
Mero Tuárez & Jordan Rolando 2018
Antioxidant Capacity
Assessing the antioxidant levels, which
can contribute to health benefits.
Language model

4. Concept Source
Clarity and Transparency
Observing the clarity of the coffee liquid,
which can be an indicator of quality.
Language model
Balance and Complexity
Evaluating how well the flavor
components harmonize and the
complexity of the flavor profile.
Language model
Nutritional Composition Analysis
Analyzing various components like
moisture, protein, fat, carbohydrates,
fiber, and minerals in coffee for a
comprehensive understanding of its
nutritional value.
Language model
Chemical Taste Analysis
Evaluation of taste related to chemical
components in products.
"Furthermore, in sensory terms, it influenced aftertaste and chemical taste grades.",
"Functional ingredients (vitamins A and C, iron, inulin and oligofructose) influenced particle size,
dispersibility, wettability and, in terms of sensory analysis, grades for aftertaste,
chemical taste and overall acceptability."
M. Benković 2015

5. Concept Source
Paper Aroma
an attribute of coffee characterized by
changes in the aroma resembling paper
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1,
characterized by changes in the attributes of paper aroma, paper flavor, paper aftertaste,
wood flavor, body, and oily mouthfeel.", "The control samples were packaged at
<2% oxygen and stored at -35°C for the duration of the study."
J. A. Briggs 1999
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.
Language model
Water Quality Effect
Analyzing how the quality of water used
in brewing affects the taste.
Language model

6. Concept Source
Oily Mouthfeel
an attribute of coffee characterized by
changes in the mouthfeel resembling oily
texture
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1,
characterized by changes in the attributes of paper aroma, paper flavor, paper aftertaste, wood flavor,
body, and oily mouthfeel.", "The control samples were packaged at <2% oxygen and stored at -35°C
for the duration of the study."
J. A. Briggs 1999
Storage Conditions Impact
Studying the effect of storage conditions,
such as temperature and humidity, on
flavor and freshness.
Language model
Color and pH as part of descriptive
characteristics
part of the descriptive characteristics of
four treatments of wet benefit in Coffea
arabica
"descriptive characteristics of four treatments of wet", "which includes color and pH,
in roasted and ground coffee in solution"
Mero Tuárez & Jordan Rolando 2018
Paper Flavor
an attribute of coffee characterized by
changes in the flavor resembling paper
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1, characterized by
changes in the attributes of paper aroma, paper flavor, paper aftertaste, wood flavor, body, and oily mouthfeel.",
"The control samples were packaged at <2% oxygen and stored at -35°C for the duration of the study."
J. A. Briggs 1999

7. Concept Source
Wood Flavor
an attribute of coffee characterized by
changes in the flavor resembling wood
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1,
characterized by changes in the attributes of paper aroma, paper flavor, paper aftertaste,
wood flavor, body, and oily mouthfeel.", "The control samples were packaged at <2% oxygen and stored at
-35°C for the duration of the study."
J. A. Briggs 1999
Caffeine Level Comparison
Measuring the caffeine content, which
affects the stimulant properties of the
coffee.
Language model
Body
an attribute of coffee characterized by
changes in the body of the coffee
"Descriptive results illustrated a time trend in the moderate roast coffee along Factor 1,
characterized by changes in the attributes of paper aroma, paper flavor, paper aftertaste, wood flavor, body, and
oily mouthfeel.", "The control samples were packaged at <2% oxygen and stored at -35°C for the duration of the study."
J. A. Briggs 1999
Mold and Mycotoxin Analysis
Checking for the presence of molds and
mycotoxins, which can affect health and
flavor.
Language model
Heavy Metal Testing Language model

8. Concept Source
Ensuring the coffee is free from harmful
levels of heavy metals like lead or arsenic.
Shelf Life Evaluation
Determining the duration for which the
coffee maintains its optimal sensory
characteristics.
Language model
Ash Content Analysis
Determining the total mineral content
represented by the ash after combustion.
Language model
Pesticide Residue Analysis
Testing for the presence of pesticide
residues to ensure safety and organic
status.
Language model
Overall Acceptability in Sensory
Evaluation
a measure of the overall acceptance of a
product based on sensory analysis and
functional ingredients.
"Functional ingredients (vitamins A and C, iron, inulin and oligofructose) influenced particle size,
dispersibility, wettability and, in terms of sensory analysis, grades for aftertaste,
chemical taste and overall acceptability.", "Furthermore, in sensory terms, it influenced aftertaste and chemical taste
grades."
M. Benković 2015

9. Concept Source
Sensory differences in cleanliness
sensory differences analyzed in
cleanliness during the sensory evaluation
"at coffee cups, in addition to establish by sensory analysis sensory differences between",
"descriptive characteristics of four treatments of wet"
Mero Tuárez & Jordan Rolando 2018