Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans

Acta Universitatis Cibiniensis. Series E: Food Technology

Esho Tarekegn Berhanu¹  Emire Shimelis Admassu²  Wondimkun Yishak Worku² 

[1] College of Applied Science, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia;School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, King George VI Street, P.O.Box 358 Addis Ababa, Ethiopia;

关键词: coffee arabica;    coffee variety;    coffee dimensions;    physical properties;    sensory attributes;   

DOI  :  10.2478/aucft-2020-0004

来源: DOAJ

【 摘 要 】

Ethiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape & make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape & make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.

【 授权许可】

Unknown