Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists
| dc.authorid | Gok, Ilkay/0000-0002-4871-8981 | |
| dc.authorscopusid | 57222370049 | |
| dc.authorscopusid | 57205184213 | |
| dc.authorscopusid | 6603298929 | |
| dc.authorwosid | Gok, Ilkay/AAN-2739-2020 | |
| dc.contributor.author | Elmaci, Ilkay | |
| dc.contributor.author | Gok, Ilkay | |
| dc.contributor.author | Tokusoglu, Ozlem | |
| dc.date.accessioned | 2024-05-25T11:26:31Z | |
| dc.date.available | 2024-05-25T11:26:31Z | |
| dc.date.issued | 2022 | |
| dc.department | Okan University | en_US |
| dc.department-temp | [Elmaci, Ilkay] Alanya HEP Univ, Dept Gastron & Culinary Arts, Antalya, Turkey; [Gok, Ilkay] Istanbul Okan Univ, Fac Appl Sci, Dept Gastron, TR-34959 Istanbul, Turkey; [Tokusoglu, Ozlem] Celal Bayar Univ, Dept Food Engn, Manisa, Turkey | en_US |
| dc.description | Gok, Ilkay/0000-0002-4871-8981 | en_US |
| dc.description.abstract | This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy-sooty (7.26) notes. | en_US |
| dc.description.sponsorship | Istanbul Okan University, Department of Gastronomy and Culinary Arts | en_US |
| dc.description.sponsorship | This study is a Master of Science thesis study of Ilkay Elmaci with the advisor Ilkay Gok supported by Istanbul Okan University, Department of Gastronomy and Culinary Arts. The authors thank Edgard Bressani, Ubion Terra, Adriano Reis, and other employees of Octavio Coffee Farm for their participation in the sensory analysis as well as for coffee beans and equipment support. The authors also appreciated Cemal Sisman for his knowledge and for providing the appropriate place for sensory analysis in Turkey, and the instructors of Istanbul Okan University Gastronomy Department for their contribution to sensory analysis. They authors are grateful to Arzum Elektrikli Ev Aletleri San. ve Tic. A.S. for supplying Arzum Turkish coffee machines in the Brazil and Turkey panels. | en_US |
| dc.identifier.citationcount | 1 | |
| dc.identifier.doi | 10.1111/jfpp.17201 | |
| dc.identifier.issn | 0145-8892 | |
| dc.identifier.issn | 1745-4549 | |
| dc.identifier.issue | 12 | en_US |
| dc.identifier.scopus | 2-s2.0-85139452470 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.uri | https://doi.org/10.1111/jfpp.17201 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14517/982 | |
| dc.identifier.volume | 46 | en_US |
| dc.identifier.wos | WOS:000864193600001 | |
| dc.identifier.wosquality | Q3 | |
| dc.institutionauthor | Gok I. | |
| dc.language.iso | en | |
| dc.publisher | Wiley-hindawi | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.scopus.citedbyCount | 2 | |
| dc.subject | [No Keyword Available] | en_US |
| dc.title | Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists | en_US |
| dc.type | Article | en_US |
| dc.wos.citedbyCount | 1 |