Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press
A sensory evaluation was performed for coffee samples using the Check-All-That-Apply (CATA) method. The samples included Mexican coffee from Hidalgo and Colima states. The brews were prepared by the espresso and French press methods. The data obtained were analyzed using Cochran´s Q test in order to...
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| Veröffentlicht in: | International journal of food properties 2019-01, Vol.22 (1), p.967-973 |
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| creator | Espitia-López, Josefa Rogelio-Flores, Félix Angel-Cuapio, Alejandro Flores-Chávez, Benito Arce-Cervantes, Oscar Hernández-León, Sergio Garza-López, Paul Misael |
| description | A sensory evaluation was performed for coffee samples using the Check-All-That-Apply (CATA) method. The samples included Mexican coffee from Hidalgo and Colima states. The brews were prepared by the espresso and French press methods. The data obtained were analyzed using Cochran´s Q test in order to determine any significant differences between samples. There were significant differences (P < .05) only in visual attributes, due to intrinsic characteristics of the preparation methods of the samples. Additionally, the results were analyzed using Multiple Correspondence Analysis (MCA), where from a two-dimensional graphic, differences and similarities between samples and attributes were observed. In the same way, it was observed that visual attributes had greater influence for the description of the samples. |
| doi_str_mv | 10.1080/10942912.2019.1619577 |
| format | Article |
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| subjects | CATA method Coffee espresso French press Mexican coffee brew Sensory evaluation sensory profile |
| title | Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press |
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