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      저자 : FlambeauJoseph Kayihura (검색결과 1 건)
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      • Flavor characterization and geographical origin prediction of fully washed specialty Bourbon cultivar of Coffea Arabica from seven of the major coffee growing areas in Rwanda using electronic nose and electronic tongue

        FlambeauJoseph Kayihura,Gwi-Hee Koh,Won-Jong Lee,Seoung-Hoon Lee,Jungro Yoon 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.04

        Bourbon is the major coffee variety grown in Rwanda. Fully washed bourbon produced in Rwanda is a nascent specialty coffee and no investigation of its quality characteristics has been reported. Thus, this study aimed at providing information about intrinsic flavor characteristics and identifying the most discriminating aroma compounds of this coffee from the major growing areas in four provinces (considered by this study as geographical sub-regions) in comparison with Arabica coffee from Ethiopia and Brazil using electronic nose and electronic tongue. Samples were discriminated and characterized by performing a principal component analysis (PCA). A discriminant factorial analysis (DFA) model was also used to predict the geographic origin of coffee samples based on their flavor characteristics. A similarity was observed between flavor characteristics of coffee samples from western and southern sub-regions as well as between northern and eastern sub-regions of Rwanda. Twenty one most discriminating aroma compounds were found but the identified and confirmed ones are: Butan-2-one, Acetic acid, n-Butanol, 2, 3- Pentanedione, Ethyl-2-methybutyrate, Dimethylsulfide, 2-Prpanol, 2-Methylfuran, Ethylacetate, Ethyl propionate and Heptanal. A DFA model using e-nose was successful in predicting the geographic origin of coffee samples but not with e-tongue. This means that aroma can reliably be used to predict the geographic origin of coffee samples than their taste characteristics. Further investigation is required to test the possibility of origin recognition based on taste characteristics.

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