Relationship between Sensory Perceived Acidity and Instrumentally Measured Acidity in Indian Coffee Samples
Keywords:Coffee, Sensory Perceived Acidity, pH, Titratable Acidity.
AbstractA study was taken up to evaluate the relationship between the sensory perceived acidity and instrumentally measured acidity in thirteen coffee samples representing the two major commercially cultivated coffee varieties viz., Coffea arabica (arabica coffee) and C.canephora (robusta coffee) in India. The acidity level in these coffee samples was assessed by three ways viz., organoleptic (sensory perceived) scoring, pH meter and titratable acidity. The results of this study revealed that acidity level assessed by the organoleptic scoring matched with the acidity level measured by pH meter and titratable assay method. Statistical analysis of these results indicated there was close correlation between sensory perceived acidity and instrumentally measured acidity as evidenced by the correlation coefficient (r2) value ranging from 0.86 to 0.99.
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